So, I totally have a thing for bread. It is definitely my favorite form of carbohydrate. Well, maybe pasta is.. Okay, it’s a tie between bread and pasta. But anyway, about these biscuits.. They are my favorite, go-to recipe. They are so easy and fast to make. (My husband even managed to make them once!-Sorry hunny!) They make a great addition to any meal. Especially when you are looking for that comfort food.
I make these all the time. Sometimes we just have a salad and these biscuits for dinner. It makes a wonderful light summer meal. Slather with some butter, and we are in business! They are flaky, yet moist, just the way a perfect biscuit should be.
Recipe adapted from Two Peas and Their Pod, originally adapted from Cook’s Illustrated
Buttermilk Drop Biscuits
These tender biscuits are perfect as a side dish to any meal. Serve warm with a slather of butter, and you'll want to keep going back for more.
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 cup buttermilk
- 8 tablespoons unsalted butter, melted and cooled slightly
Instructions
- Adjust oven rack to middle position and heat oven to 475ºF. Line a baking sheet with parchment paper or silpat. Set aside.
- Whisk the flour, baking powder, baking soda, sugar, and salt together in large bowl.
- Add the buttermilk and melted butter mixture to the dry ingredients and stir with a rubber spatula until just incorporated and batter pulls away from sides of bowl. Using a large ice cream scoop, scoop the batter onto the prepared baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
- Transfer to wire rack and let cool 5 minutes before serving.
