Fluffy Buttermilk Drop Biscuits

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Fluffy Buttermilk Drop BiscuitsRecipe
Photo: Brian Woodcock; Styling: Lindsey Lower
When the warm butter meets the cold buttermilk, it will begin to form clumps--little droplets of fat throughout the liquid--a sign of success. The pockets ensure even distribution of fat throughout the batter, creating a lighter biscuit with less butter.
Serves 12 (serving size: 1 biscuit)


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5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
3.6 ounces white whole-wheat flour (about 3/4 cup)
2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter
1 1/4 cups very cold fat-free buttermilk
1 tablespoon canola oil


Hands-on: 7 Minutes
Total: 21 Minutes

1. Preheat oven to 450°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk to combine.

3. Place butter in a microwave-safe bowl. Microwave at HIGH for 1 minute or until completely melted. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.

4. Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)

5. Drop batter in mounds of 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 450° for 11 minutes or until golden. Cool 3 minutes; serve warm.

Created date

March 2013

Nutritional Information

Calories 133
Fat 5.4 g
Satfat 2.6 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 3.5 g
Carbohydrate 18.3 g
Fiber 1.3 g
Cholesterol 10 mg
Iron 1 mg
Sodium 305 mg
Calcium 82 mg