Southern Buttermilk Drop Biscuits
Biscuits are a delightful treat, whether you have them for breakfast, lunch, or a midnight snack. And these buttermilk biscuits are just fabulous – they literally melt in your mouth, delivering delicious, nutritious and healthy goodness. Your gentle touch, combined with our Skagit 1109 flour with its lovely hints of caramel, produces a light, delicate crumb that is simply irresistible.
BY: JERILYN BRUSSEAU
2¾ cups (394g) Organic Skagit 1109 flour, measured using the "dip and sweep" method (See Baker's Notes)
1 tablespoon (12g) baking powder
½ teaspoon (4g) baking soda
1 teaspoon (4g) sea salt
12 tablespoons (172g) cold unsalted butter
1¼ cups (302g) buttermilk
- Place the oven rack in the middle of the oven. Preheat the oven to 425°F.
- Butter the sides and the bottom of a 9" round cake pan; line the bottom with a cut-out parchment paper round.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Cut the chilled butter into small pieces and add to the bowl.
- Using your fingertips, quickly rub butter and dry ingredients together until the mixture resembles coarse meal.
- Stir in buttermilk, and mix lightly with a fork until just combined. The mixture should be slightly moist. Do not overmix.
- With a large ice cream scoop, form six heaping portions of biscuit dough. Distribute five portions equally around the pan and place one in the center.
- Bake until the biscuits are puffed and the tops are golden-brown and slightly crisp, 18-22 minutes.
- Cool in pan for 10-12 minutes, then place on a cloth-lined serving plate.
- Serve warm with unsalted butter and your favorite homemade jam.
To measure the flour using the "dip and sweep" method, lightly stir the flour, then dip the measuring cup into the flour and gently sweep off the excess with a metal spatula or the back of your hand.