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A freshly baked buttermilk drop biscuit cooling on a wire rack with other biscuits and a white ramekin in the background.

25-Minute Clementine Drop Biscuits

author: Renee N Gardner
These easy clementine drop biscuits are the answer to your bread basket checklist when you're short on time but want big flavor. With no kneading or rolling required, they give all the comfort of traditional biscuits with a fraction of the effort. The drop method creates rustic, golden-topped biscuits with tender centers that are perfect for breakfast, alongside soups and stews, or as a quick side for any meal. With a subtle hint of clementines they're delicious on their own but become truly exceptional when paired with your favorite jams and spreads.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Bread Recipes
Cuisine American
Servings 12 biscuits
Calories 134 kcal

Equipment

  • Oven
  • Muffin Tin

Ingredients
  

  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3 teaspoons clementine zest
  • 5 tablespoons butter
  • 1 cup of buttermilk

Instructions
 

  • In your mixing bowl combine together the flour, sugar, salt, baking powder, soda, and clementine zest. Mix to combine. Using the large section of a hand grater, grate the 5 tablespoons of cold butter into the flour mixture, then mix to fully incorporate.
  • Once the butter is in pea sized crumbles add your buttermilk (or buttermilk alternative*) and stir to combine. The dough will be sticky and might be slightly lumpy.
  • Generously butter your muffin tins, or line them with paper muffin cups.
  • Divide the dough among the pans, trying to get them as even as possible. Gently tap down any dough peaks using fingers dampened with water.
  • Bake the drop biscuits in a 450 degree oven for 15 - 18 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.

Notes

If you don't have buttermilk on hand combine together 1 large egg and 1 teaspoon of vinegar in a 1 cup liquid measuring cup. Beat the egg then add low fat milk up to the 1 cup line. Make it first and let it sit while you make the rest of the biscuits.

Nutrition

Serving: 1biscuitCalories: 134kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 356mgPotassium: 51mgFiber: 1gSugar: 2gVitamin A: 179IUCalcium: 86mgIron: 1mg
Keyword buttermilk biscuits, buttermilk drop biscuits, clementine biscuits, drop biscuits, homemade biscuits
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