Today, we’re making some good ol’ fashioned drop biscuits. If you’re not familiar, drop biscuits are like the easygoing cousin of the classic buttermilk biscuit. No rolling, no cutting, just scoop and drop. It’s that simple. Made with everyday pantry ingredients like flour, butter, and buttermilk, these drop biscuits are fluffy, buttery, and the perfect addition to any meal. Whether you’re sopping up gravy or just enjoying them with a slather of jam, there’s no denying that these homemade drop biscuits will be a hit.
My dear friend Erika Council has just released her debut cookbook, Still We Rise: A Love Letter to the Southern Biscuit, and I couldn’t be happier to share one of her fabulous recipes with you today. Erika is no stranger to the biscuit game; she’s the powerhouse behind Atlanta’s Bomb Biscuit Company and the proud granddaughter of the iconic soul food chef, Mildred “Mama Dip” Council. I’ve long hoped for Erika to share her biscuit brilliance in a cookbook, and when I heard the news that it was finally happening, I was over the moon. Trust me, Erika’s biscuits are something special, and you’re in for a treat with this recipe!
Why You’ll Love These Easy Drop Biscuits
- No Fuss: You don’t need any fancy equipment or rolling pins. Just scoop, drop, and bake. Easy as pie!
- Quick and Simple: In just about half an hour, you’ll have fresh, warm biscuits ready to enjoy.
- Good for Any Meal: Whether it’s breakfast, lunch, or dinner, these drop biscuits are the perfect addition to any meal.
- Beginner-Friendly: Whether you’re a seasoned baker or just starting out, these biscuits are practically fail-proof. No need to worry about tricky techniques – anyone can master them!
- Soft & Fluffy: With a tender, fluffy texture, these biscuits are just begging to be slathered with butter and jam or dipped in gravy.
Ingredients To Make Drop Biscuits
- All-Purpose Flour: Make sure to use all-purpose flour. Don’t opt for self-rising or cake flour, as you want the perfect balance of texture and rise.
- Baking Powder: This is the leavening agent that gives these biscuits that sought-after lift. It helps them rise and achieve that irresistible lightness we all crave.
- Sugar: Just a touch of sweetness goes a long way in enhancing the overall flavor. Don’t worry – they won’t turn into a dessert. It’s just enough to complement the buttery goodness.
- Kosher Salt: Don’t skip the salt! It’s essential for enhancing the flavors in the dough and providing that perfect savory note to complement the buttery taste.
- Baking Soda: Working in harmony with the buttermilk and the melted butter, baking soda adds an extra boost to the biscuits’ rise and ensures that perfect texture.
- Full-Fat Buttermilk: This tangy liquid keeps the biscuits tender and moist, while its acidity reacts with the baking soda, creating that signature fluffiness.
- Unsalted Butter: Melted unsalted butter brings richness and adds that beautiful golden top we all love.
How To Make Drop Biscuits
- Place the flour, baking powder, sugar, salt, and baking soda in a large bowl and whisk to combine.
- Place the buttermilk and warm melted butter in a small bowl and stir until the butter forms small clumps and the mixture looks curdled (you should see bits of butter throughout).
- Add the buttermilk mixture to the flour mixture and stir gently with a rubber spatula just until the ingredients are incorporated, and the mixture pulls away slightly from the edges of the bowl.
- Using a greased measure, scoop the dough onto the prepared baking sheet.
Bake, rotating the pan once halfway through, until the tops are golden brown. Remove from the oven and brush with the remaining melted butter. Serve warm.
Tips For Making The Best Drop Biscuits From Scratch
- Chill the Buttermilk mixture: Before you start mixing the ingredients, pop the buttermilk in the fridge for a few minutes. This keeps the butter bits cold and solid, creating pockets of steam during baking that give your biscuits that characteristic fluffiness.
- Don’t Overmix: If you want to make the best drop biscuits ever, remember to be gentle when combining the wet and dry ingredients. Overmixing can lead to tough biscuits, and we want them light and tender.
- Level the Flour: When measuring the all-purpose flour, make sure to level it off properly. This ensures that you get just the right amount of flour, preventing overly dense biscuits.
- Spray the Measuring Cup with Cooking Spray: Before using your 1/4-cup measure to scoop the biscuit dough, give it a quick spritz of cooking spray. This simple trick prevents the dough from sticking to the scoop, making it easier to drop.
Popular Substitutions & Additions
- Whole Wheat Flour: Swap out all-purpose flour for whole wheat flour for a heartier, nuttier flavor. You can replace up to half of the all-purpose flour with whole wheat flour without changing the texture too much.
