I’ve had a crazy week at work getting ready for next week, which is full of even more craziness . . . so something had to be sacrificed, and frankly I’d still rather cook (and eat!) than blog. I did make these fabulous buttermilk drop biscuits this week when we realized we were all out of bread, and thought they were too good not to share. Hope you enjoy the recipe, and I’ll see you after I get all caught up!
Peppered Buttermilk Drop Biscuits
Modified from Best of America’s Test Kitchen 2009
Makes 12 buiscuits
- 2 cups all-purpose flour (unbleached of course!)
- 1 tbsp fresh ground black pepper
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 1 tsp salt
- 1 cup cold buttermilk
- 8 tbsp unsalted butter, melted and then allowed to cool slightly
- 2 more tbsp melted butter for brushing
Preheat oven to 475 degrees with rack in the middle. Line baking sheet with parchment paper.
Combine first 6 ingredients in a bowl and stir together. In a separate bowl, combine butter and buttermilk, stirring to cool the butter down (butter should clump up). Combine the wet and dry ingredients and stir together until just combined. Dough should pull away from sides of the bowl. Do not over-mix! Scoop dough onto baking sheet using a greased 1/4 cup measuring spoon.
Bake for 12-14 minutes until the tops are browned. Immediately after taking them out of the oven, brush the tops with the remaining melted butter. Put on a cooling rack for 5 minutes before serving.
Note: Of course, these are the best immediately out of the oven. But they’re quite good reheated in the toaster oven or, if you don’t have a toaster oven, heat them for about 10 minutes in a 300-degree oven.
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Those biscuits look scrumptious!