Fluffy Drop Biscuits

• servings: 12 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

2 cups all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

2 tsp sugar

1 tsp salt

8 tbsp unsalted butter

1 cup buttermilk (plus more for brushing the tops of biscuits)

Flaky sea salt (optional)

Directions

Whisk flour, baking powder, baking soda, sugar, and salt together in a large bowl and set aside.

Melt butter in either a small saucepan and remove from the heat. Place one cup of cold buttermilk into the freezer and set a timer for 15 minutes.

After 15 minutes, pour the cooled butter into the cold buttermilk and stir with a fork. The butter will clump up into small solid pieces. Perfect.

Make a well in the center of the mixture and add the cold buttermilk and butter mixture. Use a sturdy wooden spoon to bring the wet and dry together until you have a fairly uniform dough with no obvious dry flour.

Using your choice of scooping utensil (a four tablespoon ice cream/cookie scoop, a 1/4 cup measuring cup, or two large spoons) portion biscuit dough onto a parchment paper lined large sheet pan. (see recipe post above for more information on scooping)

Place the sheet pan of biscuits in the freezer while you preheat the oven to 450°F. When the oven is fully heated, remove biscuits from the freezer and brush the tops lightly with more buttermilk.

Bake in 450°F oven for 15 to 18 minutes, or until golden brown. If desired, brush with more melted butter and sprinkle with flaky sea salt.

Notes

Cheddar Bay Biscuits - add shredded cheddar cheese and ½ teaspoon of garlic powder to the dry ingredients. After baking, brush with melted butter mixed with a little more garlic powder and parsley mixed in.

Nutrition

• Calories: 158 kcal
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2.4 g
• Trans Fat: 0.3 g
• Cholesterol: 22 mg
• Sodium: 345 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 3 g