Who doesn't love fresh from the oven homemade biscuits? These Buttermilk Drop Biscuits are unbelievably easy yet they still have all those irresistible buttery flavors of the classic buttermilk biscuits. And they have that irresistable super tender texture.
These are likely to become your go-to biscuit recipe. Ditch that box because these are a hundred times better!
How to Make Buttermilk Biscuits
Thanks to this "drop" method of this recipe you get to skip a few steps.
- First you'll whisk together your dry ingredients.
- Then melt a stick of butter and blend that with buttermilk until the butter starts to re-solidify (it will appear clumpy).
- Fold that buttermilk mixture into the flour just enough to fully to bring it together.
- Spray a 1/4-cup dry measuring cup with non-stick spray and scoop dough up using the measuring cup then drop onto a lined baking sheet.
- Bake in the oven until golden brown, brush with a little more butter and serve warm with jam or honey if desired.
I got this recipe from Cook's Illustrated so obviously it's going to be good right? I love that it doesn't require kneading or rolling/patting and folding and cutting.
In other words it's an ultra basic recipe that's practically guaranteed to become a staple. I've been making these for years!
The only two thing I tweaked was to melt the butter until it's about 2/3 or 3/4 melted then stir. This way that unmelted portion cools down the rest so you don't need to wait 5 minutes to cool it down.
Then I listed that remaining 2 Tbsp butter as optional because I don't always add it. Obviously they are better with it but it cuts back the fat just a bit to omit it.
And didn't quite understand why they listed a 5 minute wait time after baking either, I'm diving right in! Okay maybe after one minute so they aren't scorching.
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