Buttermilk Drop Biscuits

Fluffy Southern-style drop biscuits! Biscuits are a true staple in the Appalachian community for breakfast, lunch, or dinner.

Serve as a main course with sausage gravy, cut them in half to make a breakfast sandwich, or have them as a side with jam and butter. You really can't go wrong with these pillowy biscuits!

I learned how to make these biscuits when I was a sous chef. They are, without a doubt, the best biscuits ever. The technique requires folding and careful attention not to overwork the dough.

The unique part of this recipe—that really sets it apart from other buttermilk biscuits—is the technique of adding the cooled liquid butter to the cold buttermilk. It's truly genius. There are many ways to simulate butter beads in both biscuits and short crusts, such as grating the butter with a cheese grater, or cutting it into small cubes, but this technique is by far the quickest, most effective, and most delicious way!

The buttermilk can be replaced with whole milk, half and half, or cream. However, if you cannot find buttermilk, it is very easy to make by adding a tablespoon of lemon juice or white vinegar per cup of milk.