Best Drop Biscuits
Updated: May 7
We wanted a drop biscuit recipe that would offer a no-fuss alternative to traditional rolled biscuits, with the same tenderness and buttery flavor. Replacing traditional milk with tangy buttermilk intensified the flavor and improved the texture of our biscuit recipe. Allowing melted butter to clump in the cold buttermilk added height and fluffiness to the finished baked biscuits, since the water in the butter expanded and evaporated in the oven. A 1/4-cup scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 325-degree oven for 7 minutes. For a delicious variation, try adding cheese and garlic to the dry ingredients (directions below).
Best Drop Biscuits
2 cups (8 ½ oz) Panhandle Milling Kamut all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
1 cup buttermilk* (cold)
½ cup melted butter slightly cooled
2 tablespoons melted butter for brushing biscuits
Wash and sanitize hands, work surfaces and tools. Adjust oven rack to middle position and heat oven to 475°F.
Combine the flour, baking powder, sugar, and salt in large bowl.
Combine buttermilk and melted butter in medium bowl, stirring until butter forms small lumps on the surface of the cold buttermilk.
Add the buttermilk mixture to dry ingredients and stir just until just combined and batter pulls away from sides of bowl.
Drop by ¼ cup scoops onto a parchment lined baking sheet about 1 ½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
Brush biscuit tops with remaining 2 tablespoons melted butter and cool a few minutes before serving.
* If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let stand 10 minutes.
Cheese Garlic Drop Biscuits: add 1 cup shredded sharp cheddar cheese and 1 Tbsp minced garlic to the dry ingredients. Stir well before adding the buttermilk mixture. Bake 14-17 minutes.