These easy drop biscuits are light and fluffy with a crispy outside and tender, fluffy inside. Enjoy them for breakfast with a drizzle of honey or dollop of jam or as a side for dinner.

EatingWell.com, August 2021

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Credit: Fred Hardy

Recipe Summary

active:
15 mins
total:
30 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a large baking sheet with parchment paper.

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  • Whisk all-purpose flour, whole-wheat flour, baking powder, sugar, salt and baking soda together in a large bowl until thoroughly incorporated.

  • Place butter in a small microwaveable bowl; microwave on High until completely melted, 30 seconds to 1 minute. Pour cold buttermilk into a 2-cup glass measuring cup. Add the hot butter to the cold buttermilk; stir until the butter is incorporated and the mixture forms small clumps. (The buttermilk will appear thicker and viscous.)

  • Add the buttermilk mixture to the flour mixture; stir with a rubber spatula, folding while turning the bowl, just until the flour is incorporated (do not overmix) and the batter pulls away from the sides of the bowl.

  • Drop the batter by 3-tablespoon mounds, about 1 inch apart, onto the prepared baking sheet. Bake until golden brown, 12 to 14 minutes. Cool for 3 minutes and serve warm.

Equipment

Parchment paper

Nutrition Facts

1 biscuit
133 calories; fat 6g; cholesterol 16mg; sodium 299mg; carbohydrates 18g; dietary fiber 2g; protein 3g; sugars 2g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 190IU; potassium 47mg.
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