Buttermilk Baking Powder Drop Biscuits
Baking powder biscuits are often forgotten, but I think they deserve some attention.
Gluten-free baking has become so popular, you often forget about simple, classic, flour-based recipes like baking powder biscuits.
But warm out of the oven, these biscuits are irresistible. Melt-in-your-mouth.
These buttermilk baking powder drop biscuits are also super cheap to make. About $1.50 for 9 or 10 biscuits.
And they’re easy to make and hard to screw up, if you follow a few recipe tips:
Overworking the dough – even just a little bit – can make the biscuits tough. Which is why this method of biscuit making – the drop method – is so great.
Instead of rolling out the dough, you simply take a glob of it and drop it on the pan. Hence drop biscuits.
The dough is mixed just until it comes together – no more.
And the biscuits turn out just how you like them: Soft and flaky on the inside, with a nice crunch on the outside.
Flavor option: If you want a flavored biscuit, add one or all of the following:
- A tablespoon (or more) of packed fresh chopped parsley and/or chives
- A teaspoon of garlic powder
- 1/2 cup shredded cheddar cheese
How To Serve Baking Powder Biscuits
- As the bread component of the ultimate breakfast sandwich
- As the base of biscuits and gravy
- As a base of a ham biscuit, with a slice of cheese and mustard
- Served warm with butter and jelly
- As an accompaniment for Hungarian mushroom soup, slow-cooker pork and lager stew or another soup
- Served alongside a salad
Go ahead, try these for yourself. They’re cheap, they’re easy – so there’s really nothing to lose.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup buttermilk, plus additional to top biscuits
- Preheat oven to 450F. Line a large baking sheet with parchment paper, or spray with non-stick cooking spray.
- In a large mixing bowl, whisk together dry ingredients. Add the cold butter, and using a pastry cutter or fork, cut butter into flour until the dough sticks together when pressed together.
- Mix in buttermilk, just until the dough comes together. Do not overmix!
- Take 2 heaping tablespoons-full of the dough and drop onto baking sheet. Press down lightly. Using a pastry brush, brush on additional buttermilk to coat top.
- Bake for 15 minutes, until the tops are beginning to brown. Remove from oven. Best served warm - and best served the day of baking.