These are supposed to be soft, tender, and buttery, so make sure not to overbake them. (And in case you didn’t know already, this is where they get their name).īake for about 15 minutes, until the biscuits are just beginning to turn brown: Use a large 3-tablespoon cookie scoop to portion the dough straight from the bowl:ĭrop the biscuit dough scoops onto a parchment-lined baking sheet: Pulse the buttermilk in until the dough clumps up to one side of the food processor, making sure not to go beyond this point: If you have leftover, I have some awesome buttermilk recipes on my site like Lemon Buttermilk Pie, Buttermilk Pancakes, Blueberry Muffins, and Chocolate Muffins, to name a few. Please use true buttermilk for this recipe, and not a milk + lemon juice substitute.īuttermilk is an important flavor and ingredient here. Pour buttermilk in to the bowl (no need to do this while the machine is running): Pulse the butter into the dry ingredients until you get pea-sized pieces of butter: Pulse that together a few times to evenly combine the dry ingredients, then add cold cubed butter: To start, combine all-purpose flour, baking powder, and salt: While it’s possible to make this by hand (details are at the end), since most people have a food processor, I’m going to walk you through this method. They’re like the gateway biscuit where you get your confidence. I’ve always said that drop biscuits are perfect for the people who are intimidated by classic cutter-style biscuits (like these Cheddar Scallion Biscuits). Or for a comfort food meal with Buttermilk Fried Chicken or Oven BBQ Pork Spare Ribs and Coleslaw.Īfter several rounds of testing, these biscuits are the softest and most deliciously buttery version yet.Īnd in true drop biscuit style, they are ridiculously easy. And I consider biscuits to be absolutely essential for the holiday table.

Thanksgiving has been on my brain, after all.

Specifically, I wanted to see if I could get a bit more butter in there and make them extra soft and tender and rich. I’ve made drop biscuits on my site before (see Cheddar Drop Biscuits or Pumpkin Sage Drop Biscuits), but I felt inspired to tinker with my base a bit. They are wonderful to add to so many meals, or to a piping hot bowl of Chicken Spinach Tortellini Soup. Anyone can make these, and you will be rewarded with fluffy little clouds of soft buttery goodness. These are so easy that I make them with my 4-year-old. You only need 5 ingredients to make them! I served them up as breakfast sandwiches.These Drop Biscuits are extra soft, buttery, and tender, with a classic buttermilk flavor. Scoop the biscuit dough into the skillet. Milk goes in after you’ve cut the butter into the flour. This is my Mom’s pastry cutter and that pleases me greatly! I use salted butter because I don’t bake enough to buy unsalted butter regularly.Ĭut the butter into the flour/baking powder/salt mixture. These simple pleasures, like surprising your family with biscuits help keep memories of good times alive. It was nice to have these in our house this week. I like that I don’t have to have buttermilk (we always have milk!) and I can just scoop them out into a skillet to bake. I tend to overwork it and my dough doesn’t always rise as much as I want it to. I love biscuits but I don’t really like rolling out the dough or cutting them. I was already prepped with toilet paper before this all went down (phew!), so you know, priorities… She would have enough flour to make these drop biscuits every day for the next few months. They make me think of my grandma, who was able to whip anything up on a whim because she stocked her pantry to the nines. Even though I don’t have a lot of flour at my disposal right now (social distancing from coronavirus), I have made these Simple Drop Biscuits twice since we’ve been sheltering in place.

Drop biscuits