Small Batch Easy Buttermilk Biscuits
This is my spin on America's Test Kitchen's famous drop biscuit recipe, but I use a little more sugar, and salted butter. I also make these as vegan biscuits using soy milk & lemon juice and Miyoko's vegan butter.
Servings 4 biscuits
Cost 5
Equipment
- Cast Iron Skillet or Loaf Pan
Ingredients
- 1 cup unbleached all-purpose flour (140 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon sugar
- ⅜ teaspoon salt
- ½ cup very cold buttermilk
- 4 tablespoons salted butter melted and cooled
Instructions
- Make sure your oven rack is set in the middle, then preheat oven to 475F. Have ready a parchment lined baking sheet, a toaster oven tray or a small cast iron skillet.
- In a mixing bowl, stir together the flour, baking powder, baking soda, sugar and salt.
- Add the cooled melted butter to the ice cold buttermilk, then pour it over the dry mixture, stirring with a heavy duty rubber scraper until batter is lumpy and pulls away from the bowl.
- Drop four equal size balls of dough onto the pan or skillet.
- Bake until golden brown and cooked through -- about 15 minutes or until tops are golden brown. Brush tops with some extra melted butter. The timing may vary slightly from oven to oven.
Notes
For the skillet, try a Lodge 10.5 inch cast iron.
