Buttermilk Drop Biscuits
Ingredients
2 cups (10 ounces) all purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon sugar
3⁄4 teaspoon table salt
1 cup buttermilk, cold
8 tablespoons unsalted butter, melted and cooled slightly, plus 2 tablespoons for brushing biscuits
Instructions
1. Preheat oven to 475*F.
2. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons warm melted butter in medium bowl, stirring until buttermilk and butter form small clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
3. Using greased 1⁄4-cup dry measure, or #30 disher, scoop level amount of batter and drop onto parchment-lined baking sheet. Repeat with remaining batter, spacing biscuits about 1 1⁄2 inches apart. Bake until tops are golden brown and crisp, about 12 to 14 minutes.
4. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving. Best eaten warm!
Comments
The other night, for dinner, I made Crunchy Buttermilk-Coconut Chicken Fingers. Recipes calling for buttermilk always leave me with more than I know what to do with and this was no exception. I thought to myself, “Self, how about buttermilk biscuits?” and turned to Cook’s Illustrated to help. I found this recipe in the 2007 Cook’s Illustrated Annual and, like all CI (recipes, it turned out perfectly. These are, without a doubt, the best biscuits I’ve ever eaten. They’re capital B biscuits, the paragon of biscuitdom. I will be making this again over the weekend to appease Art with Biscuits and Gravy.
Shown here with Crunchy Buttermilk-Coconut Chicken Fingers and Cheater Mustard Greens.
Cook’s Illustrated 2007