Here’s a classic recipe for Southern Drop Buttermilk Biscuits—fluffy, tender, and perfect for breakfast, brunch, or alongside any meal.
🥞 Southern Drop Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup cold buttermilk (plus a little extra if needed)
Instructions
1. Preheat Oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
3. Cut in Butter
- Add cold cubed butter to the flour mixture.
- Use a pastry cutter or your fingers to cut the butter into small pea-sized pieces. The small chunks create flaky layers.
4. Add Buttermilk
- Pour in cold buttermilk and gently stir until the dough just comes together.
- If the dough is too dry, add a little extra buttermilk, 1 tablespoon at a time.
5. Drop the Biscuits
- Using a spoon or ice cream scoop, drop biscuit-sized mounds onto the prepared baking sheet.
- Keep them slightly apart for soft edges, or closer together for pull-apart biscuits.
6. Bake
- Bake for 12–15 minutes, until golden brown on top.
- Optional: Brush with melted butter immediately after baking for extra richness.
7. Serve
- Enjoy warm with butter, honey, jam, or gravy.
🌟 Tips for Perfect Southern Biscuits
- Keep everything cold: Cold butter and buttermilk create flaky layers.
- Don’t overmix: Overworking the dough makes biscuits dense.
- For extra rise, handle the dough gently and avoid pressing it down.
- Can add cheese, herbs, or bacon bits to customize flavor.
✅ Why these biscuits are “Southern perfection”:
- Fluffy and tender inside
- Golden, slightly crisp edges
- Quick drop method—no rolling required
If you want, I can give a “5 Southern Biscuit Variations”—like Cheddar & Chive, Buttermilk Honey, and Sweet Cinnamon—all using this easy drop method.
Do you want me to do that?
