Buttermilk Drop Biscuits are soft, tender biscuits with a lightly crisp exterior, made easy by dropping the dough straight onto the baking sheet – no rolling required. The tang of buttermilk gives them rich flavor while keeping the crumb fluffy and moist. Perfect for breakfast, alongside soups, or slathered with butter and honey, these biscuits deliver homemade comfort with minimal effort.
Buttermilk Drop Biscuits
Ingredients
- 3 cups all-purpose flour
- 2 ounces Parmesan cheese
- 1/4 cup sliced fresh chives, plus more for garnish
- 1 tbsp baking powder
- 1 tsp black pepper
- 3/4 tsp kosher salt
- 3/4 tsp garlic powder
- 3/4 tsp baking soda
- 1-3/4 cups whole buttermilk
- 3 tbsp whole-grain mustard
- 3/4 cup unsalted butter, frozen, plus melted butter for serving
Instructions
- Preheat oven to 475°F. Stir together flour, cheese, chives, baking powder, pepper, salt, garlic powder, and baking soda in a large bowl. Whisk together buttermilk and mustard in a small bowl. Grate frozen butter into flour mixture using the large holes of a box grater; stir until well coated. Add buttermilk mixture; stir until just combined.
- Drop batter in 2 1⁄2- to 3-tablespoonful rounds onto 2 baking sheets lined with parchment paper, leaving 3 inches between rounds.
- Bake in preheated oven until biscuits are golden brown, 14 to 18 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Brush biscuits with melted butter; garnish with sliced chives. Serve warm.
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