On the menu today – Buttermilk Drop Biscuits with Blueberry Compote!
There’s nothing better in the morning than a warm, buttery, fluffy biscuit! That is what you’ll get making this recipe. They are SO darn delicious!
Serve them with some jam, or make an egg biscuit that is worlds better than a fast food place. You could put some red pepper jelly and a piece of buttermilk fried chicken on one of these biscuits and you will be living large!
They don’t take a lot of time to make, so get in the kitchen and try these biscuits!
Buttermilk Drop Biscuits
(1 votes, average: 5.00 out of 5)
Loading...Buttermilk Drop Biscuits
Ingredients
- 1/2 lb, plus 1 stick unsalted European-style butter (Frozen)
- 5 cups all purpose flour
- 4 Tbsp granulated sugar
- 4 Tbsp baking powder
- 1 Tbsp Kosher salt
- 2 3/4 cups Buttermilk
- Melted butter, to brush on top
Instructions
Pre-heat oven to 350 degrees
Prepare a sheet pan, lightly coated with flour
Grate the frozen butter on the flour coated baking sheet
Toss the grated butter lightly to coat with the flour on the baking sheet
In a large mixing bowl, add the flour, sugar, baking powder, and salt - whisk to combine
Add the buttermilk and mix with your hands until the dough comes together (don't over mix)
Get a 4 oz scoop or 1/2 cup measuring cup and portion the dough onto a buttered baking sheet (leave at least two to three inches between each biscuit)
Bake for 10 minutes
Rotate the baking sheet and bake for another 10-15 minutes. The biscuits should be golden brown and fully cooked through.
Once out of the oven, brush with melted butter
