Tuesday, March 1, 2016

Easy Buttermilk Drop Biscuits

Buttermilk is not an ingredient that we keep in the refrigerator. It's a "buy it when you need it" ingredient. Biscuits are not something we ever plan. They're a last minute idea. Which means we never have buttermilk on hand to spontaneously make biscuits. I know there are non-buttermilk biscuits, but...
Thanks to SP's Gingerbread birthday cake, we have buttermilk on hand. My mom bought a quart of buttermilk. The cake used only half a cup. So lots of leftover buttermilk. I was thinking pancakes. He was thinking biscuits. So since it was his birthday weekend, we made Easy Buttermilk Drop Biscuits from The Science of Good Cooking (note for me for future: page 363).
Like the gingerbread, these biscuits are super easy. Combine melted butter & buttermilk, add to dry ingredients (flour, sugar, baking soda, baking powder, salt), drop onto parchment lined cookie sheet, bake.
 The recipe is supposed to make 12 biscuits. We got 9 plus a wee little one.
 12-14 minutes later, warm, browned, flaky biscuits.
 Split in half and spread on some butter, which melts instantly, and enjoy.
These are yummy. My favorite bits are, of course, the browned bits. I love picking off the browned bits.
Unlike the Bisquick biscuits I made when I lived on my own, these are not too doughy, not too dry, not bland, not gummy, and not dense. They are fluffy & flavorful & fast. Five minutes to prepare and 12-14 to bake. These would be good for breakfast/brunch, too, with jam.

Between the gingerbread & these biscuits we used 1.5 cups of the buttermilk. I think there might be buttermilk pancakes in the future!

Easy Buttermilk Drop Biscuits recipe here or here.

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