- Butter Substitutes: If you’re out of butter or prefer a different fat, you can use shortening or coconut oil as a substitute. Just keep in mind that it might change the flavor slightly.
- Milk Instead of Buttermilk: Don’t have buttermilk on hand? No problem! Use regular milk and add a tablespoon of lemon juice or white vinegar to get that tangy flavor. Just let it sit on the counter for 5 minutes and watch it turn into buttermilk.
- Herbs and Spices: Add your favorite herbs like rosemary, thyme, or chives for an extra layer of flavor. A pinch of garlic or onion powder can also be a nice addition.
- Cheesy Biscuits: Mix in some shredded cheddar, mozzarella, or your favorite cheese to the dough for a cheesy twist.
- Sweet Biscuits: If you’re in the mood for something sweet, add a few tablespoons of sugar to the dough and sprinkle the tops with cinnamon sugar before baking.
- Honey Butter: After baking, brush the tops of the biscuits with a mix of melted butter and honey. Believe me, your taste buds will thank you! It’s the perfect mix of sweet and savory.
Remember, making substitutions or additions may change the texture or flavor of the biscuits slightly, but that’s the beauty of it – you can customize them to your liking! Just have fun and get creative in the kitchen.
What To Serve With Drop Buttermilk Biscuits
When it comes to these scrumptious, drop biscuits, the possibilities for pairing them with mouthwatering dishes are truly endless:
- White Cheddar Mac and Cheese
- Creamy Chicken Noodle Soup
- Sawmill Gravy
- Red Eye Gravy
- Chicken Fried Chicken
- Chicken Fried Steak
How To Store & Reheat Drop Biscuits
Once your biscuits have cooled completely, transfer them to a sealed container or a resealable plastic bag. They can stay fresh and delicious at room temperature for a couple of days.
To reheat, simply place them on a baking sheet and pop them into a preheated 350°F oven for 5-7 minutes, or until they’re heated through.
How Long Will Drop Biscuits Last In The Fridge?
If you need to keep your drop biscuits fresh for a bit longer, store them in an airtight container in the refrigerator. In the fridge, they will stay good for up to 4 days.
Can I Freeze Drop Homemade Biscuits?
Yes! After baking, allow them to cool completely to room temperature, then transfer them to an airtight container or resealable freezer bag. They can be frozen for up to 3 months.
Frequently Asked Questions
Are drop biscuits the same as scones?
While drop biscuits and scones may seem similar due to their appearance, they are not the same. The main difference lies in the ingredients and preparation. Drop biscuits typically use butter and buttermilk, resulting in a more tender and moist biscuit. On the other hand, scones usually contain eggs, heavy cream, and sugar, resulting in a slightly sweeter and denser texture.
Why are my drop biscuits dry?
If your drop biscuits turn out dry, there might be a few reasons behind it. One common reason is overmixing the dough – to avoid this, mix the ingredients gently and just until they are incorporated. Another factor could be overbaking the biscuits, or even using too little liquid in the dough.
Can I make drop biscuits from scratch without buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily create a buttermilk substitute. Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk (whole milk or 2% works best). Let it sit for a few minutes to curdle, and voilà! You have homemade buttermilk.
From the simple, no-fuss preparation to the final golden-brown goodness, Drop Biscuits offer a quick and satisfying solution for those biscuit cravings! Whether you’re a seasoned baker looking for a time-saving treat or a baking newbie eager to impress, these biscuits are the answer!
More Biscuits Recipes
- Butter Swim Biscuits
- Honey Butter Biscuits
- Homemade Cheddar Bay Biscuits (Garlic Cheddar Biscuits)
- Fluffy Sweet Potato Biscuits
- Flaky Biscuits (Accordion Biscuits)
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups full-fat buttermilk cold
- 8 tablespoons unsalted butter melted
- 2 tablespoons unsalted butter melted, for brushing
- Adjust the oven rack to the middle position and preheat the oven to 450°F. Line a baking sheet with parchment paper and lightly grease it with cooking spray.
- Place the flour, baking powder, sugar, salt, and baking soda in a large bowl and whisk to combine.
- Place the buttermilk and warm melted butter in a small bowl and stir until the butter forms small clumps and the mixture looks curdled (you should see bits of butter throughout). Add the buttermilk mixture to the flour mixture and stir gently with a rubber spatula just until the ingredients are incorporated and the mixture pulls away slightly from the edges of the bowl.
- Using a greased 1/4-cup measure, scoop the dough onto the prepared baking sheet, 1 inch apart.
- Bake for 15 to 17 minutes, rotating the pan once halfway through, until the tops are golden brown. Remove from the oven and brush with the remaining 2 tablespoons melted butter. Serve warm.