Breads
Buttermilk Drop Biscuits
10 biscuits
Buttermilk Drop Biscuits
10 biscuits
A simpler method for preparing biscuits, this takes out the shaping and cutting. Just scoop, bake, and serve.
Nutritional information per biscuit: Calories 178 (47% from fat) carb. 20g pro. 3g fat 9g sat. fat 6g chol. 26mg sod. 242mg calc. 45mg fiber 0g
Ingredients
- 1½ cups unbleached all-purpose flour; more as needed
- ½ cup cake flour
- 1¾ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- Pinch freshly ground black pepper
- 8 tablespoons good-quality unsalted butter, cold and cubed
- 1 cup buttermilk, chilled
Preparation
1. Preheat the oven to 450°F with a rack in the middle position. Line two baking sheets with parchment paper; reserve.
2. Insert the universal blade into the work bowl of the food processor. Add the dry ingredients and process to sift. Add the butter and pulse until the butter is well coated with flour and about the size of peas. While pulsing, slowly add the buttermilk through the feed tube.
3. Turn the dough onto a lightly floured surface and fold over a few times to be sure all ingredients are well incorporated. Using a large scoop, about ⅓ cup in size, drop the dough onto the prepared baking pans, leaving about 2-inches of space between each one.
4. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool slightly before serving.
