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.
Preheat the oven to 218 °C
Melt 1½ cups of butter and let it cool down
Add 5½ cups of all-purpose flour and 1 tbsp of salt to a bowl
Add 1 tbsp of sugar and 1⅓ tbsp of baking powder
Add 1¼ tsp of baking soda and mix to incorporate the dry ingredients
Transfer the cooled butter to a tall container and add 3 cups of cold buttermilk. Mix it
Make a well in the dry ingredients and pour the buttermilk mixture into it. Gently stir to combine, being careful not to over mix it
Use an ice cream scoop to make balls of about 113 g , and place them on a baking sheet lined with parchment paper
Bake the biscuits for 12-15m until golden brown and fully cooked. The buttermilk drop biscuits are ready
Enjoy! They’re delicious!
Yield 13 unit
All-Purpose Flour5½ cups
Cold Buttermilk3 cups
Baking Powder1⅓ tbsp
Baking Soda1¼ tsp
Ice Cream Scoop