Tuesday, May 28, 2013

The Best Drop Biscuits

Soft and tender and easily thrown together in minutes.  Unfortunately not on the healthy list, (but that's what makes them so good) and best of all- egg free!  Serve alongside fried/bbq chicken in the summer or a bowl soup in the winter.

The Best Drop Biscuits

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup buttermilk, chilled
8 tablespoons butter, melted and slightly cooled

Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment. In a microwavable bowl, heat butter until melted.  Set aside to let cool.  Meanwhile, in a large bowl, whisk together the dry ingredients. Stir chilled buttermilk into the melted butter and mix until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until everything is incorporated and the mixture slightly pulls away from the edges of the bowl. Using a greased ¼-cup measuring cup, scoop out mounds of the dough and drop them onto the prepared baking sheet. Bake the biscuits until the tops are golden brown, 12 to 14 minutes. Remove from the oven, immediately brush with additional melted butter. Serve warm. Yield about 12 biscuits

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