Make these light, fluffy buttermilk biscuits in a jiffy—without rolling and cutting the dough.
In some parts of the country, buttermilk biscuits are a staple. Sometimes we just don’t have the time to roll and cut the dough. Here’s the answer—drop-style biscuits—in a really great biscuit.
Easiest Buttermilk Biscuits
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon sugar
1/2 teaspoons salt
1/4 pound (one stick) cold butter
1 cup plus one tablespoon buttermilk
Preheat the oven to 425 degrees. Oil a baking sheet.
1. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.)
2. Add the baking powder, baking soda, sugar, and salt and stir these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry knife or two kitchen knives to cut the butter into the flour mixture. Work the butter into the flour mixture until you have a coarse, grainy mixture. (See picture.)
3. Make a well in the middle of the flour and pour the buttermilk into the flour mixture. Stir until just moistened. The dough should be of a consistency like drop cookie dough or just a bit stiffer. If it is not moist enough, add another tablespoon of buttermilk.
4. Spoon the dough into twelve rounded mounds on the baking sheet leaving room for expansion.
5. Bake for 12 to 14 minutes or until the biscuits just begin to brown. Remove the biscuits from the baking sheet and place them on a wire rack to cool.
1. The hot oven gives the dough a burst of steam that helps make the biscuits light and airy.
2. The alkaline baking soda reacts with the acid buttermilk creating bubbles and a lighter texture. There is not enough baking soda to completely react with the buttermilk so the tangy taste of buttermilk still comes through.
3. The density in your flour mixture will affect the amount of liquid needed. If you spoon light flour into the measure, it should be about right for the liquid noted in the ingredients.
4. Make the biscuits of uniform size and shape so that they will bake uniformly. Protruding bits of dough can be pushed back in with a wet finger.