Wednesday, June 17, 2015

Cook's Illustrated Drop Biscuits

I get the Cook's Illustrated newsletter a while ago and these biscuits were in there.  I knew I was going to make them soon, and I did. They are so easy to make, taste great, and have a perfect texture. The whole family loved them and they were gone in no time.   Since they are drop biscuits, you mix everything together; you don't have to cut in the butter.  You also don't have to roll them out and cut them out. Love it!
Cook's Illustrated Drop Biscuits
from Cook's Illustrated

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

1.  Make sure oven rack to middle position and heat oven to 475°F. 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.

2.  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.

3.  Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

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