The Best Drop Biscuits

The Best Drop Biscuits

printed from melskitchencafe.com

*Makes about 12 biscuits

2 cups (10 ounces) all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon sugar

¾ teaspoon salt

1 cup buttermilk, chilled

8 tablespoons butter, melted and slightly cooled

Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.

In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

If you don't have buttermilk use 1 cup milk with 1 Tbl of vinegar

Also one reviewer put 1/2 c wheat flour and 1/2 c white flour

Another put 3 tsp more of sugar and raisins

Another  reviewer As much as I would love to eat a full batch for dinner, I usually freeze some for later. I’ll drop the dough onto a small cookie sheet and put them in freezer for several minutes. After that I wrap them in plastic wrap.

I’ll cook the frozen ones at 475 and I think it usually takes around 20-25 minutes for them to cook.  Thought of you Lou