Buttermilk Drop Biscuits are one of my favorite things to make! Easy to make, delicious to eat!
And I’ve never been one to turn down the opportunity to make biscuits.
Or eat them, it seems.
They’ll be perfect to whip up for Father’s Day weekend! Or anytime, really!
For my Buttermilk Drop Biscuits, I simply combine all of the ingredients in a large bowl and then scoop them out with a large ice cream scoop onto a baking sheet that has been liberally coated with shortening, butter, or lined with a Silpat baking sheet. The shortening or butter adds a crunchy bottom to the biscuits, so that is my preferred method, but you decide what way works best for you!
Then, I pop them into a preheated oven and let them do their magic.
That’s it. No rolling, no floured countertops, no doughy hands.
Isn’t that the best thing ever? Delicious buttermilk biscuits without the mess?!
I used my largest scoop when making these drop biscuits, so they were huge-ish. You can use whatever size you prefer for your biscuits based on the number of biscuits you want to serve. With this large scoop, I made six biscuits. Normally, I reduce the size and have a good dozen or 13 biscuits.
These buttermilk drop biscuits are perfect with all sorts of dishes or right by themselves with a bit of butter and a drizzle of honey.
Here’s my Buttermilk Drop Biscuits Recipe. Make ’em soon!
Buttermilk Drop Biscuits Recipe
Ingredients
- 2 cups self-rising flour
- 2 pinches kosher salt
- 1 pinch sugar
- 3 tablespoons shortening
- 1 tablespoon butter, very cold
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 475º F. Prepare baking sheet pan with shortening, butter, or a nonstick cooking mat.
- Add flour, salt and sugar to a large mixing bowl. Cut shortening and very cold butter into dry ingredients of flour, salt and sugar.
- Slowly pour milks into your dry ingredients. Mix lightly.
- Using a large scoop or spoon, scoop dough and place onto prepared baking sheet pan about 2-inches apart.
- Place into hot oven and bake for 10-12 minutes. Remove from oven and brush lightly with the melted butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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I tried this recipe I’ve only made biscuits once in my life I did everything according to the directions and my biscuits didn’t rise at all they looked like pancakes so I started all over again and would u know they turned out the same way I’ll be damn what did I do wrong I’m just so upset right now as far as I’m concerned I will not be recommending this recipe to anyone I’m very sorry
Hi Theresa,
I’m so sorry it didn’t work well for you! One thing to double check is that you used self-rising flour.
My biscuits didn’t rise either. This was the first time I actually rolled the dough as I usually mix everything by hands and make a patty and place in a black greased iron skillet like my grannie used to do. I think the dough needed more crusco and buttermilk. I did use self rising flour but Martha White brand!
Bobbie,
These are drop biscuits and don’t require rolling. I just use an ice cream scoop and scoop up dough and drop on my pan.
Tried thanks also no rise in dough.
Ratio of milk to flour seems off? Can you check on the amounts of flour to milk? Same pancake like results as other commentor.
I’m sorry your dough didn’t rise, Cook. I’ve made changes to the recipe and hope this helps. Thanks for your input!