Buttermilk Drop Biscuits

My Flaky Buttermilk Biscuits are amazing, but consume a bit of time and effort which today, I didn’t have available. I needed these biscuits fast. So, I took a risk and decided to drop them instead of rolling them out. Fortunately, I was not, nor was my family, disappointed with the end result. These Buttermilk Drop Biscuits are perfect for those nights when you need a bit of comfort in a short amount of time.

 

The process is similar except the dough goes straight to the parchment paper after mixing. It’s important here to remember to use self-rising flour since the leavening ingredients are contained within it. I only use White Lily Flour for these babies. Southern food needs a southern product. I am not able to buy this locally, so Amazon has come in handy for my baking pleasures.

I grate frozen butter over the flour then toss it gently throughout the flour. The next step, unusual, but necessary, is to put the bowl in he freezer for 10 minutes. The butter needs to stay cold to help ensure the flakiness of the biscuit.

Make a well in the center of the flour/butter mix and add the cold buttermilk. Stir about 15 times until moistened and holding together. It’s important not to overmix!  Here’s the only difference between the two biscuits. Using a large scoop, place dough onto a parchment paper-lined rimmed baking sheet. They should be close, but not touching; this helps them rise better.

 

Baking times are exactly the same. Brush melted butter over their tops once out of the oven,

Lift off the top and catch a whiff of this flaky, buttery goodness! I’m not sure you will need more butter; I eat it just like it is. Deliciously satisfying. Enjoy