I realized this morning while making these Buttermilk Drop Biscuits that I had yet to put them on the blog! This needed to be done immediately for the sake of breakfast everywhere! I recently had a run in with a sweet lady at the grocery store who gave me some even sweeter advice when she handed me a bag of self rising flour and said that the best biscuits I would ever make would come from this secret baking weapon. Yes, I confess, I browse the aisles for food and food advice. My secrets for recipe development and inspiration are being revealed! So of course a key component of these soft, fluffy, buttery biscuits is going to be self rising flour.
These Buttermilk Drop Biscuits take only a few minutes to prepare and are baked golden and fluffy in only minutes more. There isn’t any rolling, cutting, or fuss of any kind. These are the biscuits you will be using for even those busy weekday mornings. These buttermilk Drop biscuits make the best breakfast sandwiches that will sop up every last drop of that egg! Now wipe that drool and lets bake some Buttermilk Drop Biscuits!
Self Rising Flour
Self rising flour has a few perks that you are going to love for muffins, biscuits, quick breads, and more. First, self rising flour has a bit of baking powder and salt already in the mix. This saves prep time and helps if you run out of baking powder or salt. Just note that you should only use self rising flour if and when a recipe calls for it or it can change the entire recipe in strange ways.
Once I got my hands on some self rising flour I began testing it with all kinds of recipes. I experimented with a giant cookie, which turned into a fluffy chocolate chip cake! Furthermore, since it already has salt and baking powder in it, you would want to account for that so you don’t end up with a salty mess!
Also, self rising flour is what you want for the fluffiest, lightest, and most tender biscuits imaginable.
Self Rising Flour is easily found with other flours at your grocery store, or find it here, White Lily Unbleached Self Rising Flour, 5-lb bag
Buttermilk Drop Biscuits Dough
While you make your dough, make sure you get your oven preheated to 450 degrees. These biscuits can take the heat! In fact, they thrive in it!
You need four ingredients, that’s it. You will put your self rising flour and a bit of sugar into a bowl. Give it a mix. Cut in some cold butter with a pastry blender. Then drizzle on some cold buttermilk and give it a light mix with a fork.
Note: If you don’t have buttermilk on hand, make your own. Simply allow milk to sour with lemon juice or vinegar for about 5 minutes. For every 1 cup of milk, use 1 tablespoon of either vinegar or lemon juice. Or keep some Buttermilk Powder in your pantry for an easy substitution.
Scoop out your biscuits onto a lined baking sheet and bake. Note that when using high temperatures you should opt for lining your baking sheet with Non-Stick Foil. Parchment paper, unlike these buttermilk drop biscuits, cannot withstand the heat!
When your biscuits are done in about 12-15 minutes, brush them with some melted butter and if you’re feeling daring, some honey! Or serve these with a side of Honey Butter from my, https://ritzymom.com/2018/01/31/honey-cornbread-and-whipped-honey-butter/.
Buttermilk Drop Biscuits
Buttermilk Drop Biscuits are tender, fluffy, buttery, and done in 20 minutes start to finish!
- 2 cups self rising flour spooned and leveled
- 2 teaspoons sugar
- 2/3 cup cold buttermilk
- 1/2 cup butter cold and diced
Preheat oven to 450 degrees. If lining a baking sheet, don't use parchment paper! Use non stick foil!
In a medium sized bowl, mix flour and sugar.
Then cut in butter with pastry blender (or two forks).
Drizzle in buttermilk and gently mix with fork.
Then drop by the 1/4 cup full onto a baking sheet.
Bake 12-15 minutes, until golden.
Brush with melted butter and honey, if desired.
Make these biscuits your own by taking a sweet or savory twist.
Add some chives and cheddar for cheesy herb biscuits. Add 1/2 cup grated cheese & 2 tablespoons of fresh chives.
For sweet: Increase sugar to 3 tablespoons. Sprinkle on a pinch raw sugar before baking. Add in grated orange or lemon peel. Top with strawberries and cream and you can turn these biscuits into shortcake!
Tools For These Buttermilk Drop Biscuits
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