RECIPE: Best Buttermilk Drop Biscuits

I bought some buttermilk to make Jack's birthday cake (a buttermilk spice cake with cream cheese frosting), and, in an effort to be frugal, I bought a half-gallon carton, because it cost less per ounce.  Needless to say, a half-gallon of buttermilk...is a LOT of buttermilk.  But it's fun to use in baking -- I bought skim buttermilk (health-conscious reasons, I suppose).

And so, I've been using it in a couple of recipes -- and this one that I found for Buttermilk Drop Biscuits is SCRUMPTIOUS.  Flaky, puffy little mounds just waiting for you to slice them in half and spread on some butter & jam...or even just a slice of cheese...

Best Buttermilk Drop Biscuits

Yields: 12 biscuits, if you’re careful about apportioning out the dough
Time to make: ~25 minutes

You need:

• 2 cups flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. sugar
• ¾ tsp. salt
• 1 stick + 2 tbsp. butter
• 1 cup buttermilk
• parchment paper

1. Preheat the oven to 475 degrees.
2. Melt the 1 stick butter and let cool about 5 minutes.
3. Whisk together the dry ingredients.
4. In a separate bowl, combine the melted butter and the buttermilk, and stir until clumps form.
5. Stir the liquid into the dry ingredients until just incorporated and the dough pulls away from the sides of the bowl.
6. Line a baking sheet with parchment paper.
7. Using a ¼ cup dry measure, scoop out and drop 12 balls of dough onto the baking sheet (this is easier if you spray the measuring cup with nonstick cooking spray).
8. Bake until the tops are golden brown, about 14 minutes.
9. Let cool on a wire rack.
10. Meanwhile, melt the remaining 2 tbsp. butter and brush the tops of the biscuits with the butter before serving.

Notes: This recipe is from the November-December 2007 issue of Cook’s Illustrated Magazine.