It’s been said that it isn’t nice to play favorites. But we all do. Whether it’s a favorite clothing store (helloooo Michael Stars), favorite jewelry store (I’m looking at you Thomas Sabo), or a favorite baker/baking book author (Nick Malgieri is my hero), we all have that one thing that tickles our pointed little hearts with joy.
Or our tummies.
In my case, these biscuits have become my favorite. I’ve tried other recipes, sure, but these — these are perfect (to me) in every way. Crisp on the outside, fluffy (but not dry!) on the inside, with a nice tang from the buttermilk……they were exceptional with the fried chicken I made on Friday night. And easy, too – preparing them “drop style” just simplifies the process that much more – especially when you’re multi-tasking to the extreme.
Buttermilk Drop Biscuits – adapted from Nick Malgieri
3 cups all-purpose flour
2 tbs. baking powder
1/2 tsp baking soda
1/2 tsp salt
14 tbs. unsalted butter, cold and cut into 12 pieces
1 3/4 cups buttermilk
Set a rack in the middle level of the oven and preheat to 425 degrees. Line 2 9″ round cake pans with parchment paper and set aside.
Combine the flour, baking powder, soda, and salt in the bowl of a food processor fitted with the metal blade and pulse several times to mix. Add the butter and pulse again repeatedly until no visible pieces of butter remain and the mixture is still cool and powdery, but not pasty. Invert to a mixing bowl and carefully remove the blade. Add the buttermilk and use a rubber spatula to scrape upward from the bottom of the bowl and moisten the dough as evenly as possible. Using a large 2″ cookie scoop, drop the batter into the prepared pans, arranging the dough with 5 scoops around the outside and 1 in the middle. Place in the preheated oven and bake until golden brown, 15 to 20 minutes. Remove from the oven and serve with butter, honey, or jam.