Buttermilk Drop Biscuits Recipes

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BUTTERMILK DROP BISCUITS



Buttermilk Drop Biscuits image

This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.

Provided by Misa3446

Categories     Breads

Time 25m

Yield 7 biscuits, 7 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter or 1/2 cup vegetable shortening, cold
1 1/2 cups buttermilk

Steps:

  • Preheat the oven to 450°F.
  • In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
  • Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
  • Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
  • Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
  • Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
  • Bake for 15-18 minutes or until golden brown.
  • Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.

Nutrition Facts : Calories 273.5, Fat 14, SaturatedFat 8.7, Cholesterol 37, Sodium 432.9, Carbohydrate 31.6, Fiber 1, Sugar 3.8, Protein 5.6

EASY FLAKY BUTTERMILK DROP BISCUITS



Easy Flaky Buttermilk Drop Biscuits image

Provided by Mel

Categories     Breads

Time 30m

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup buttermilk chilled (see note)
8 tablespoons butter, melted and slightly cooled (I use salted butter)

Steps:

  • Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.
  • In a large bowl, whisk together the dry ingredients.
  • In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled.
  • Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
  • Using a greased 1/4-cup measure or large #20 cookie scoop, portion the dough and drop them onto the prepared baking sheet, spacing about 1 1/2 inches apart.
  • Bake the biscuits until the tops are golden brown, 13 to 15 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

Nutrition Facts : ServingSize 1 biscuit, Calories 157 kcal, Carbohydrate 17 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 350 mg, Fiber 1 g, Sugar 1 g

CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

BEST BUTTERMILK BISCUITS



Best Buttermilk Biscuits image

This recipe makes fluffy, light, and tasty biscuits.

Provided by Carol Reese Hardbarger

Categories     Bread     Quick Bread Recipes     Biscuits

Time 55m

Yield 12

Number Of Ingredients 4

2 ¼ cups self-rising flour
¼ teaspoon baking soda
½ cup butter-flavored shortening (such as Crisco®)
1 cup buttermilk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
  • Cut biscuits out with biscuit cutter and transfer to a baking sheet.
  • Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g

BEST EVER DROP BISCUITS (SMALL BATCH)



Best Ever Drop Biscuits (Small Batch) image

Drop biscuits are best the same day they are made...no comparison!!! Perfect for 4 people. When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. You can double the recipe...if needed!

Provided by Abby Girl

Categories     Breads

Time 23m

Yield 6 bicuits

Number Of Ingredients 8

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup buttermilk (cold)
1/4 cup unsalted butter, melted and cooled slightly (about 5 minutes)
1 tablespoon butter, melted for brushing on top of warm buscuits

Steps:

  • Adjust oven rack to middle position and heat oven to 475 degrees.
  • Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 1/4 cup melted butter in medium bowl, stirring until butter forms small clumps.
  • Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
  • Using greased 1/4-cup dry measure, scoop a scant amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
  • Bake until tops are golden brown and crisp, 8 - 12 minutes. They can be made up ahead of time and gently re-heated in a 300 oven for 10 minutes.
  • Brush biscuit tops with 1 tablespoon melted butter. Transfer to wire rack and let cool 5 minutes before serving.
  • Test if baking powder is fresh: Mix 2 teaspoons of the baking powder into a cup of water. If there is an immediate reaction of foaming and fizzing, the baking powder is okay to use. If the reaction is at all delayed or weak, throw it away and buy a fresh can.

BUTTERMILK-THYME DROP BISCUITS



Buttermilk-Thyme Drop Biscuits image

When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 25m

Yield Makes 8 biscuits

Number Of Ingredients 7

2 cups all-purpose flour (spooned and leveled)
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1 cup buttermilk, plus more if needed

Steps:

  • Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
  • Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
  • Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
  • Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

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