White Sonora Buttermilk Drop Biscuits (Golden & Tender)

These drop biscuits are golden, tender, and packed with flavor. Made with White Sonora flour and buttermilk, they come together fast and work with any mix-ins you love. Perfect any time of day - breakfast, lunch, or dinner.

Yields: 10–12 biscuits
Prep Time: 15 mins
Bake Time: 15–18 mins

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Ingredients:

125g all-purpose flour

125g White Sonora Flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

6 Tbsp (85g) unsalted butter, cold and cubed

1 cup (100-120g) sharp white cheddar, shredded

1/4 cup chopped fresh chives

4 slices cooked bacon, crumbled ¾ cup or 75g

3/4 to 1 cup (180–240ml) cold buttermilk, plus more if needed

Optional topping: Melted butter mixed with a bit of garlic powder and chopped parsley

Instructions:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.

Cut in the butter:

Add cold cubed butter and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs — pea-sized bits of butter are perfect.

Add the mix-ins:

Stir in the shredded cheddar, chopped chives, and crumbled bacon until evenly distributed.

Add buttermilk:

Pour in the buttermilk and stir just until combined. The dough should be shaggy and sticky — don’t overmix. If it's too dry, add a splash of more buttermilk.

Scoop the dough:

Use a large spoon or ice cream scoop to drop heaping mounds of dough onto the baking sheet, spacing them about 2 inches apart.

Bake:

Bake for 15–18 minutes or until the tops are golden and the biscuits are cooked through.

Optional garlic butter finish:

Brush the tops with melted butter mixed with garlic powder and chopped parsley while they’re hot from the oven for an extra hit of flavor.