Fluffy Buttermilk Drop Biscuits are a going to be your new weekend breakfast tradition! These delicious melt in your mouth morning ‘must haves’ are made with just a bowl and a spoon. That’s right no need to fold dough or pull out your biscuit cutter.
Any true southerner takes pride in their biscuit reputation. That’s why I’m sharing with you, the easiest fool proof way to make a delicious rosemary cheddar biscuit. Even if you’ve never baked in your life, you can have breakfast biscuit success with this recipe.
Tips for Buttermilk Drop Biscuits:
- Sift your flour to prevent lumpy dough.
- Use fresh buttermilk. (sorry not substitutions here)
- Extra sharp cheddar cheese is the way to go.
- Any herb will do, but I personally believe rosemary is the best for breakfast biscuits.
- Just plop a big spoonful on the tray, no cutter equals more fluffy!
- Chill your biscuit dough balls in fridge for 8-10 minutes to firm butter before baking.
- Make a double batch if you’re have friends coming over.
- Store leftovers in an air tight container.
- Microwave one biscuit for 15 seconds the next day for a warm biscuit breakfast all over again!
Buttermilk Drop Biscuits
Buttermilk Drop Biscuits are made with buttermilk, rosemary and cheddar. The fluffiest biscuits perfect for a weekend breakfast.
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Servings: 6 biscuits
Ingredients
- 2 Cups (256 grams) All Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoon Kosher Salt
- ½ Cup (8Tbsp) Unsalted Butter cut into small cubes
- ¾ Cup (180 grams) Buttermilk cold
- ¾ Cup ( 75 grams) Shredded Cheddar Cheese
- 2 teaspoon Dried Rosemary
Instructions
- Preheat oven to 450 F (232 C) and line baking sheet with parchment paper.
- Hand whisk together flour, sugar, baking powder, and salt.
- Add pieces of cold butter and mix together by hand. Work the butter into the flour by squeezing it with your fingers. Mixture should begin to thicken as butter is incorporated. It should begin to look and feel like cornmeal with tiny chunks of butter.
- Stir in your cheddar cheese and rosemary.
- Then, pour in your buttermilk.
- Stir with wooden spoon until a dough is formed. Should be slightly moist and sticky, but still hold its shape.
- Using a large spoon or ice cream scoop and make 6 biscuit dough balls. Place balls on parchment paper or silicone lines baking tray 2-3 inches apart..
- The dough should be divided evenly into six scoops. This should yield 6 large biscuits.
- No need to flatten, you can simply shape a little with your fingers to make it round. But, remember its not supposed to look perfect.
- Place tray in the fridge to chill the dough for 8-10 minutes before baking. This simply helps firm the butter and maintains a more rounded shape to the biscuits while baking.
- Bake until edges are golden brown, about 14-16 minutes.
- Serve warm right out of the oven!
did you make this recipe?Mention @twocupsflour or tag #twocupsflour!
Lynn
Question on the measurement for buttermilk, typically 1cup of liquid is 8 ounces. So do we need 1 cup of buttermilk or 12 ounces (1 1/2 cup)?
Jenn
Hi Lynn, it’s 1 cup (250 ml, or 8.5 oz) Buttermilk
Minita
For a smaller batch of biscuit can I use half the quantity of all the measurements.
Jenn
Hi Minita, Yes you could have the ingredients for very small biscuits. The recipe only makes 6 large biscuits, are you looking for less than 6 or just smaller biscuits?
Sandhya Rajkumar
I made these today and they were delicious! Next time, I’m considering adding chopped honey glazed bacon bits to it and serving it with chili butter for an extra kick. Thank you for the recipe!
Jenn
Oh that sounds lovely!! So glad you liked them!!
Jan
These biscuits are de–licious and so easy to make!!!