Buttermilk Drop Biscuits – tender, buttery, flaky homemade biscuits that are so incredibly easy to make and take just about 25 minutes from start to your first bite!
What is better than a warm homemade buttery biscuit? Especially when that biscuit is smothered in butter and jam – or my favorite, homemade gravy.
I absolutely love homemade biscuits. They are something I grew up on as a kid. I can remember when I was younger staying at my grandma & pop’s house on Friday nights, knowing what goodness would go down the next morning. My grandma and I would make homemade biscuits together and my favorite part was putting a little dollop of butter on top of each biscuit before putting them into the oven. While the biscuits cooked, she would make the most amazing gravy (which to this day I still cannot exactly duplicate) then I would go to town! I could eat as many biscuits and gravy as my pop, maybe even more! Even now, biscuits and gravy is my ALL TIME FAVORITE breakfast. Hold the fried egg, I need all the space on my plate for that biscuit and gravy goodness!
Anyway – back to these amazing biscuits. These biscuits are not what my grandma and I made all those years ago. She used Bisquick to make her biscuits, and while they were amazing, they definitely weren’t gluten free. Plus, the Bisquick biscuits had to be rolled out and cut, which is a lot more work. We have tried gluten free Bisquick in the past to make homemade biscuits, but they just aren’t the same. Sorry Bisquick!
But these biscuits, they are something! Even though they aren’t made like traditional biscuits with all of the rolling, folding, and cutting, they really are just as good! These are what I like to call “no fuss” biscuits because you combine your wet and dry ingredients, scoop out the dough, and bake! That’s it, and they turn out perfect every time. That’s why I love this easy drop biscuit recipe.
What makes these drop biscuits just as good as traditional roll out biscuits is that something special happens when you combine cold buttermilk and melted butter. The small clumps of butter mixed into the dough make these biscuits flaky and tender when baked in a super hot oven, 475 degrees to be exact. And no, that’s not a typo! Don’t worry, the biscuits wont burn, they turn out so perfectly golden brown and delicious.
One thing a lot of good biscuit recipes call for, like this one, is buttermilk, which I rarely have on hand. If you’re like me and don’t ever have buttermilk hanging out in your fridge, not to worry. Just make your own! All you need is milk and white vinegar (or lemon juice). Here’s what you do:
Pour 1 tbsp white vinegar (or lemon juice) into a measuring cup. Fill the measuring cup with milk to the 1 cup line. Gently stir and let sit for 5-10 minutes allowing the milk to slightly curdle. That’s it. Now you have buttermilk!
Buttermilk Drop Biscuits
(links below are the gluten free/celiac safe products used in this recipe)
|– gluten free multipurpose flour|
|– baking powder|
|– baking soda|
|– granulated sugar|
|– kosher salt|
|– unsalted butter|
Get the full recipe instructions here from ‘Two Peas & Their Pod‘