I used to be a big fan of Michael Smith's Frozen Butter Biscuits, but I never truly loved them because I would get pretty tired after grating an entire 1/2 cup stick of frozen butter with a box grater. Recently, Food Network Canada suggested the same method, using fridge-temperature butter instead. I haven't had a chance to try this out because America's Test Kitchen -- my favourite kitchen scientists -- came out with an even easier buttermilk drop biscuit recipe. I've made it several times and all it requires is for me to have buttermilk on hand, which I usually do, because waffles don't taste the same without buttermilk (note to self: post waffle recipe). FYI, a drop biscuit is any biscuit that doesn't need to be rolled out/cut.
Buttermilk Drop Biscuits
Ingredient List
butter (½ cup + 2 tbsp)
AP flour (2 cups)
baking powder (2 tsp)
baking soda (½ tsp)
sugar (1 tsp)
table salt (¾ tsp)
buttermilk (1 cup)
non-stick cooking spray
Directions
Preheat oven to 475°F.
Heat ½ cup butter, until just melted, and set aside.
Whisk together in a medium sized bowl: 2 cups AP flour, 2 tsp baking powder, 2 tsp baking soda, 1 tsp sugar, ¾ tsp table salt.
Place 1 cup buttermilk, cold in a small mixing bowl. Stir the melted and cooled butter into the buttermilk. The mixture will become clumpy.
Add the wet ingredients to the dry ingredients and mix, using the opposite end of a wooden spoon, just until the mixture comes together.
Spray a ¼ cup measuring cup with non-stick cooking spray. Press the dough into the cup, and then drop the biscuits 1½ inches apart.
Bake for 10-15 minutes, until tops are golden brown. Brush with 2 tbsp butter, melted and let cool on a rack for 5 minutes before serving.
Makes 8 biscuits.
Notes
This dough can be used as the topping for a potpie by pinching off 1 inch size balls and placing them over the pie before cooking. Keep them from touching to make serving easier.
Red Lobster Biscuits – mix 1 cup cheddar cheese, grated into the dry ingredients, and add garlic powder and parsley to the brushed on butter
Nutrition (per biscuit)
Calories 256
Total fat 15 g
Saturated fat 9 g
Cholesterol 39 mg
Sodium 432 mg
Carbohydrate 27 g
Dietary fibre 1 g
Sugars 2 g
Protein 4 g
Vitamin A 9 %DV
Vitamin C 1 %DV
Calcium 10 %DV
Iron 9 %DV
Original Source: America's Test Kitchen - Best Drop Biscuits
Buttermilk Drop Biscuits
Ingredient List
butter (½ cup + 2 tbsp)
AP flour (2 cups)
baking powder (2 tsp)
baking soda (½ tsp)
sugar (1 tsp)
table salt (¾ tsp)
buttermilk (1 cup)
non-stick cooking spray
Directions
Preheat oven to 475°F.
Heat ½ cup butter, until just melted, and set aside.
Whisk together in a medium sized bowl: 2 cups AP flour, 2 tsp baking powder, 2 tsp baking soda, 1 tsp sugar, ¾ tsp table salt.
Place 1 cup buttermilk, cold in a small mixing bowl. Stir the melted and cooled butter into the buttermilk. The mixture will become clumpy.
Add the wet ingredients to the dry ingredients and mix, using the opposite end of a wooden spoon, just until the mixture comes together.
Spray a ¼ cup measuring cup with non-stick cooking spray. Press the dough into the cup, and then drop the biscuits 1½ inches apart.
Bake for 10-15 minutes, until tops are golden brown. Brush with 2 tbsp butter, melted and let cool on a rack for 5 minutes before serving.
Makes 8 biscuits.
Notes
This dough can be used as the topping for a potpie by pinching off 1 inch size balls and placing them over the pie before cooking. Keep them from touching to make serving easier.
Red Lobster Biscuits – mix 1 cup cheddar cheese, grated into the dry ingredients, and add garlic powder and parsley to the brushed on butter
Nutrition (per biscuit)
Calories 256
Total fat 15 g
Saturated fat 9 g
Cholesterol 39 mg
Sodium 432 mg
Carbohydrate 27 g
Dietary fibre 1 g
Sugars 2 g
Protein 4 g
Vitamin A 9 %DV
Vitamin C 1 %DV
Calcium 10 %DV
Iron 9 %DV
Original Source: America's Test Kitchen - Best Drop Biscuits
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