MAKES 12 biscuits
TOTAL TIME: 30 minutes
If buttermilk is unavailable, substitute ¾ cup plain whole-milk or low-fat yogurt thinned with ¼ cup milk. You will need about 2 tablespoons melted butter for brushing the tops of the biscuits.
|
2 |
cups (10 ounces) all-purpose flour |
|
2 |
teaspoons baking powder |
|
½ |
teaspoon baking soda |
|
1 |
teaspoon sugar |
|
¾ |
teaspoon salt |
|
1 |
cup buttermilk, chilled |
|
8 |
tablespoons unsalted butter, melted and cooled, plus extra for serving |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper.
2. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. In separate bowl, stir chilled buttermilk and melted butter together until butter forms small clumps. Stir buttermilk mixture into flour mixture until just incorporated and dough pulls away from sides of bowl.
3. Using greased ¼-cup measure, scoop out and drop 12 mounds of dough onto prepared baking sheet, spaced about 1½ inches apart (scant ¼ cup per mound). Bake until tops are golden brown and crisp, 12 to 14 minutes, rotating baking sheet halfway through baking.
4. Brush baked biscuits with extra melted butter to taste, transfer to wire rack, and let cool slightly. Serve warm.
VARIATIONS
CHEDDAR DROP BISCUITS
Whisk ¼ teaspoon dry mustard and ⅛ teaspoon cayenne pepper into flour mixture, then stir in 1 cup shredded cheddar cheese, breaking up any clumps, until coated with flour.
TARRAGON-GRUYÈRE DROP BISCUITS
Stir 1 cup shredded Gruyère cheese and 1 tablespoon minced fresh tarragon into flour mixture, breaking up any clumps, until coated with flour.
BASIL-PARMESAN DROP BISCUITS
Stir 1 cup grated Parmesan cheese and 2 tablespoons chopped fresh basil into flour mixture, breaking up any clumps, until coated with flour.