Best Drop Biscuits - cooking recipe

Ingredients

Makes 12 Biscuits
2 \tcups unbleached all-purpose flour (10 ounces)
2 \tteaspoons baking powder
1/2 \tteaspoon baking soda
1 \tteaspoon sugar
3/4 \tteaspoon table salt
1 \tcup buttermilk (cold)
8 \ttablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

Preparation

1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).

2. 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, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.




Step-by-Step: Butter is Good Butter

When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. The clumps of butter are similar to the small bits of cold butter in biscuits prepared according to the traditional method and help guarantee a light and fluffy interior.