We had something of an impromptu breakfast yesterday with Michelle’s parents and our nephew stopping over for a nice breakfast so we had to throw some things together in a hurry. There is always plenty of bacon, eggs and coffee in the house and ingredients to make pancakes, but I really like to have nice, warm biscuits to serve with breakfast as well. They are great just with butter, but also go well with jelly, or to put some egg or bacon on and make yourself a little sandwich. The usual recipe I have turned to for biscuits takes a bit of time and preparation, something I did not really have yesterday, but this recipe from Cook’s Country for buttermilk drop biscuits gives you the same great taste and flavor in much less time so you can put it together pretty quickly.
Buttermilk Drop Biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup buttermilk, chilled
8 tablespoons butter, melted, plus 2 tablespoons butter
Adjust an oven rack to the middle position and pre-heat the oven to 475 degrees. Line an unrimmed baking sheet with parchment paper. Whisk together the flour, baking powder, baking soda, sugar and salt in a large bowl until the ingredients are well blended. Stir the buttermilk and melted butter together in a 2-cup liquid measuring cup until the butter begins to form clumps.
Add the buttermilk mixture to the flour mixture and stir with a rubber spatula until just incorporated. Using a greased 1/4-cup dry measuring cup, drop level scoops of the batter about 1 1/2 inches apart onto the prepared baking sheet. Bake the biscuits in the oven until the tops are golden brown, rotating the baking sheet halfway through the baking process, about 12 to 14 minutes.
Melt the remaining 2 tablespoons of butter and brush it on the biscuit tops. Transfer the biscuits to a wire rack to let cool for 5 minutes before serving.
This recipe makes about 12 biscuits. The difference in this recipe is that it uses hot fat (the melted butter) instead of the traditional cold fat you use with butter. With cold butter, as the butter melts it creates steam and helps to give you a flaky biscuit. When you stir the hot butter together with the cold buttermilk in this recipe, the butter will clump up in the milk, giving you the same type of texture you would get in a traditional recipe but with less work. The biscuits came out perfectly and were light and fluffy and had great flavor, making them ideal to go with breakfast. They will also be good to go along with any meal you like and you do not have to go through a lot of effort to make them. Even if you don’t have buttermilk on hand, you can always create your own by combining 1 cup of regular milk with a tablespoon of white vinegar or lemon juice and allowing it to stand for 5 minutes. You could also get dry buttermilk, which I use often as a stand-in for recipes, where you just need to add water to the powder to get buttermilk. In either case you can end up with great biscuits for breakfasts or to have with stews, soups, chicken, meat or just about any meal you like in just a few minutes.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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