Buttermilk Drop Biscuits

Having a 3 year old in the house ensures mealtime is always an adventure. You may have a toddler who does or does not know exactly what they want — or you may have an adult acting the same. Either way, my little guy knows that he can generally butter me up to make whatever he’s in the mood for. Lately that request has been for “bi-its”… for the last. three. days. Luckily I know that these biscuits not only taste great but they’re actually really good for him. They’re made with entirely whole grains, no added sugars, and a bit of fat that his brain needs. Another great feature to this recipe is that, from the time the request is made to the time the golden, craggy biscuits emerge from the oven, only about 30 minutes have passed even while he’s “helping”… umm… playing in the flour.

We have been eating these with everything from eggs and a cup of coffee to vegetable-bean soups. Of course they’re great with a bit of homemade jam or raw honey for a snack, too. And last note, if you have any left after your meal, they can be saved for a snack or meal later as well. Reheat by slicing them in half horizontally and popping them in the toaster for a very light toast. Oh… and brace yourself… these disappear quickly.

Buttermilk Drop Biscuits

Recipe Yield: 10 Biscuits

Preheat your oven to 400°F. Line a sheet tray with parchment paper and set to the side.

In a medium-large bowl, mix your dry ingredients:

1 c. Standard Whole Wheat Flour

1 c. Whole Wheat Pastry Flour

1/4 c. Buttermilk Powder (it’s what I had in the fridge, feel free to omit this and simply use buttermilk in place of the upcoming water)

1 Tbsp. Aluminum-Free Baking Powder, I use Rumford brand

1 tsp. Kosher Salt


Pour ¼ c. Butter, melted, over the dry ingredients and mix in loosely with a couple turns of a rubber scraper. Add ⅓ c. plain, unflavored Yogurt and mix lightly again.

Pour 1 c. Water (or buttermilk if you’re omitting the powder in the dry ingredients) over everything and stir just until there are no dry bits. Over-stirring will result in tougher rather than tender biscuits. The batter should be thick and bubbly enough to hold its general shape without running in to a puddle on the tray. Imagine a too-thick pancake batter, if that helps.

Using a 3 Tbsp measuring scoop (I currently use and like one by the brand OXO), scoop batter into mounds on your parchment-lined sheet tray. If you don’t have this scoop, the mounds should be roughly golf ball sized. Leave a bit of room between them to allow circulation but they shouldn’t be melting into one another.

Place the sheet tray in a 400°F oven for roughly 15 minutes or until the biscuits are lightly golden on the tips.





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