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At Corrie’s birthday family get together, I made these biscuits to go along with our meal.  Since we were making other dishes, I was looking for something easier than rolling out and cutting biscuits and stumbled upon these.  While I would say I probably enjoy traditional biscuits a little more, these are a great alternative when you need something a little simpler – just mix and drop!

Biscuits

Buttermilk Drop Biscuits

Yields about 12 biscuits

  • 2 cups (10 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • ¾ 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 or a silpat liner.

In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a 1/4 cup ice cream scoop or a greased ¼-cup measure, scoop out biscuit dough and drop onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

Recipe Source: America’s Test Kitchen, found at Mel’s Kitchen Cafe

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