|Nutritional Guidelines (per serving)|
|Servings: 12 biscuits (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Buttermilk drop biscuits taste delicious and they're very easy to make from scratch. This simple recipe requires just six common ingredients and can be made with fresh or dried buttermilk. No buttermilk? We have solutions for that as well.
Serve these tasty biscuits alongside dinner or breakfast meals. For a quick afternoon snack, you can serve them with jelly and marmalade. Or, you can fill them with a buttery spread and some ham off the bone for mini sandwiches. There are many ways to enjoy them and you'll want to have a few in the freezer at all times.
- 2 cups flour (all-purpose)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 1 cup buttermilk (cold or room temperature)
Preheat the oven to 450 F and grease a baking sheet.
In a medium bowl, mix the flour, baking powder, baking soda, and salt.
Cut in shortening with a fork until the mixture is crumbly.
Add milk all at once and mix until the flour is completely wet.
Drop biscuit batter, about 2 tablespoons for each biscuit, onto a greased baking sheet.
Bake for 12 minutes or until done. Serve warm with your meal.
Baking biscuits like this is a very easy task and you don't have to worry about getting the batter perfect. Before you begin, read through these tips so your biscuits turn out well.
- Preheat your oven before you begin mixing the biscuits. This way, by the time you are finished mixing the batter and putting them onto the sheet, the oven should be fully heated. If it is not ready, wait the extra minute or two until the oven has reached the proper temperature. This will ensure an even bake.
- Never mix biscuit batter until it's smooth. You want to mix the biscuit batter until the flour is wet, but there are still lumps in the batter.
- To keep the biscuits soft, store them in a plastic bag after they have cooled completely.
- These biscuits can be frozen. Store the biscuits in airtight bags to prevent freezer burn. Remove the biscuits from the freezer as needed and let them thaw before eating or warm them in the oven or microwave.
- Store your flour properly to keep it from spoiling.
- Make a baking powder substitute by combining 1 teaspoon baking soda and 2 teaspoons cream of tartar. This will replace the 3 teaspoons of baking powder called for in this recipe.
- Buy baking powder in small quantities if you do not bake a lot. Baking powder looses its potency over time.
Buttermilk is not the most common ingredient in the kitchen and there's really no need to rush to the store just to make this recipe. There are plenty of options when it comes to the milk, so relax and look in the fridge for one of these.
- Don't have buttermilk? Use this buttermilk substitute recipe instead so you don't have to make an extra trip to the grocery store.
- You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
- Use the milk to dry milk powder conversion table to figure out how much dry milk to add to the water when replacing the milk in the recipe.
- Soy milk can be replaced with almond milk or any type of milk.