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    You are in: Home / Recipes / Buttermilk Drop Biscuits Recipe
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    Buttermilk Drop Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Misa's Note:

    This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.

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    Serves: 7



    Units: US | Metric


    1. 1
      Preheat the oven to 450°F.
    2. 2
      In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
    3. 3
      Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
    4. 4
      Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
    5. 5
      Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
    6. 6
      Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
    7. 7
      Bake for 15-18 minutes or until golden brown.
    8. 8
      Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.

    Ratings & Reviews:

    • on June 09, 2013

      I made these GLUTEN FREE and with raw milk products (I am allergic to processed/pasteurized dairy products and gluten) for breakfast: scrambled eggs, biscuits, and sausage gravy. I substituted, cup for cup, the AP flour with a GF flour blend and I used homemade raw-milk butter and buttermilk. I, too, made them on a cookie sheet, so they would flatten a little. GF baked goods seem to do best if the batter/dough is lower profile. My husband loved them and said he couldn't tell they were GF. Any recipe that is versatile enough to exchange AP flour with GF flour, without adding more leavening ingredients and messing up the texture and taste where my husband is concerned, is a GREAT recipe in my kitchen! Kudos to you!!

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    • on January 17, 2010


      I made these on a cookie sheet. I overlooked the fact that they are meant to be prepared in cast iron skillet or drop pan... they still turned out with a wonderful flavor. My turned out somewhat flat and don't really look like biscuits at all but they taste great. I'm sure they are flat because of the cookie sheet and I made them pretty big. I'll make these again. cookie sheet and all!

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    • on January 08, 2010


      These are amazing! I am not a biscuit maker, so, to me, they were perfect! Really easy to make, and really very tender. Hubby loved them too. I added the parsley, because I knew he was going to be eating them, and that's just one more way I can slip nutrients into him! lol Thanks so much Misa! I'll be making these often!Made for KK's forum event Chef's Pick.

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    Read All Reviews (5)


    Nutritional Facts for Buttermilk Drop Biscuits

    Serving Size: 1 (108 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 273.4
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 8.6 g
    Cholesterol 36.9 mg
    Sodium 432.9 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 0.9 g
    Sugars 3.8 g
    Protein 5.5 g

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