Buttermilk Drop Biscuits in a Cast Iron Skillet

If you are looking for the best buttermilk drop biscuit recipe that is easy to make with just 5 ingredients in a cast iron skillet.

This simple recipe will surely become your favorite buttermilk drop biscuit recipe – buttery with a crisp outer crust and a tender interior – all in under 30 minutes!

Easy Buttermilk Drop Biscuits

I am a huge fan of homemade buttermilk biscuits, but sometimes, I do not have the time to roll and cut them out.

So, I quickly make up a batch of these cast iron drop biscuits with buttermilk on those days. What I particularly like about this recipe is the lack of kneading, rolling, patting, and cutting out the biscuits.

In just under 30 minutes, you can make these easy buttermilk drop biscuits. This go-to recipe will surely be a hit as you gather around the kitchen table for a morning meal of tender biscuits and sausage gravy made from simple ingredients.

Drop Biscuit Ingredients

I love this buttermilk drop biscuit recipe for many reasons, one being that it only requires five simple ingredients. Here is what you need:

• FLOUR: use all-purpose flour. When measuring, lightly scoop the flour into the cup and level it with a flat-sided knife.
• BAKING SODA AND BAKING POWDER: Use baking powder and baking soda for the perfect rise.
• UNSALTED BUTTER: Use cold, unsalted butter. Cut it into small chunks before adding to the dry ingredients.
• SALT: Adding salt to the biscuits helps to avoid a bland flavor.
• BUTTERMILK – The moisture in these biscuits comes from the buttermilk, and it is important to keep it cold. You can substitute regular milk.

Kitchen essentials you may need include, Enameled Cast Iron Skillet, Large Mixing Bowl, Stoneware Baking Pan, Pastry Cutter

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How to Make Drop Biscuits with Buttermilk

Here are the detailed steps to make easy cast iron buttermilk biscuits:

1. PREHEAT THE OVEN: Place a large round cast iron skillet in the oven and pre-heat to 450 degrees.
2. COMBINE DRY INGREDIENTS: Whisk flour, baking powder, baking soda, and salt in a large bowl. Stir together until combined.
3. ADD BUTTER: Incorporate the cold, cubed butter into the flour mixture. Use your fingertips, a fork, or a pastry blender to cut the butter into small pieces. Be cautious not to over-process if using a food processor.
4. ADD BUTTERMILK: Pour in the cold buttermilk and mix until it forms a slightly wet, sticky dough. Small clumps of butter should still be visible. If it is too dry, slowly add more buttermilk until it reaches a very thick consistency. Avoid overmixing; the batter should stay lumpy.
5. DROP THE BISCUITS: Using a large cookie scoop or spoons, scoop out 1/4 to 1/2 cup of biscuit dough and drop onto a prepared baking sheet or cast iron skillet, spacing them about 2 inches apart.
6. BAKE: Place the biscuits on the middle oven rack at 450°F for 15-17 minutes or until golden brown.
7. SERVE: Enjoy these homemade buttermilk drop biscuits straight from the oven. Brush with melted butter or serve with homemade sausage gravy!
8. ADD BUTTER: Incorporate the cold, cubed butter into the flour mixture. Use your fingertips, a fork, or a pastry blender to cut the butter into small pieces. Be cautious not to over-process if using a food processor.
9. ADD BUTTERMILK: Pour in the cold buttermilk and mix until it forms a slightly wet, sticky dough. Small clumps of butter should still be visible. If it is too dry, slowly add more buttermilk until it reaches a thick consistency.

Recipe Tips for Cast Iron Buttermilk Drop Biscuits

1. Preheat the Cast Iron: Ensure your cast iron skillet is preheated with the oven. This helps in achieving a crisp bottom for the biscuits.
2. Cold Ingredients: Use cold buttermilk and chilled butter for flakier biscuits. Cold ingredients contribute to a better texture.
3. Don’t Overmix: When combining the ingredients, avoid overmixing. A slightly lumpy dough ensures a tender result.

Best Buttermilk Drop Biscuit Toppings

These skillet drop biscuits can be enjoyed in a variety of ways. Enjoy a plain biscuit brushed with melted butter, or try one of these go-to topping ideas:

• Jam or Jelly
• Honey
• Butter
• Sausage Gravy

FAQS

Why Are They Called Drop Biscuits? Drop biscuits get their name because the dough is dropped onto the baking sheet rather than rolled out and cut into shapes.

What is The Difference Between Drop Biscuits and Regular Biscuits? Drop biscuits have a coarse and crumbly texture and appearance. Adding more milk than regular biscuits makes them too moist to knead, roll and cut.

What Does Buttermilk Do for Biscuits? Buttermilk adds a flavor to these easy-drop biscuits, helping them rise and remain fluffy.

Can I Substitute Milk for Buttermilk? The buttermilk in the recipe is essential for the right acidity, resulting in light and fluffy biscuits. If you don’t have buttermilk, you can use whole milk as a substitute, although it may not yield the same results.

Can I Make the Drop Biscuits Ahead of Time? You can plan ahead and prepare the buttermilk drop biscuit batter in advance, then store it in the fridge until you are ready to put it in the oven.

How To Store And Freeze

Biscuits are best the day they are made. If you have leftovers, you can store them in an air-tight container on the counter for up to 2 days.

You can freeze the biscuits. Let them cool, then place them in a freezer container or bag and freeze them for up to 2 months.

More Biscuit Recipes

If you love biscuits, be sure to try these recipes:

1. Light and fluffy, these overnight sourdough cast iron biscuits are delicious. 
2. Baked in a cast iron skillet, these homemade biscuits are made from scratch with perfect fluffy, flaky layers.

Click HERE to see what to serve with biscuits and gravy!

Buttermilk Drop Biscuit Recipe