Southern Drop Buttermilk Biscuits (Print Version)
Tender Southern-style biscuits made with buttermilk and butter for a golden, flaky finish.
# Ingredients:
Dry Ingredients
01 -
2 cups self-rising flour
Wet Ingredients
02 -
1 1/2 cups whole buttermilk, well shaken
03 -
4 tablespoons salted butter, melted (plus extra for brushing, optional)
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Set aside a sturdy baking sheet and lightly brush it with melted butter if a crisp, buttery bottom is desired.
02 -
Place the self-rising flour in a medium mixing bowl, spooned loosely and leveled to avoid packing.
03 -
Pour the buttermilk and half of the melted butter into the flour. Gently stir with a wooden spoon or rubber spatula just until combined; the dough should be thick, soft, and slightly sticky with small lumps.
04 -
Allow the dough to rest for approximately 5 minutes to enable flour hydration, promoting biscuit rise.
05 -
Use a large spoon or small ice cream scoop to drop heaping spoonfuls of dough onto the baking sheet, spacing them about 1 inch apart. Imperfect shapes with craggy tops are preferred.
06 -
Lightly brush the biscuit tops with some of the remaining melted butter, reserving a small amount for after baking.
07 -
Bake on the middle oven rack for 12 to 15 minutes until biscuits are puffed and golden brown on top and bottom, avoiding burning.
08 -
Remove the baking sheet from the oven and immediately brush the biscuit tops with the remaining melted butter. Allow to cool for about 5 minutes before serving warm.
# Notes:
01 -
For self-rising flour substitute, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine salt.
02 -
Optionally increase melted butter to 6 tablespoons and reduce buttermilk to 1 1/4 cups for richer biscuits, adjusting for dough thickness.
03 -
Add dried herbs or freshly ground black pepper to the dough for a savory variation, or fold in up to 1/2 cup finely shredded sharp cheddar for cheese biscuits.
04 -
For a crisper crust, bake biscuits on a preheated cast-iron skillet instead of a baking sheet.
05 -
Leftover biscuits can be toasted for breakfast sandwiches or served with butter and jam.