BEST DROP BISCUITS Recipe

How to make it

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• Note: If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes. A 1/4-cup (#16) portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
• 1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).
• 2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
• 3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
• Variation: 1. add 3/4 cup grated Parmesan cheese (1 1/2 ounces) to batter or 2. 1/2 cup shredded cheddar cheese (2 ounces) and 1/4 cup thinly sliced scallions or 3. 1/2 teaspoon chopped fresh rosemary