The Best Drop Biscuits

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The Best Drop Biscuits

I hope all of you had a great turkey day. We sure did. I made these drop biscuits the other day. I have never been a real big fan of drop biscuits for some reason but I had to try these by the America’s Test Kitchen.

I was intrigued when I saw the buttermilk and butter being put together before adding it to the bowl. What happens is the warm butter adheres to the buttermilk and makes chunks of fat that layer into the biscuits when you mix them up. These are great biscuits and I will be making them often. They would be really good with leftover turkey and gravy. I really want to try them with shredded cheddar cheese and garlic butter. I’ll share them when I do.

Today I am moving on to getting ready for Christmas. I am going to do 12 Days of Christmas here starting Dec. 1 so be sure to bookmark us. I will be doing packaging ideas along with some of the recipes.

The Best Drop Biscuits
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Cook time: 
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Serves: 12 biscuits
 
Easy to make drop biscuits
Ingredients
  • 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
Instructions
  1. Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
  2. 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.
  3. Using a greased ¼-cup measure, scoop out mounds of the dough and drop them 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.
  4. Recipe from America’s Test Kitchen

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