Description
These easy drop biscuits are quick to make and require no rolling or cutting. Perfectly soft, buttery, and golden, they’re ideal for breakfast or a dinner side.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup unsalted butter, cold and cubed
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
- Pour in the buttermilk and stir just until combined. Do not overmix.
- Use a spoon or ice cream scoop to drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the tops are golden brown.
- Serve warm, optionally brushed with melted butter.
Notes
- For extra flavor, add shredded cheese or herbs to the dough.
- Use very cold butter for flakier biscuits.
- Leftovers can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg