Easy Drop Buttermilk Biscuits
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Once you learn how to make these delicious drop homemade buttermilk biscuits, you will wonder how you have never made this recipe before! So simple, done in under 15 minutes, enjoy delicious biscuits slathered in honey and butter in the EASIEST buttermilk biscuits EVER.
Drop Biscuits – A Winning Side Dish!
The key to the easiest, most delicious and simple buttermilk biscuits ever are self rising flour. Self rising flour is flour that already has built in baking soda and salt built in. Additionally, biscuits do not require yeast (like many breads) and act like a drop or sheet pan biscuit. There are literally hundreds of recipes for buttermilk biscuits- some with flaky layers, some with lots of rolling and cutting – but personally I want a recipe that is easily done to quickly enjoy.
While I love cooking, when it comes to my daily dinner servings, its all about squeezing food in between the homework, sports and piano and this recipe does just that.
Personally, trying to worry about yeast and rising and waiting is frustrating. I like a beginner biscuit recipe, one that my kids can make, and a recipe that takes nearly no baking skills to complete- and this simple buttermilk drop biscuit is just that. Served warm, this drop biscuit is heaven and smothered in honey – mouthwatering. Plus the density of drop biscuits make them nearly flawless to sop up gravy – ditch the box, ditch the work, and ditch the effort for a biscuit that makes bread the regular thing.
Buttermilk Biscuits with Self Rising Flour
I would venture to say that this recipe ALSO tastes surprisingly like KFC buttermilk biscuits (although not as pretty shaped since I do it manually). Give them a shot and let me know what you think!
- 2 1/2 cups self rising flour (NOT all purpose)
- 1/2 tsp white sugar
- 1 1/4 cups cold buttermilk
- 1/2 cup melted butter
- additional butter for biscuits (at end)
- Parchment paper
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Easiest Drop Buttermilk Biscuits EVER
Preheat oven to 475.
Prep sheet pan with a sheet of parchment paper and set aside.
Combine flour and sugar together and mix.
In a separate bowl, add melted butter and buttermilk together. Note that buttermilk will clump butter and that is normal.
Now combine wet ingredients into the dry ingredients together. Stir with a wooden spoon until dough starts to pull out from the bowl but be careful not to overmix. Overmixing can be the death of so many recipes!
Drop Those Biscuits!
Drop approx 2 inches of buttermilk biscuits, 1 inch apart, onto your baking pan (on top of parchment paper).
Try to keep them puffed up high versus flatted out or they will be really dense over fluffy.
Depending on how small you make them, they should be around 12-14 flaky, delicious biscuits total.
Bake for 12 minutes until biscuits are slightly browned.
Serve warm with one of the many delicious toppings like melted butter, honey, or jam.
How to Store Buttermilk Biscuits.
I store mine in a tight Ziploc baggie and leave on the counter of the kitchen.
Microwave for about 20 seconds to soften up and then add butter.
What to serve with Biscuits?
Spreading delicious toppings on biscuits is the best part! Try
- Jelly
- Jams (strawberry is my favorite)
- Honey
- Melted Butter or Butter spread
- Cinnamon Brown Sugar Butter
- Dip in gravy or smother in gravy
- Make up some strawberry sauce and turn your drop biscuits into strawberry shortcake!
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Easiest Buttermilk Biscuits EVER
Ingredients
- 2 1/2 cups self rising flour NOT all purpose
- 1/2 tsp white sugar
- 1 1/4 cups cold buttermilk
- 1/2 cup melted butter
- additional butter for biscuits at end
- Parchment paper
Instructions
- Preheat oven to 475.
- Prep sheet pan with a sheet of parchment paper and set aside.
- Combine flour and sugar together and mix.
- In a separate bowl, add melted butter and buttermilk together. Note that buttermilk will clump butter and that is normal.
- Now combine wet ingredients into the dry ingredients together. Stir with a wooden spoon until dough starts to pull out from the bowl.
- Drop approx 2 inches of buttermilk biscuits, 1 inch apart, onto your baking pan (on top of parchment paper).
- Try to keep them puffed up high versus flatted out or they will be really dense over fluffy.
- Depending on how small you make them, they should be around 12-14 biscuits total.
- Bake for 12 minutes until biscuits are slightly browned.
- Serve warm with one of the many delicious toppings like melted butter, honey, or jam.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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