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Drop Biscuits (America's Test Kitchen) Recipe

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This recipe for Drop Biscuits (America's Test Kitchen) is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups (10 ounces) unbleached all-purpose flour
2 tsp baking powder
1 tsp sugar
3/4 tsp table salt
1/2 tsp baking soda
1 cup buttermilk, chilled (OR 1 scant cup whole milk mixed with 2 tsp vinegar, let sit for 10 minutes before using)
8 Tbs (1 stick) butter, melted and cooled slightly, plus 2 Tbs melted butter for brushing the biscuits
Directions:
Directions:
1. Adjust oven rack to the middle position. Heat oven to 475F. Line a large rimmed baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt, and baking soda together in a large bowl. Set aside.

2. Combine the buttermilk and 8 Tbs of the melted butter in a medium bowl. Stir with a fork or whisk until butter forms small clumps.

3. Add buttermilk mixture to the dry ingredients. Stir with a rubber spatula until just incorporated (when the batter starts pulling away from the sides of the bowl).

4. Using a greased 1/4 scoop or 1/4 cup measuring cup, scoop 1/4 a cup of batter and drop it onto the prepared baking sheet. Repeat with the rest of the batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crips (12 to 14 minutes).

5. Brush the biscuit tops with the remaining 2 Tbs melted butter. Transfer to a wire rack and cool for 5 minutes before serving.
Personal Notes:
Personal Notes:
I'm never patient enough to make biscuits I have to roll out and cut, so this is a quick alternative. I use these for biscuits and gravy.

 

 

 

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