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Easy Buttermilk Drop Biscuits

Melissa Stadler, Modern Honey · modernhoney.com · 2017 · 10

Against 321 biscuit recipes

Close to the middle of 321 biscuit recipes on every ingredient.

See how all 321 biscuit recipes compare →

Get the method at modernhoney.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

  • Buttermilk in the middle half of recipes: 98% of the flour weight against the typical recipe's 84%.
  • Fat in the middle half of recipes: 45% of the flour weight against the typical recipe's 40%.
Fat: 45%, 69th percentileButtermilk: 98%, 75th percentileLeavening: 4.9%, 41st percentileSugar: 1.7%, 38th percentileSalt: 1.2%, 28th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 cups All-Purpose Flour≈ 250 g
  • 2 teaspoons Baking Powder≈ 9 g
  • 1/2 teaspoon Baking Soda≈ 3 g
  • 1/2 teaspoon Salt≈ 3 g
  • 1 teaspoon Sugar≈ 4.2 g
  • 1 cup Buttermilk≈ 244 g
  • 1/2 cup Salted Butter (melted (plus 3 Tablespoons for brushing on top))≈ 114 g

flour 250 gbatter 627 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

  • Fat45% · 69th percentile
  • Buttermilk98% · 75th percentile
  • Leavening4.9% · 41st percentile
  • Sugar1.7% · 38th percentile
  • Salt1.2% · 28th percentile

Oven

Temperature
450°F / 230°C
median 425°F
Time
11 to 13 minutes
median 15 minutes

Keep exploring

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Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.

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