Description

These easy homemade buttermilk drop biscuits have it all: crispy tops and edges, fluffy centers, and perfectly caramelized bottoms. Best of all, they come together in just 30 minutes from start to finish. Serve warm with whipped honey butter or your favorite jam!

Ingredients

3/4 cup (168 g) unsalted butter, chilled
3 1/4 cups (455 g) all-purpose flour
1 Tbsp (15 g) aluminum-free baking powder
1/2 tsp baking soda
2 tsp (8 g) granulated sugar
1 tsp (6 g) salt
2 cups (480 g) buttermilk, chilled

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Instructions

Preheat oven to 475°F and line two baking sheets with parchment paper.
Grate butter with a box grater over a metal pie dish or plate. Freeze grated butter for 10 minutes.
Make biscuits: Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl. Stir in grated butter with a fork until incorporated. Drizzle buttermilk evenly over flour mixture and gently stir with a spatula just until a moist and shaggy dough forms and there is no dry flour at the base of the bowl. Do not overmix.
Use a large cookie scoop (4 tablespoon capacity) coated with nonstick spray to form biscuits (approximately 54 grams each). Drop biscuits 1-inch apart on prepared baking sheets (10 per sheet).
Bake biscuits for 17 to 18 minutes, rotating pans halfway through, until golden brown. Let rest for 1 minute on baking sheets, then immediately transfer to a cooling rack.
Serve warm with honey butter or your favorite toppings!

Notes

Freeze: Biscuits taste best freshly baked. To freeze extra biscuits, let cool completely then transfer to a freezer bag. Arrange in a single layer and freeze for up to a month. Reheat in the oven at 325°F until heated through.