Buttermilk Drop Biscuits

by Colleen
12 biscuits
22 min

Breakfast, brunch, and brinner. That’s how I like my meals. I’m a HUGE fan of breakfast foods and will gladly eat them all day, everyday. In fact, my bro-in-law used to tease me because, whenever possible, you’ll find me ordering off the breakfast menu, doesn’t matter the time of day.

But Biscuits…

What I love about this recipe is the use of cake flour. In my and that’s a no go. You will almost always use unsalted butter when baking so that you can control the salinity of your bakes. There are a few exemptions, and I personally love a salty, buttery, flaky biscuit.

This time, my whoops turned out to be useful. I used this fancy salted butter to make the biscuits and cut the added salt from the original recipe. Right before the biscuits went in the oven, I brushed the tops with more melted butter. Yum!

Buttermilk Drop Biscuits
Recipe details
  • 12  biscuits
  • Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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  • 5 oz all- purpose flour
  • 4 oz cake flour
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 8 tbsps salted butter cold and cubed, plus extra for brushing tops
  • 3/4 cup buttermilk cold

Preheat the oven to 450℉.
In a food processor, combine the flour, baking powder, baking soda, and sugar with 6 short pulses.
Evenly distribute the cold, cubed butter over the dry ingredients in the bowl of the processor.  Combine with 12 short pulses.  It should resemble chunky sand.
Pour the cold buttermilk evenly over the ingredients in the bowl of the processor.  Combine with 8 short pulses, or until the dough begins gathering in moist clumps.
Dump the dough out onto a lightly floured surface and form into a rough ball.  Use a bench scraper to divide the dough into quarters.  Divide each quarter into thirds.  You should have 12 lumps of dough.
Using your hands, quickly and gently shape each lump of dough into a ball.  Place on and ungreased baking sheet.
Bake for 10- 12 minutes. As soon as they come out of the oven, brush with some melted butter.
  • If using unsalted butter, add a 1/2 tsp of salt to the dry ingredients in step 2. These can be made without a food processor.  Whisk dry ingredients in a bowl, use a pastry blender to incorporate the cold butter, and gently stir in the buttermilk with a wooden spoon.
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