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REC: Best Drop Biscuits--not low in Chol, but very good and almost foolproof...
Joined: Dec 16, 2005
Posted to Thread #14674 at 7:35 pm on May 4, 2009
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.
"Cook's Illustrated, November 1, 2007"
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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:
- 14674. Feel free to come take away my food-enthusiast card, 'cause I cannot even make decent biscuits. - ErininNY - 6:00pm on 05/04/09 (8)
- I can't, either. I should sell mine to the NHL for hockey pucks. [NT] - Amanda_Pennsylvania - 6:11pm on 05/04/09
- REC: Best Drop Biscuits--not low in Chol, but very good and almost foolproof... - charlie - 7:35pm on 05/04/09
- Will have to try this one; it looks way more promising than my minimalist recipe... [NT] - ErininNY - 8:41pm on 05/04/09
- I'm in good company, then. :) [NT] - ErininNY - 8:40pm on 05/04/09
- These are my favorites for butter & jelly or honey (I like southern style with gravy) - Melissa Dallas - 8:38pm on 05/04/09
- Me three. I couldn't make a decent cookie to save my life. [NT] - EvaN - 9:05pm on 05/04/09
- I don't think you can even put "low cholesterol" and "decent biscuit" in the same sentence! [NT] - cheezz - 1:55am on 05/05/09
- Amen...and to that I note Shirley Corriher's "Touch of Grace" biscuits. [NT] - MarilynFL - 2:18am on 05/05/09