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Buttermilk-Thyme Drop Biscuits


When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.

  • Prep:
  • Total Time:
  • Yield: Makes 8 biscuits

Source: Everyday Food, January/February 2005


  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
  • 1 cup buttermilk, plus more if needed


  1. Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.

  2. Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.

  3. Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.

  4. Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

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