Easy Buttermilk Drop Biscuits

Fluffy, buttery, and perfect for serving any time. And you only need a few simple ingredients for an easy mix, dump, and bake recipe.

Makes about a dozen biscuits

Course Bread, Side

Cuisine American, Southern

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 256kcal

Author Imma

Preheat oven to 450℉ (230℃). Line your baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar.
Add the cold cubed butter to the flour mixture, and using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs.
Next, stir in the buttermilk and oil until just combined. The dough will be sticky and lumpy.
Scoop biscuits with a large ice cream scoop or a ¼ cup and drop them onto prepared baking sheets. Aim for similar sizes to ensure even baking.
Brush the top of the biscuits with some buttermilk.
Bake for 12-15 minutes or until golden brown on top. Rotate the baking sheet halfway through to ensure even browning.
Remove the biscuits from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve immediately with butter, jam, or gravy.

For a quick buttermilk substitute, put a tablespoon of lemon juice or white vinegar in one cup of full-fat milk. Mix, then let stand for 5 minutes before adding it to the dry ingredients.
Drop the biscuits onto a baking sheet lined with parchment paper to prevent the biscuits from sticking to the pan.
Insert a toothpick into the center of one of the biscuits to check for doneness. If the toothpick comes out clean, the biscuits are done.
If you only have salted butter, scale back the salt you add to the drop biscuit dough.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.