Marc Hood! (and anyone else with biscuit woes) – this is the only biscuit recipe you will ever need! Biscuits shouldn’t be overcomplicated or take excessive amounts of time to prepare. I think you should be able to quickly whip up a batch with minimal effort anytime, and this recipe delivers – big time.
Melted butter is whisked into cold buttermilk to form little butter droplets. When the biscuits go into the oven, these little droplets form tiny pockets of steam to give the biscuits more rise.
These are great plain, but if you want to spice them up with some fun add-ins like cheddar and scallions, check out the additional ideas below.
Perfect Drop BiscuitsAdapted, slightly, from Cooks Illustrated, More Best Recipes Makes 12 biscuits This recipe is easy to halve, if you only want 6 biscuits. If you don’t have buttermilk, clabbered or soured milk can be substituted. To make clabbered milk mix 1 tablespoon lemon juice and 1 cup of milk, let sit for 10 minutes. 2 cups (10 ounces) unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon sugar 3/4 teaspoon salt 1/2 teaspoon baking soda 1 cup cold buttermilk (or clabbered milk) 8 tablespoons unsalted butter, melted and cooled slightly 2 tablespoons unsalted butter for brushing biscuit tops
Place rack in middle of oven. Heat oven to 475-degrees. Line baking sheet with parchment.
Whisk dry ingredients together in a large bowl. Set aside.
Whisk cold buttermilk and melted butter in a medium bowl (pyrex measuring cup works nicely) so butter forms small clumps.
Add buttermilk mixture to flour mixture with rubber spatula until just moistened, but well combined.
Portion dough out using a greased 1/4-cup measuring cup. Dough should be level in the 1/4-cup. Drop onto baking sheet. Repeat with remaining dough. Place biscuits 1 1/2-inches apart.
Bake 12 to 14 minutes, or until tops are golden brown and crisp. Remove from oven and brush with remaining melted butter. Cool five minutes before serving.