Buttermilk biscuits
Meng is one of those cooks who likes to add new recipes to his repetoire by cooking the recipe at least 20 times. (See: smoked gouda omelets) Thanksgiving 2007, his recipe of choice was these drop biscuits. Much to our excitement, he made them twice in the three days he was here. On the second go round, a spontaneous biscuit party resulted. Your results may vary.
Best drop biscuits
- 2 cups unbleached all-purpose flour (10 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon table salt
- 1 cup buttermilk (cold)
- 8 tablespoons unsalted butter
Microwave 8 tablespoons of butter in a 2 cup glass measuring cup, large coffee mug or bowl. Set aside to cool slightly. Preheat oven the 475 degrees.
Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
Pour buttermilk into your butter, stirring until the butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
Using greased 1/4-cup dry measure or heaped tablespoon, scoop level amount of batter and drop onto baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Space biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes. Serve with butter, jam and honey!
By special request for Jane
