May 14th was National Buttermilk Biscuit Day. So, this is a few days late, but, really, who is going to quibble about a few days delay. Besides, we make biscuits all year long...not just on a designated national food holiday.
I used this drop buttermilk biscuit as a comparison with a laminated drop biscuit in a Culinary Cam YouTube video. See that here...or there.
Ingredients makes approximately 9
- 2 cups flour
- 1 Tablespoon baking powder
- 1 Tablespoon organic granulated sugar
- 1/4 teaspoon salt
- 1 cup buttermilk (or whole milk if you don't have any buttermilk)
- 1/2 cup (1 stick) melted butter
- Also needed: baking sheet; silicone baking mat or parchment paper
In a large mixing bowl, stir together flour, baking powder, sugar, and salt. Stir in buttermilk and melted butter. Once everything is combined, let stand for 30 minutes.
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with a silicone mat or parchment paper.
Use a spoon to drop batter onto baking sheets. Place in oven and bake for 12 minutes. If you want them a little bit more browned, bake for an additional 1 to 2 minutes.
Remove from oven and let cool for a few minutes before serving. Serve hot.
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