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!
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