If you don't use buttermilk or a buttermilk substitute in the recipe (just plain whole milk for example) omit the baking soda.

Baking Soda: This also helps the biscuits rise & reacts with the acidic element in the buttermilk.

Baking Powder: This adds lift to the biscuits so they rise in the oven! Make sure your baking powder is fresh! I use this aluminum-free baking powder.

If you swap out the flour (use white whole wheat, whole wheat, einkorn wheat, etc.) it will likely mess with the wet & dry ingredients ratio and make the biscuits too moist or dry.

Flour: I use unbleached all-purpose flour ( this King Arthur one specifically).

Combine those in a cup and let it sit 5-10 minutes before adding to the recipe. Please use this if you can as it really makes the biscuits! If need be, you can make a buttermilk substitute with 1 cup of whole milk + 1 tablespoon of white vinegar or lemon juice. It gives them a lot of flavor & moisture, as well.

Buttermilk: This adds richness & tang to the biscuits.

It tastes better than 99% of other butter.) In that case, you should add an extra tablespoon for good measure. ( TIP: Kerrygold butteris my favorite! Look for deals on it at Costco, Trader Joe's & Walmart so you can snag it for $2.99 per 8-oz stick. It is the KEY ingredient so don't add less cause you're convinced you can save calories or some nonsense. Butter: This is what makes the biscuits flaky & soft in the middle.You may have to run to the store to grab some cheese + buttermilk, but it's worth it - I promise! You only need 8 simple ingredients for this recipe, 6 of which you likely have in your pantry & fridge right now. I transform my chicken pot pie into turkey pot pie usually! The drop biscuits work the same at 10,000 feet, they just take a bit longer to bake. Usually around late November when it's cold, snowy & we're craving comfort food. I've even made these drop biscuits several times at high altitude when I'm visiting my sister in Breckenridge, Colorado. I'll often make these when I have a lot of other things going on in the kitchen (cooking for a holiday feast like Thanksgiving, Christmas or Easter, for example), so I appreciate how simple they are to throw together.

This makes them perfect for times when you need a quick side to go with a meal. All you have to do is mix everything in one bowl (cold butter is still important here), drop rounded spoonfuls on a baking sheet & pop it in the oven. No sprinkling the counter with flour, rolling out the dough or cutting it into circles. Why Drop Biscuits Instead of Regular Biscuits?ĭrop biscuits are much simpler than traditional biscuits. (In a hurry? Click Here To Save This To Your Comfort Food Recipes Board On Pinterest!) Really anything! Heck, fix 'em for an appetizer or snack if you're having a game day party. I almost always serve these drop biscuits with skillet chicken pot pie (pictured below), but they're fabulous with homemade soups (like creamy chicken noodle soup, cabbage roll soup, or creamy tomato basil soup) or alongside a hearty main dish like slow cooker pot roast or Mississippi roast. Who needs store-bought rolls when you can have fresh biscuits with hardly any work? Bring this to your next party or holiday gathering (bake 'em right before going over) and everyone will be in cozy, carby, comfort food heaven. If you love butter + garlic + cheddar cheese, then you have to try these. And they taste just like Red Lobster's Cheddar Bay Biscuits. This has been my go-to savory biscuit recipe for the past 7 years! Why? It's fast, easy, and super comforting.

Buttermilk drop biscuits