I had biscuits for dinner last night. Just biscuits. Glorious Buttermilk Drop Biscuits with apricot preserves. I’m not even ashamed haha. In fact, I always feel a little bit of pride when I make something like this from scratch. It’s empowering to know that you can throw together a few simple ingredients and make something totally delicious (and way better for you than most premade mixes or refrigerated doughs). This recipe is up there with my favorite Best Ever Pancake recipe in both ease and consistent stellar results.
I’m okay with baking with yeast- but let’s be honest, sometimes you want a piping hot biscuit right now and not after a lengthy proofing and rising process. Approaching my second trimester, I can go from “yeah I could eat” to “I need to eat all the things” in a matter of minutes. Hence my dinner of biscuits. 🙂 I only wish I had been patient enough to make some gravy because that would have been heavenly with these!
These biscuits are perfect in the traditional breakfast sense with gravy or jams and jellies, but they could also go well with more savory meals like corn chowder or chili. Or just eat them all by themselves. For dinner. No judgement here.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 3/4 tsp salt
- 1 cup buttermilk chilled
- 8 tbsp butter melted and slightly cooled
- Heat oven to 475 degrees. Line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together dry ingredients.
- Add the melted butter to the buttermilk and stir until small clumps form.
- Combine the buttermilk mixture and dry ingredients with a rubber spatula, until just incorporated and the dough starts to slightly pull away from the bowl.
- Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet.
- Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes.
- Top with additional melted butter if desired. Serve warm.
More recipes to use up your buttermilk: