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All Recipes > Best Drop Biscuits

Best Drop Biscuits


  • 2 cups (10 oz) unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 3/4 teaspoon table salt
  • 1 cup cold buttermilk
  • 8 Tbs. unsalted butter, melted and cooled slightly (about 5 minutes) plus 2 Tbs. melted butter for brushing biscuits


Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar and salt in large bowl. Combine buttermilk and 8 Tbs. melted butter in medium bowl, stirring until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.

Using greased ¼ cup dry measure, scoop level amount of batter and drop onto parchment lined rimmed baking sheet (biscuits should measure about 2 ¼ inches in diameter and 1 ¼ inches height). Repeat with remaining batter, spacing biscuits about 1 ½ inches apart. Bake until tops are golden brown and crisps, 12 to 14 minutes.

Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

If buttermilk isn’t available, powdered buttermilk added according to package instructions or clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice. A ¼ cup portion scoop can be used to portion the batter.

To refresh day old biscuits, heat them in a 300 degree oven for 10 minutes.

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