In a house that's over run by small children, when it comes to dinner, most times dinner needs to be quick. So I don't normally make buttermilk biscuits. Rolling and cutting out the biscuits can be hassle when you your taking care of children and getting dinner made. I normally just stick to a basic drop biscuit that I can mix together, drop it on a baking sheet and stick it in the oven. Which makes me a little sad inside because I LOVE buttermilk biscuits. So you can imagine how ecstatic I was when I saw a recipe for buttermilk drop biscuits. I guess I never thought to make drop biscuits with buttermilk. These biscuits were so soft and pillowy with all it's buttermilk goodness. While I will still make regular buttermilk biscuits from time to time these will definitely be making a regular appearance at our dinner table.
2 Cups Unbleached All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Sugar
3/4 tsp Salt
1 Cup Cold Buttermilk -See note
1/2 Cup Unsalted Butter, melted and slightly cooled
1 Tbsp butter or margarine, melted
Preheat oven to 475 degrees F. In a large bowl whisk together flour, baking powder, baking soda, sugar and salt. In a medium bowl, combine buttermilk and unsalted melted butter, stirring with a rubber spatula until the butter forms small clumps. Mixture will still be somewhat watery, but the butter should have formed quite a few lumps. Add buttermilk to the dry ingredients and stir with spatula until just combined and the dough pulls away from the sides of the bowl. Drop by large spoonfuls onto a baking sheet lined with parchment paper. Place on middle rack and bake for 12-14 minutes until tops are golden brown. Brush with remaining melted butter and let sit for a few minutes before serving.
*Note* If you don't have buttermilk on hand, place 1 Tbsp of white vinegar or lemon juice into a measuring cup and pour enough milk to equal 1 Cup. Let sit for 5 minutes.