Thursday, August 10, 2017
Buttery Drop Biscuits
Buttery Drop Biscuits 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 3/4 teaspoon table salt 1 cup buttermilk (cold) 8 tablespoons unsalted butter , melted and cooled slightly (5 minutes), plus 2 tablespoons melted butter for brushing biscuits Container: Baking sheet Adjust oven rack to middle position and heat oven to 425 degrees. Grease the baking sheet. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto the greased baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 14 to 16 minutes. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.