Glendorn Drop Biscuits

There’s nothing quite like the smell of fresh, homemade drop biscuits baking in the oven, especially during the holiday season. Chef David Haick of Glendorn brings us a simple yet irresistible recipe for Glendorn Drop Biscuits that’s perfect for a cozy holiday brunch. With just a few pantry staples and a little time, you can create golden, buttery biscuits that pair beautifully with both sweet and savory dishes.

Glendorn Drop Biscuits Recipe

These easy drop biscuits are made with cold butter, buttermilk, and a touch of sugar, giving them a tender crumb and rich flavor. Unlike traditional rolled biscuits, this recipe keeps things simple—no kneading or cutting required. Just scoop the dough, bake, and enjoy warm biscuits that are crisp on the outside and soft on the inside. It’s the kind of recipe that feels homemade in the best way, yet approachable for any home cook.

Whether you’re serving them alongside eggs and smoked trout, topping them with jam, or enjoying them straight from the oven, these biscuits are a must-have for your holiday brunch menu. Chef David Haick’s Glendorn Drop Biscuits are proof that the best recipes don’t have to be complicated—they just need the right balance of comfort, flavor, and tradition.

Glendorn Drop Biscuits

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• Author: David Haick
• Yield: Makes 1 dozen 1x

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Description

These tender drop biscuits are buttery, golden, and easy to make with just a few basic ingredients. Perfect for a holiday brunch or any cozy meal, they come out warm and fluffy straight from the oven.

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Ingredients

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• 4 cups all-purpose flour
• 2 tbsp baking powder
• 2–3 tbsp granulated sugar
• ½ tsp kosher salt
• 1 cup large chunks cold butter
• 2 cups buttermilk

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Instructions

1. In a bowl, combine all dry ingredients then reserve.
2. Add cold butter, and work into pea-sized pieces.
3. Add buttermilk, and gently work until soft dough begins to form; then scoop dough into mounds.
4. Place onto a parchment-lined sheet pan and bake at 365 degrees for about 12 minutes.

Recipe by David Haick
Styling by Keith Recker
Photography by Laura Petrilla

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