Apr 28, 2020
This buttermilk drop biscuit recipe yields the fluffiest, softest, most tender biscuits. It’s a high-moisture recipe making it forgiving to slight errors in flour quantity or in handling, and nowadays I throw them together without even measuring. For you, however, I took exact measurements and triple-tested to be sure. So tie on an apron, yo. Biscuits for dinner.
5 secrets to the best-ever, easiest-ever buttermilk drop biscuits:
Buttermilk Drop Biscuits Ingredients:
I use a large ice cream scoop (yielding 5 oz dough by weight) to portion directly onto the parchment paper. You can also use two spoons. It’s about 3/4 cup per biscuit, or 5 biscuits per batch (you can always spoon a bit of dough off of one and add it to another to make them even, no need to obsess about portioning). The astute baker will wonder why I use both baking soda and powder in this recipe when typically buttermilk recipes only use baking soda.
I use both baking soda and baking powder in biscuits for two reasons:
Can you freeze biscuits?
Leftover baked biscuits freeze supremely well and lend themselves beautifully to a quick warming up in the microwave and a breakfast-y slathering with butter and jam. I don’t recommend freezing the dough. You will likely end up with puddles of butter and greasy biscuits. The cold batter doesn’t set before the butter melts in the oven.
