Drop Biscuits ATK

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Makes 12 Biscuits
• TIME 50 minutes
• Why This Recipe Works
• Best Drop Biscuits
• Gather Your Ingredients
• 2 cups unbleached all-purpose flour (10 ounces/283 grams)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• ¾ teaspoon table salt
• 1 cup buttermilk (cold)
• Before You Begin
• *

Instructions

1. We wanted a drop biscuit recipe that would offer a no-nonsense alternative to traditional rolled biscuits, with the same tenderness and buttery flavor.
2. Replacing milk with buttermilk intensified the flavor and improved the texture of our biscuit recipe.
3. Allowing melted butter to clump in the buttermilk added height, since the water in the butter expanded and evaporated in the oven.
4. 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
5. If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead.
6. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes.
7. A 1/4-cup (#16)
8. portion scoop can be used to portion the batter.
9. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
10. Adjust oven rack to middle position and heat oven to 475 degrees.
11. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
12. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).
13. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
14. 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).
15. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
16. Bake until tops are golden brown and crisp, 12 to 14 minutes.
17. Brush biscuit tops with remaining 2 tablespoons melted butter.
18. Transfer to wire rack and let cool 5 minutes before serving.