This is the easiest made-from-scratch biscuit you’ll ever make. And it’s ever so tasty.
Biscuit history: I loved buying prepackaged biscuits from the freezer & grocery section (Pillsbury! Red Lobster!) but after perusing the ingredient list, reading too much Food Babe, 100Daysofrealfood, and not being able to identify what exactly I was eating, I shed a sad tear and left them biscuits in the freezer section…wo, was me.
I turned to homemade biscuits, like these Greek Yogurt Buttermilk Biscuits (tasty!) but due to time rolling dough, molding, rerolling, remolding, etc…biscuits rarely happened around these busy parts.
Hark! The Easy Buttermilk Drop Biscuit saves the day! Straight from my favorite cooking magazine, Cook’s Illustrated, “Drop biscuits are the non-nonsense alternative to traditional rolled biscuits.” So there.
Yes, white flour is used, but these drops of goodness are a huge upgrade from the highly processed alternative. This biscuit features ingredients I can pronounce, real butter and real milk from real cows. Also, they are so delicious.
Easy Buttermilk Drop Biscuits
2 cups all-purpose flour*
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup buttermilk (or 1 cup milk and 1 tablespoon vinegar)**
8 tablespoons unsalted butter, melted and cooled slightly***
1. Heat oven to 475. Put 1 stick (8 tablespoons) of butter in a microwave-safe bowl and heat for 1 minute. Let cool.
2. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and the 8 tablespoons cooled butter in medium bowl and stir until butter forms small clumps.
2. Add buttermilk mixture to flour mixture and stir until just incorporated. Using greased 1/4-cup dry measuring cup, scoop onto baking sheet.
3. Bake until tops are just golden brown, 10-12 minutes. Gobble!
compliments of Cook’s Illustrated
*Whole wheat white flour works well. Coconut flour does not; too crumbly with a flavor change.
**I rarely have buttermilk handy. I almost always substitute 1 cup milk and 1 tablespoon vinegar. It works perfectly. Lemon juice works but is more obvious. Yogurt not as successful.
***Make sure that butter is slightly cooled so you’ll get some butter clumps.