By Mumsie Isaiah 45:4
Best Drop Biscuits
6 steps
Prep:10minCook:14min
America's Test Kitchen "Best Drop Biscuits"
Updated at: Thu, 17 Aug 2023 13:50:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
14
Moderate
Nutrition per serving
Calories166 kcal (8%)
Total Fat8.3 g (12%)
Carbs19.6 g (8%)
Sugars1.4 g (2%)
Protein3.2 g (6%)
Sodium282.9 mg (14%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2 cupsunbleached all-purpose flour
2 teaspoonsbaking powder
½ teaspoonbaking soda
1 teaspoonsugar
¾ teaspoontable salt
1 cupbuttermilk
cold to whole milk and 5
1 tablespoonwhite vinegar
let it sit minutes
8 tablespoonsunsalted butter
melt butter and let cool 5 minutes, plus 2 tablespoons melted butter for brushing biscuits
Instructions
Step 1
Adjust oven rack to middle position and heat oven to 475°. Line a rimmed baking sheet with parchment paper.
Step 2
Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. And separate bowl, stir chilled buttermilk and melted butter together until butter forms and small clumps.
Step 3
Stir buttermilk mixture into flour mixture until just Incorporated and the pools away from sides of bowl.
Step 4
Using greased 1/4 cup measure, Scoop out and drop 12 mounds of those into prepared sheet, spaced about 1 1/2 inches apart, scant 1/4 cup per mound.
Step 5
Bake until tops are golden brown and crisp, 12 to 14 minutes, rotating sheet halfway through baking.
Step 6
Brush baked biscuits with extra melted butter to taste, transfer to Iraq, and let cool slightly. Serve warm.
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