Description
These easy buttermilk drop biscuits deliver classic Southern comfort with a tender crumb and golden crust. Perfect for breakfast or hearty meals, they’re made with simple ingredients and no need for rolling or cutting.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small cubes
3/4 cup buttermilk, plus more as needed
Instructions
Preheat oven to 425°F (220°C)
In a large bowl, whisk together flour, baking powder, and salt
Add cold butter; use a pastry blender or fingers to cut into flour until mixture resembles coarse crumbs
Gradually stir in buttermilk just until dough forms a shaggy mass (do not overmix)
Turn dough onto a lightly floured surface and fold gently 3-4 times
Portion dough into 10-12 mounds, spaced on a parchment-lined baking sheet
Bake 12-15 minutes until golden
Let rest 5 minutes before serving
Notes
For vegan version: use non-dairy butter and substitute buttermilk with 3/4 cup plant-based milk plus 1 tbsp apple cider vinegar or lemon juice
Biscuits stay best when served warm; freeze unbaked dough for later use
Pair with butter, jam, or gravy
- Prep Time: 15
- Cook Time: 15
- Category: Bread & Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 160
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg