![]() ![]() If you can melt butter and stir with a spoon, you are more than halfway to fluffy biscuits.ĭrop biscuits got their name because, after mixing, they require nothing more than to be dropped in mounds on a pan and baked. These Drop Biscuits are a close cousin to my Buttermilk Biscuits, but using melted butter, they are practically foolproof. The result is a light and fluffy biscuit like no other! Back With a Bang… or Maybe a Boil, Sort of.My Fluffy Drop Biscuits are made with melted butter and super cold buttermilk for a light and airy biscuit - no need to cut in cold butter. ![]() Until then, enjoy the rest of your day and enjoy your meal! 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. 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. 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. 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. The biscuits came out perfectly and were light and fluffy and had great flavor, making them ideal to go with breakfast. 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. With cold butter, as the butter melts it creates steam and helps to give you a flaky biscuit. The difference in this recipe is that it uses hot fat (the melted butter) instead of the traditional cold fat you use with butter. Transfer the biscuits to a wire rack to let cool for 5 minutes before serving. Melt the remaining 2 tablespoons of butter and brush it on the biscuit tops. 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. 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. Stir the buttermilk and melted butter together in a 2-cup liquid measuring cup until the butter begins to form clumps.Īdd the buttermilk mixture to the flour mixture and stir with a rubber spatula until just incorporated. ![]() Whisk together the flour, baking powder, baking soda, sugar and salt in a large bowl until the ingredients are well blended. Line an unrimmed baking sheet with parchment paper. 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.Ĩ tablespoons butter, melted, plus 2 tablespoons butterĪdjust an oven rack to the middle position and pre-heat the oven to 475 degrees. 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. 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. 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. ![]()
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