Description
These classic Drop Biscuits are fluffy, buttery, and easy to make without any fancy equipment. Perfect for breakfast or as a side to your favorite meal, they come together quickly using self-rising flour, cold butter, and buttermilk, then baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups self-rising flour
Wet Ingredients
- 1 cup buttermilk
Fat
- ½ cup (1 stick) cold unsalted butter, from the refrigerator
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and lightly spray it with cooking oil to prevent sticking.
- Prepare Butter: Place the self-rising flour in a large bowl. Coat the cold stick of butter with some of the flour, then grate the butter through the large hole of a box or hand grater. If the butter sticks to your hands during grating, dip it back into the flour to keep it coated.
- Mix Dough: Toss the grated butter flakes gently with the flour to coat them evenly. Drizzle the buttermilk over the flour and butter mixture, then fold and toss gently with a spatula or fork. Add all the buttermilk gradually, folding just until the dough forms and the dry ingredients are mostly absorbed—avoid overmixing to keep the biscuits light and fluffy.
- Shape Biscuits: Using a ¼ cup measure, heap mounds of dough onto the prepared baking sheet, aiming for about 8 even portions. You can wet your hands lightly to gently pat the dough into a cohesive biscuit shape, but it’s not necessary since drop biscuits have a rustic appearance.
- Bake: Bake the biscuits in the preheated oven for 17 to 19 minutes, or until the tops begin to turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the biscuits to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use cold butter to create flaky layers in the biscuits—warm butter will produce a denser texture.
- Be careful not to overmix the dough to keep the biscuits tender and light.
- Self-rising flour already contains leavening; do not add additional baking powder or salt.
- For a richer flavor, you can substitute some of the buttermilk with heavy cream.
- These biscuits are best eaten fresh but can be stored in an airtight container for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: drop biscuits, biscuit recipe, easy biscuits, buttermilk biscuits, homemade biscuits
