buttermilk biscuits
Biscuits, honey, apple butter from a South Carolina orchard, and my sister’s delicious strawberry jam. It was a nice welcome back into the world of the living after a 24-hour regimen of plain white rice and gatorade.
Can I call these drop biscuits? I scooped and plopped them onto the baking sheet, but it seems like most drop biscuit recipes call for melted butter instead of butter cut into flour. Hmmm. Are there any biscuit experts out there that can set me straight?
the recipe
Buttermilk Biscuits
- Preheat oven to 425°F (220°C)
- 1 1/2 cups 180 g all purpose flour
- 1 teaspoon 4 g sugar
- 2 teaspoons 10 mL baking powder
- 1/2 teaspoon 2.5 mL baking soda
- 6 tablespoons 85 g salted butter, chilled and cut into 12 pieces, or unsalted + a pinch of salt
- 1/2 a cup 120 mL buttermilk
- Whisk together flour, sugar, baking powder, and baking soda.
- Using your fingertips, work butter into flour mixture until it resembles a coarse meal.
- Quickly stir in buttermilk with a fork just until evenly moistened.
- Scoop biscuits using a 1/4 cup scoop. Set 2 inches (5 cm) apart on an un-greased baking sheet and press down slightly using the palm of your hand.
- Bake until golden brown, about 15 minutes.
each column is one step, working left to right — hover a cell for the full instruction
- 1 1/2 cups 180 g all purpose flour
- 1 teaspoon 4 g sugar
- 2 teaspoons 10 mL baking powder
- 1/2 teaspoon 2.5 mL baking soda
- 6 tablespoons 85 g salted butter, chilled and cut into 12 pieces, or unsalted + a pinch of salt
- 1/2 a cup 120 mL buttermilk
Preheat oven to 425°F (220°C).
Whisk together flour, sugar, baking powder, and baking soda.
Using your fingertips, work butter into flour mixture until it resembles a coarse meal.
Quickly stir in buttermilk with a fork just until evenly moistened.
Scoop biscuits using a 1/4 cup scoop. Set 2 inches (5 cm) apart on an un-greased baking sheet and press down slightly using the palm of your hand.
Bake until golden brown, about 15 minutes.
— adapted from bon appetit