Fluffy Buttermilk Drop Biscuits

Ingredients

3 cups (15 ounces) all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter, cut into 1⁄4-inch cubes and chilled, plus 2 tablespoons melted and warm
1-1⁄2 cups buttermilk, chilled

Instructions

Adjust oven rack to middle position and heat oven to 500 degrees. Spread 1 cup flour in rimmed baking sheet and set aside. Spray 9-inch round cake pan with vegetable oil spray.
Pulse remaining 2 cups flour, sugar, baking powder, baking soda, and salt in food processor until combined, about 6 pulses. Scatter chilled butter evenly over dry ingredients and pulse until mixture resembles pebbly, coarse cornmeal, 8 to 10 pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).
Using greased 1⁄4-cup dry measure and working quickly, scoop level amount of batter and drop into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining batter, forming 12 evenly sized mounds. Dust top of each piece of dough with flour from baking sheet. With floured hands, gently pick up each piece of dough, coat with flour, and gently shape into rough ball; shake off excess flour and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with warm melted butter, taking care not to flatten them.
Transfer pan to oven and bake biscuits for 5 minutes, then reduce oven temperature to 450 degrees and continue to bake until biscuits are deep golden brown, about 15 minutes longer. Let cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right side up and break apart. Let cool for 5 minutes longer and serve.

Fluffy Buttermilk Drop Biscuits

Ingredients

Instructions

Tags

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