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Best Drop Biscuits, posted by Charlie
Joined: Dec 9, 2005
Posted to Thread #68 at 1:26 pm on Jul 17, 2010
Best Drop Biscuits
2 cups all-purpose flour -- unbleached (10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk -- cold
8 tablespoons unsalted butter -- melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
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 below).
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 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 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.
Source: "Cook's Illustrated, November 1, 2007"
Yield: "12 Biscuits"
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Per Serving (excluding unknown items): 154 Calories; 8g Fat (47.1% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 302mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : A greased 1/4-cup (#16) portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes. A 1/4-cup (#16) portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. The clumps of butter are similar to the small bits of cold butter in biscuits prepared according to the traditional method and help guarantee a light and fluffy interior.
Other messages in this thread:
- 68. Best Drop Biscuits, posted by Charlie - Pat-NoCal - 1:26pm on 07/17/10 (0)