Monday, October 24, 2011

Buttermilk Drop Biscuits

  
       Buttermilk biscuits bring back wonderful childhood memories for me. I can remember waking up as a kid and getting so excited when I saw that biscuits and gravy were on the menu. Growing up we had a simple breakfast of cereal and toast during the week but on the weekends my mom would make a big hot meal for us. My favorites were homemade hash browns and biscuits and gravy..I wanna be a kid again! 

I now make those same meals for my family and I can hear  the excitement when the boys know that biscuits are on the menu. I made these to go along with a new soup that we tried and I will be posting that one tomorrow! We loved it, so make sure to come back tomorrow to see the recipe.

These drop biscuits are light and fluffy and the melted butter thats combined with the buttermilk really helps with that. The butter will clumb up when you add it to the buttermilk..and you want that. Thats what makes these guys pillowy soft.

Buttermilk Drop Biscuits

2 cups All-purpose Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Sugar
3/4 tsp. Salt
1 cup Buttermilk,chilled
1/2 cup Butter,melted and slightly cooled
2 TBS Melted Butter for brushing on top

Adjust oven rack to middl;e position and preheat oven to 475 or roughly 245 celcius. Line a baking sheet with parchment paper and set aside.

Whisk the flour,baking powder, baking soda, sugar, and salt together in a large bowl. In a medium bowl,stir the chilled buttermilk and  melted butter together until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and the dough pulls away from the sides of the bowl.

Using a greased 1/4 -cup measure, scoop out and drop mounds of dough onto the prepared baking sheet, spacing them about 1-1/2 inches apart. Bake until tops are goldne brown and crisp, 12-14 minutes, rotating the pan halfway through the baking.

Brush the baked biscuits with the extra 2 tablespoons melted butter,transfer to wire rack, and let cool for 5 minutes. Serve Warm. **If you don't have a 1/4 cup measure then just use a large spoon or ice cream scoop**

Yield: 12 Biscuits
Source: The America's Test Kitchen Family Baking Book