Biscuits-Buttermilk Drop

I found this at http://www.cookscountry.com/recipes/7817-buttermilk-drop-biscuits?j=12195&e=kkezir@yahoo.com&l=26_HTML&u=4244181&mid=7211371&jb=867&sk=1DD54A73036FFC2EC206744FA8479EE2&extcode=LN16A5QAA&sourcekey=CL16015AA&cds_response_key=&cds_tracking_code=&tag=atkntk-20&atc=ntkA

Buttermilk Drop Biscuits

From Cook's Country | April/May 2014

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WHY THIS RECIPE WORKS:

Unlike traditional biscuits, which call for cold fat to be carefully cut into flour before liquid is added, drop biscuits are simply stirred together, dropped onto the baking sheet, and baked. But too often they lack the texture produced when the bits of cold butter melt and create steam—thus a flaky biscuit. To get the best of both worlds, we discovered that when we stirred together hot melted butter and cold buttermilk before incorporating the dry ingredients, the butter clumped up, producing just the texture we were after. Voilà—light, fluffy, and easy stir-and-drop biscuits.

MAKES 12 BISCUITS

INGREDIENTS

• 2c (10 ounces) all-purpose flour
• 2t baking powder
• 1/2t baking soda
• 1t sugar
• 3/4t salt
• 1c buttermilk, chilled (1c milk and 1T vinegar or lemon juice, sit for 5-15min)
• 8T (1/2c) unsalted butter, melted, plus 2 tablespoons unsalted butter

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps.

   2. Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased 1/4-cup dry measuring cup, drop level scoops of batter 1 1/2 inches apart on prepared sheet. Bake until tops are golden brown, rotating sheet halfway through baking, 12 to 14 minutes.

   3. Melt remaining 2 tablespoons butter and brush on biscuit tops. Transfer biscuits to wire rack and let cool for 5 minutes before serving.