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Buttermilk Drop Biscuits

Name: Buttermilk Drop Biscuits
Total time: 45 min
Ingredients: 2 cups (10 ounces/283 grams), all-purpose flour; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1 teaspoon, sugar; 3/4 teaspoon, salt; 1 cup, buttermilk, chilled; 8 tablespoons, unsalted butter, melted, plus 2 tablespoons unsalted butter

By Cristin Walsh ･ Appears in Cook's Country April/May 2014

One day we decided to ignore the standard instructions for drop biscuits. The result? Best biscuits ever.

YIELD Makes 12 biscuits

TIME 45 minutes

Why This Recipe Works

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Gather Your Ingredients

2 cups (10 ounces/283 grams) all-purpose flour

½ teaspoon baking soda

1 teaspoon sugar

¾ teaspoon salt

1 cup buttermilk, chilled

8 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter

Key Equipment

Before You Begin

To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps.

Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased 1/4-cup dry measuring cup, drop level scoops of batter 1 1/2 inches apart on prepared sheet. Bake until tops are golden brown, rotating sheet halfway through baking, 12 to 14 minutes.

Melt remaining 2 tablespoons butter and brush on biscuit tops. Transfer biscuits to wire rack and let cool for 5 minutes before serving.

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