Buttermilk drop biscuits are fluffy, buttery, and so easy to make. Serve these biscuits alongside a bowl of soup for dinner or as part of a special weekend breakfast.
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Cut the butter in with a pastry blender until the mixture resembles coarse meal. Stir in the buttermilk until just combined.
Drop the dough onto the prepared baking sheet in large spoonfuls – You should get 12 biscuits out of this batter. Bake for 12 minutes, or until golden brown.
Notes
Use a buttermilk substitute in this recipe if necessary.Biscuits are best warm from the oven, but can be stored in an airtight container at room temperature for up to 3 days.