Good morning and Happy Saturday!
Before I head off to the ranch to check progress on the fence installation, I thought I would post my new favorite biscuit recipe.
And yes, they were scooped and dropped, not rolled.
Sounds like a fire drill....
Buttermilk Drop Biscuits – adapted from Mel’s Kitchen Cafe
- 2 cups all-purpose flour (I used White Lily Flour)
- 2 tsp baking powder
- ½ tsp baking soda
- pinch salt
- 1 tsp sugar
- 1 cup buttermilk, chilled
- 8 tablespoons butter, melted and slightly cooled
Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.