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Buttermilk Drop Biscuits

Stephanie Parker · plainchicken.com · 2025 · 12 biscuits

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 plainchicken.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: 3.4%, 54th percentileSalt: 1.8%, 58th percentileFatButtermilkLeaveningSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 cups all-purpose flour≈ 250 g
  • 2 tsp baking powder≈ 9 g
  • ½ tsp baking soda≈ 3 g
  • 2 tsp sugar≈ 8 g
  • ¾ teaspoon salt≈ 4.5 g
  • 1 cup cold buttermilk≈ 244 g
  • 8 Tbsp unsalted butter (melted and cooled slightly)≈ 114 g

flour 250 gbatter 633 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
  • Sugar3.4% · 54th percentile
  • Salt1.8% · 58th percentile

Oven

Temperature
not stated
median 425°F
Time
12 to 14 minutes
median 15 minutes

Keep exploring

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