In addition to being buttery and oh, so flavorful, this recipe for Simple Drop Buttermilk Biscuits in 30 Minutes is the perfect small batch recipe that yields 6 biscuits. No worries if you end up needing to make a quick second batch. They come together in under 10 minutes and bake up in just 20 – making them a fast and easy baked side anytime you’re craving a good buttermilk biscuit.
Jump to RecipeButtermilk makes these drop buttermilk biscuits so tender
It’s no secret that buttermilk is the secret ingredient that makes these Simple Drop Buttermilk Biscuits in 30 Minutes so delicious and tender.
One of the things I love about buttermilk is how it works with baking soda to develop rich flavor and tender baked goods. Baking soda is 100 percent sodium bicarbonate. When you add an acid and a liquid to baking soda, it works to neutralize the acids and creates air bubbles in the process. Baking powder on the other hand, is a blend of baking soda and some form of acid (usually cream of tartar). Since the acid is already incorporated into the mix, it only requires the addition of a liquid to kick its leavening into action. Another distinction between the two is that baking soda is three times stronger than baking powder.
Since the batter for this recipe is quite wet, I wanted a quick, big lift on these biscuits. For this reason, I used both baking powder and baking soda along with the buttermilk to give them their signature light crumb and delicate texture.
I also like the tartness that buttermilk brings to this bake. It helps balance all the butter mixed within and brushed on top of these biscuits – giving them a brighter flavor. If you like the taste and texture of these homemade buttermilk biscuits, you may also enjoy my recipe for Super Tender 8-Ingredient Lemon Shortcakes, which are made with buttermilk as well. They’re delicious topped with fresh fruit and a little whipped cream.
No buttermilk? No worries. You can make your own at home.
Raise your hand if you’ve ever experienced that sinking feeling of having begun whipping something up in the kitchen, only to find you don’t have a key ingredient on hand. I’ve done it more times than I care to admit, which is one of the reason’s I’ve adopted the practice of measuring everything out before I begin heating the oven, prepping pans and mixing.
Perhaps at this point, you’re day dreaming about what to top your buttermilk biscuits with – jam, honey, or do you go all out and whip up a batch of sausage gravy and hit the gym afterwards. And then you realize you don’t have any buttermilk on hand. Rest easy. You still have options.
If you find yourself in a pinch, you can use one of two methods for making buttermilk from scratch at home. If I find myself in need of buttermilk, I combine one cup of whole milk with one Tablespoon of lemon juice and let it sit on the counter for 10 minutes. This process allows the acid to change the texture of the milk – essentially curdling it. However, if you have the time, you can also try this method for How to Make Cultured Buttermilk at home, by Fraya Berg, of Food Network Kitchen.
Tips for success
Generally speaking, when it comes to cooking or baking, if I can get away with letting a machine do the work – like a stand mixer, food processor or blender – I’ll gladly allow it. It’s not that I’m lazy, I just don’t see the point of working any harder in the kitchen than necessary. However, there are a few times when I prefer the old school way of doing things. For example, I almost always reach for my favorite knife when a recipe calls for dicing of a few cups of vegetables or less. When it comes to mixing biscuits or pie dough, I often prefer to do it by hand. Such is the case with this homemade buttermilk biscuit recipe.
For these Simple Drop Buttermilk Biscuits in 30 Minutes, the first tip for success is to sift the flour before measuring it out. By weight, one cup of flour should weigh 4 1/2 ounces or 120 grams. However, as flour sits in a bag or canister, it becomes compacted by time. In America, we don’t typically use the more precise method of measuring ingredients out by weight, so the contents of a cup of flour can vary significantly depending on how it is measured.
In order to get closer to a true measure by weight, it’s important to first sift the flour beforehand – using the scoop and sweep method for measuring flour. Once sifted, gently scoop the flour into a measuring cup until it is just over the top of the rim. Use the back of a knife to sweep the excess flour off the top, leaving a level surface. Do not tamp down the flour as this will compact it and add additional weight to the cup. And don’t be tempted to skip this step. It’s an important method for ensuring these drop buttermilk do not become too dry and heavy.
The second tip for success is to work the cold butter into the flour by hand. This is one of those recipes you need to feel. Using your fingers to scoop up a little of the flour and butter cubes at a time. Then gently rub the butter between your fingers and thumb until it falls back into the mix. Repeat the process until the flour and butter mixture reach the small crumb stage. Once there, you’re ready to stir in the buttermilk with a fork.
The batter for these drop buttermilk biscuits is quite wet. Divide the dough into six equal portions that measure approximately 1/3 cup. If you have a medium baking scoop, you can use that as well for portioning out the dough.
Finally, once the buttermilk biscuits are finished baking, brush the tops with two Tablespoons of melted butter before serving. I just love how these Simple Drop Buttermilk Biscuits in 30 Minutes look when they first come out of the oven. They are such a lovely golden brown color on top, and the addition of melted butter makes them glisten.
I hope you give this easy homemade buttermilk biscuit recipe a try. With just a few simple ingredients and a few minutes in the oven, this is truly comfort food at its finest.
Simple Drop Buttermilk Biscuits in 30 minutes
Course: SidesCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutesButtery and flavorful, this small batch recipe for Simple Drop Buttermilk Biscuits in 30 Minutes is perfect when baking for two or three.
Ingredients
1 1/2 cups A.P. Flour – sift before measuring
1/2 cup unsalted butter, very cold
2 tsp. white granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup very cold low fat buttermilk.
Directions
- Preheat oven to 425 degrees F. Line a baking pan with parchment paper and set aside.
- Set aside 2 Tbsp. of the butter for basting the tops of the finished biscuits. Cube the remaining 6 Tbsp. of butter into 1/4 inch pieces. Return the butter cubes to the refrigerator while you measure the remaining ingredients.
- Before measuring, sift the flour over parchment or a bowl. Gently scoop the sifted flour into a measuring cup until it is just over the top of the rim. Use the back of a knife to sweep the excess flour off the top of the measuring cup, leaving a level surface. Place the measured flour in a mixing bowl.
- Add the sugar, salt, baking powder and baking soda to the flour and stir in with a fork.
- Add the chilled butter cubes to the flour mixture. Gently rub the butter between your fingers and thumb until it falls back into the mix. Repeat the process until the flour and butter mixture reach the small crumb stage.
- Stir in the buttermilk with a fork. Divide the batter into six equal portions and arrange on the baking sheet.
- Bake at 425 Degrees F for 20 minutes or until golden brown on top. While the biscuits are baking melt the remaining butter in the microwave.
- Remove finished biscuits from the oven and brush the tops of the biscuits with the remaining 2 Tablespoons of melted butter. Serve hot with your favorite breakfast, soup, stew, or top with honey or jam.
