Buttermilk Drop Biscuits Recipe
Ingredients:
1 cup (5 ounces) unbleached all-purpose flour
1 cup (4 ounces) plain cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/3-inch cubes
3/4 cup cold buttermilk, or 3/4 cup plus 2 tablespoons plain yogurt
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
2. Place the flours, baking powder, baking soda, sugar, and salt in a large bowl or the work bowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses.
3. If making by hand, use two knives, a pastry blender, or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses.
4. If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight 1-second pulses.
5. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to over mix. Using a sharp knife or dough cutter, divide the dough into quarters and then cut each quarter into thirds. Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet. (The baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)
6. Bake until the biscuit tops are light brown, 10 to 12 minutes. Serve immediately.
From Cook’s Illustrated Cookbook
Photographs available here.
