Best Drop Biscuits, America's Test Kitchen
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 153.7
- Total Fat: 8.1 g
- Cholesterol: 21.6 mg
- Sodium: 156.7 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 0.6 g
- Protein: 2.9 g
View full nutritional breakdown of Best Drop Biscuits, America's Test Kitchen calories by ingredient
Introduction
2 cups (10 ounces) unbleached all-purpose flour2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon table salt
1/2 teaspoon baking soda
1 cup buttermilk, chilled
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing the biscuits
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon table salt
1/2 teaspoon baking soda
1 cup buttermilk, chilled
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing the biscuits
Number of Servings: 12
Ingredients
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1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt, and baking soda together in a large bowl. Combine the buttermilk and 8 tablespoons of the melted butter in a medium bowl, stirring until the butter forms small clumps.
2. Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the batter pulls away from the sides of the bowl. Using a greased 1/4‑cup measuring cup, scoop a level amount of batter and drop onto the prepared baking sheet. Repeat with the remaining batter, spacing the biscuits about 11/2 inches apart. Bake until the tops are golden brown and crisp, 12 to 14 minutes.
3. Brush the biscuit tops with the remaining 2 tablespoons melted butter. Transfer to a wire rack and cool 5 minutes before serving.
Directions
Number of Servings: 12
Recipe submitted by SparkPeople user VEGNYC.