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Best Drop Biscuits |
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Jim Hogan - Oct 05,2014
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| | | Of the countless styles of biscuit out there, my favorite is the simple but often forgotten drop biscuit. This rustic biscuit offers a unique duality of textures: a crisp and craggy golden-brown exterior full of hills and valleys and a tender, fluffy interior. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes. -- Sandra Wu
INGREDIENTS | 2 cups unbleached all-purpose flour | | 2 teaspoons baking powder | | 1/2 teaspoon baking soda | | 1 teaspoon sugar | | 3/4 teaspoon table salt | | 1 cup cold buttermilk | | 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits | | | DIRECTIONS | Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo above). | | Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 21/4 inches in diameter and 11/4 inches high). Repeat with remaining batter, spacing biscuits about 11/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes. | | Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving. | | Black Pepper and Bacon Biscuits: Cut 6 strips bacon in half lengthwise and then crosswise into 1/4-inch pieces; fry in 10-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate and cool to room temperature. Follow recipe for Best Drop Biscuits, adding crisp bacon and 1 teaspoon coarsely ground black pepper to flour mixture in step 1. | | Cheddar and Scallion Biscuits: Follow recipe for Best Drop Biscuits, adding 1/2 cup (2 ounces) shredded cheddar cheese and 1/4 cup thinly sliced scallions to flour mixture in step 1. | | Rosemary and Parmesan Biscuits: Follow recipe for Best Drop Biscuits, adding 3/4 cup (11/2 ounces) grated Parmesan cheese and 1/2 teaspoon finely minced fresh rosemary leaves to flour mixture in step 1. | |
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