These Drop Buttermilk Biscuits are crazy simple and ridiculously good with a little slather of butter or honey.
Warm bread or buttermilk biscuits right from the oven have got to be on my short list for greatest weaknesses ever. Sigh. If I had to choose between either of those or pie, it would be TOUGH.
I can remember Haley’s first two times she actually got involved in the kitchen. And neither of them were with me! Ha.
First, when she was 2 1/2, she helped her Nana make pancakes – we have that one filmed. And second, she helped her Aunt Jen make these drop buttermilk biscuits. She had on her tiny little apron and was so excited.
So, a 2 1/2 year old’s ability to make these biscuits should be a pretty good indication of how easy these are!
You don’t need yeast or a biscuit cutter. You just form the batter and “drop” them onto the baking sheet, thus the name.
Tips for the best drop biscuits
- Use cold butter and cut into the flour mixture until you have tiny crumbs – when little pieces of the raw butter melt as the biscuits bake, they release steam and create little air pockets, which result in that glorious flakiness.
- Use full fat buttermilk – this creates the most tender biscuit.
- Don’t over mix the dough – when you over-mix the dough, it will result in dense, tough biscuits. Mix until just combined.
- Divide into equal portions – this will ensure the biscuits all cook evenly.
You only need 6 simple pantry items to make these, plus the fresh chives, and they literally come together in minutes. If chives aren’t your thing, you could omit them without compromising the recipe.
These drop buttermilk biscuits are crazy delicious on their own, but a little slather of butter or a drizzle of honey takes them up a notch!
other recipes with buttermilk we love!
Drop Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt ,cut into small cubes
- 1/2 cup cold unsalted butter
- 2 tablespoons minced fresh chives
- 1 cup buttermilk
- Preheat oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter with a pastry cutter or your hands, until the mixture resembles small crumbs.
- Toss in the chives.
- Add the buttermilk to the flour mixture and gently mix with your hands until just combined (do not over mix!) Dough will be sticky.
- Drop dough in 8 equal portions (about 1/3 cup each) an inch apart, onto the prepared baking sheet.
- Bake for 10-12 minutes until lightly golden.
- Serve warm with some butter!