Can it really get much better than warm biscuits straight from the oven? Once you experience Buttermilk Drop Biscuits, the answer will be “no” without a doubt. These fluffy, steamy, buttery biscuits are just about the best thing since sliced bread. Top them with some creamy, farm-fresh butter or sweet jam made from the cream of your garden crop… and you’ll be saying, “mmm, mmm, mmm.” You might have to double this recipe because eight of those golden, savory delights just might not be enough! Buttermilk Drop Biscuits are such a breeze to make, too, so having them on hand all the time isn’t totally out of the question!
Ingredients
- 2 cups all-purpose flour, plus more, to taste
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 stick frozen butter, plus 2 tablespoons melted butter, divided
- 1 cup buttermilk, cold
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Grease a round pie plate or a 10-inch cast-iron skillet.
Step 3 –In a large bowl, whisk the flour, the baking powder, the salt, and the baking soda together.
Step 4 –Use a box grater to grate 1 stick of frozen butter into the flour mixture and mix until the dough is crumbly.
Step 5 –Make a well in the middle of the dough mixture, pour the buttermilk into the well, and use one hand to gently mix until it is barely moistened.
Step 6 –Sprinkle more of the flour on top of the dough and gather it to make a mound.
Step 7 –Pinch the dough into 8 equal-sized balls and place them on the prepared pie plate, ensuring all of the biscuits are touching.
Step 8 –Gently pat down each of the biscuits and top with the remaining melted butter.
Step 9 –Bake the biscuits until they are golden-brown on top, about 20 minutes.
Step 10 –Serve.
