Imagine pulling a tray of golden, pillowy biscuits out of the oven, their buttery aroma filling your kitchen with irresistible warmth. These Lodge Buttermilk Drop Biscuits are not just another bread recipe - they're a culinary experience that transforms simple ingredients into a mouthwatering masterpiece that will have everyone begging for seconds. Whether you're a seasoned baker or a kitchen novice, this foolproof recipe promises bakery-quality biscuits with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup cold butter
- 1 cup buttermilk
Instructions
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents lumps.
- Cut the cold butter into small, ½-inch cubes. Add the butter pieces to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Stir gently with a wooden spoon or rubber spatula just until the ingredients are combined. Be careful not to overmix, as this can make the biscuits tough.
- Using a large spoon or ice cream scoop, drop the biscuit dough in equal-sized portions onto the prepared baking sheet. Leave about 2 inches of space between each biscuit to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on top and have risen nicely.
- Remove the biscuits from the oven and let them cool on the baking sheet for 2-3 minutes. Then transfer to a wire rack to cool slightly.
- Serve warm with butter, honey, jam, or as a side to your favorite main dish. Best enjoyed fresh and warm from the oven.
Tips
- Keep your butter and buttermilk ice-cold to ensure flaky, tender biscuits
- Use a light hand when mixing - overmixing can lead to tough, dense biscuits
- Don't have buttermilk? Make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk
- For extra golden tops, brush biscuits with melted butter right before baking
- Serve immediately for the best texture and flavor - these biscuits are best enjoyed warm
- If you want uniform biscuits, use an ice cream scoop for consistent sizing
- Let the biscuits rest on the baking sheet for a few minutes after baking to help them set
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
