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Weekend Recipe: Buttermilk Drop Biscuits

Photo courtesy of Cook's Country
Photo courtesy of Cook's Country

To be honest, when we think of biscuits, we think of the things that go with it or in it: fried chicken, chicken fried steak, gravy, bacon, eggs, and cheese. Now that's a lot of food to accompany these drop biscuits, so good thing Cook's Country made sure that they come out of the oven all light and fluffy. They're also perfectly delicious on their own!

Buttermilk Drop Biscuits
Makes 12 biscuits

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

2 cups (10 ounces) 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

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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