Simple Buttermilk Drop Biscuits

Lately I have started to appreciate simplicity – in my cooking, baking, and photography.  When I am in the kitchen, I am drawn to recipes emphasizing a few quality ingredients. I’ve found that when I pick up my camera, I want to capture things as they are… If the light isn’t perfect, that’s OK. I want to capture the light I’ve got, even if it is a bit yellow and casting harsh shadows. I want to capture the moment when something comes out of the oven and not worry about arranging props and staging the perfect scene.

This shift to living a bit more simply has also extended beyond the kitchen. I find myself longing to keep the calendar a bit cleaner, taking time to simply enjoy time at home as a family. We rarely turn on the television, but find ourselves entertained for hours just listening to music and watching Madison dance and laugh. I feel as thought we’ve been accumulating less stuff (which is amazing since we have a baby at home), and just cherishing time and memories.

Overall, it’s a shift that I am welcoming with open arms.  I’m sure life will get busy again, and I will prepare my share of complicated dishes again. But, for now, I am enjoying the quiet and the simple.

Buttermilk Drop Biscuits
Makes about 8 large biscuits

  • 2 1/4 cups self-rising flour
    (for light and fluffy biscuits, I like White Lily self-rising flour)
  • Pinch Kosher salt
  • 1/4 cup (1/2 stick) unsalted butter, cold
  • 1 cup + 1 tablespoon buttermilk
    (if you make your own butter, you can use 1 cup fresh buttermilk whisked with 1 tablespoon plain yogurt)

Preheat the oven to 450°F.  Lightly grease a baking sheet, or line with parchment or a silicone liner, and set aside.

Place the self-rising flour in a mixing bowl and add a pinch of salt. Give the mixture a quick mix.

Cut the cold butter into small chunks and then use your fingertips to work the butter into the flour, leaving a few small lumps of butter.  The mixture will be a similar consistency to wet sand.

Add the buttermilk (or fresh buttermilk and yogurt mixture) and use a spatula to gently fold the buttermilk into the flour mixture.  The batter should be thick and a bit sticky.  Don’t over mix, stir just enough to moisten all of the flour.

Use a 1/4 cup scoop to drop biscuits onto the prepared baking sheet.  Bake for about 12 – 14 minutes, until the tops are golden. Enjoy warm.

6 Responses to Simple Buttermilk Drop Biscuits

  1. So simple, yet I’m sure, so delicious. :D I have a bag of self rising flour calling my name!

  2. Hello,
    wow, what a lovely site!
    Why I haven’t met you so far, though it’s not late.
    I would love to try some of your recipes, hope you won’t mind, following you on pinterest.
    May god bless you and gives you what you deserves.
    Have a nice week ahead!

  3. Paula says:

    What a lovely post Jen. I think that when we do make the effort to simplify our life, what is truly important is magnified for us.

  4. So much can be said about capturing the simple things. :)

  5. Simple but great recipe,I like it very much

  6. Tracy says:

    Love these biscuits, Jen! They’ll definitely be perfect with jam!

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