Buttermilk Drop Biscuits

A very easy biscuit recipe baked in Lodge cast iron biscuit pan.  The flour mixture can be made up ahead of time, cut the butter in, then refrigerate or freeze until needed.  Then just add the buttermilk, drop biscuits into pan with an ice cream scoop and bake.

These are great with sausage gravy:  http://www.cherylsrecipes.net/recipe/sausage-gravy/

This recipe works great in a mini muffin maker.  This size works better for us since it is usually just the 2 of us, so we don’t really need 7 enormous biscuits between us.  It also worked out great for Christmas morning when the oven temperature for the biscuits was 100 degrees warmer than the oven temperature for our egg casseroles.  We really like how the edges come out kind of crunchy.

Buttermilk Drop Biscuits
Print Recipe
Servings Prep Time
7 Biscuits 10 minutes
Cook Time
15-18 minutes
Servings Prep Time
7 Biscuits 10 minutes
Cook Time
15-18 minutes
Buttermilk Drop Biscuits
Print Recipe
Servings Prep Time
7 Biscuits 10 minutes
Cook Time
15-18 minutes
Servings Prep Time
7 Biscuits 10 minutes
Cook Time
15-18 minutes
Ingredients
Servings: Biscuits
Instructions
  1. In a bowl, stir dry ingredients together. Cut in butter to coarse crumb stage. This can be covered and stored in the refrigerator or freezer at this point. Add buttermilk. Stir just until blended. Drop dough into Lodge biscuit pan, using 3 oz. scoop. Bake 15-18 minutes in 450 degree F oven. Serve warm.
  2. This works great in a mini muffin maker. Use 164 g. of mix and 100 g. (7 T.) buttermilk.
  3. Use 1 oz. scoop and cook for 6-7 minutes.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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