ATK's Drop Biscuits with buttermilk

NOTES:

Half-recipe amounts are in parentheses.

Makes 11 biscuits (5-6 biscuits)

Original recipe calls for 2 Tbl melted butter to top the biscuits, but 1 Tbl or even no extra butter is plenty!

Very easy to make, very high satisfaction rate

Savory version: Add 1C (1/2C for half recipe), replace 2/3 of salt with garlic salt, and add a teaspoon more of fluid (butter or buttermilk. Leave out the sugar.

Here's a recipe for savory buttermilk biscuits, with cheese and herbs.


INGREDIENTS:

2 cups (1 cup) unbleached all-purpose flour (10 ounces; 5 oz for half-recipe)
2 tsp (1 tsp) baking powder
1/2 tsp (1/4 tsp) baking soda
1 tsp (1/2 tsp) sugar
3/4 tsp (3/8 tsp) table salt
1 cup (1/2 cup) buttermilk (cold)
9 Tbl unsalted butter (1 stick plus 1 Tbl) (4 Tbl or 1/2 stick for half-recipe)


PREPARATION:

1. Melt 1 stick (or 1/2 stick) of butter, then cool it in fridge for up to 5 min.

2. Adjust oven rack to middle position and heat oven to 475 degrees. Prepare one or two rimmed baking sheets with parchment paper.

3. In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt together. Set aside.

4. In a medium bowl, combine buttermilk and the melted butter, stirring until butter forms small clumps.

5. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.

6. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto 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.

7. Bake until tops are golden brown and crisp, 12 to 14 minutes. While these are baking, melt 1 Tbl of butter if you are going to glaze the biscuits. They are plenty buttery without it.

8. Remove biscuits from oven and brush biscuit tops with melted butter. Transfer to wire rack and let cool 5 minutes before serving.