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Drop Biscuits

Drop Biscuits
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Serves 12-15| Hands-On Time: | Total Time:


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons unsalted butter, chilled and cut into small pieces
  • 1 cup buttermilk (can be low-fat)


  1. Heat oven to 400° F. Line a baking sheet with parchment paper or aluminum foil.
  2. In a large bowl, combine the flour, baking powder, salt, and baking soda. Using a pastry blender, 2 knives held crisscross fashion, or your fingertips, add the butter to the flour mixture and mix until crumbly. Add the buttermilk and, with a wooden spoon, stir until combined. The dough should be very sticky.
  3. Using the spoon or your fingertips, drop heaping tablespoons of the dough onto the baking sheet. Bake until lightly golden and a toothpick inserted in the center comes out clean, 12 to 15 minutes. Serve hot.
By November, 2005

Nutritional Information

  • Per Serving
  • Calories 112.12Calories From Fat 36%
  • Calcium 55.11mg
  • Carbohydrate 15.15g
  • Cholesterol 11.87mg
  • Fat 4.55g
  • Fiber 0.5g
  • Iron 0.93mg
  • Protein 2.56mg
  • Sat Fat 2.79g
  • Sodium 203.75mg
What does this mean? See Nutrition 101 .

Quick Tip

Dish of butter with butter knife
If you prefer, make biscuits from a mix, using cream instead of milk and an extra tablespoon or two of butter.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.