When you want a quick and easy recipe that you'll enjoy within the hour, try these drop biscuits. You can make them in a cinch and enjoy by themselves, with butter and jam, cream cheese, or to accompany a dish with gravy or a thick sauce. You can also slice them in half and use as a base for a fried egg. I'll be sure to make some soon again.
The recipe comes from America's Test Kitchen Family Cookbook and makes 12 biscuits.
INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 cup chilled buttermilk (you can substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of cold milk)
- 8 tablespoons unsalted butter (1 stick), melted and cooled
- 2 tablespoons melted butter (put aside, it will be used after the biscuits are baked)
Start by setting the oven to 475˚F and lining a baking sheet with parchment paper.
Whisk the dry ingredients (flour, baking powder, baking soda, sugar and salt).
In a separate bowl, stir in the 8 tablespoons of cooled melted butter with the chilled buttermilk.
Stir in the milk mixture into the flour mixture until the dough it incorporated and pulls from the side of the bowl.
By large spoonfuls, drop the dough into the parchment paper over your baking sheet. You should have enough for 12 biscuits (I made half the recipe, so there's only six). Make sure you leave an inch and a half at least between the dough as it will rise in the oven.
Bake in the middle rack of your preheated oven for 12 to 14 minutes, or until the tops are browned. Rotate sheet half way during your baking time. Remove from oven, brush with melted butter that you put aside and place the biscuits on a cooling rack until you are ready to serve.
These biscuits are buttery, flaky and delicious. And that's it, you're done. Enjoy!