Recipe: Quick Biscuits
- 2 cups unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 3/4 tsp table salt
- 1 cup cold buttermilk
- 10 Tbs unsalted butter divided, 8-melted and cooled slightly, plus 2 Tbs melted
Preheat the oven to 425 degrees and adjust an oven rack to middle position.
In a large bowl combine the flour, baking powder, baking soda, sugar, and salt and whisk until incorporated well.
In a small bowl combine the cold buttermilk and 8 tablespoons of melted butter that has been slightly cooled and stir together until butter forms small clumps it will look curdled but that is exactly what you want to happen. Now add the clumpy buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
To measure the amount of batter use a greased 1/4-cup dry measure cup and scoop a level amount of batter and drop onto a parchment-lined rimmed baking sheet. It is really important to re-grease the measuring cup before refilling the cup as the batter will stick and space the biscuits about 1 1/2 inches apart.
Bake until tops are golden brown and crisp, 12 to 14 minutes. Rotate 180 degrees halfway through baking. Once the biscuits are golden brown remove from them from the oven and brush biscuit tops with remaining 2 tablespoons melted butter.
Transfer to wire rack and let cool 5 minutes before serving.
Makes 9-12 biscuits
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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