Southern drop buttermilk biscuits are a quick, rustic version of classic biscuits from the Southern United States. Instead of rolling and cutting the dough, you simply “drop” spoonfuls onto a baking tray—easy and delicious.
What they’re like 🧈
- Soft, fluffy inside
- Lightly crisp on the outside
- Slight tang from buttermilk
- No kneading or shaping needed
Key ingredients
- Flour
- Baking powder
- Salt
- Butter (cold)
- Buttermilk
Simple method
- Preheat oven to 220°C (425°F)
- Mix dry ingredients
- Cut in cold butter until crumbly
- Stir in buttermilk until just combined
- Drop spoonfuls onto a baking tray
- Bake 12–15 minutes until golden
Tips for best results
- Don’t overmix (keeps them fluffy)
- Use cold butter for better texture
- Bake close together for softer sides, spaced apart for crisp edges
How to serve 🍯
- With butter and Honey
- With jam
- Alongside fried chicken or gravy
If you want, I can give you a version using ingredients easily available in Pakistan (like a buttermilk substitute) 👍
