Buttermilk Drop Biscuits

Saw this recipe at Mels Kitchen Cafe and the reviews are so good I decided to make them as a side dish for dinner - we don't eat very many biscuits (not because we don't love biscuits, just try not to eat bread and rolls for dinner very often!) but we had Sunday Supper (unstuffed chicken cordon bleu, click here for that post) and these are a natural to serve with it (or anything! They're biscuits, can't go wrong serving biscuits!) along with roasted green beans - every once in a while ya just gotta go for it :).

These are very easy and quick to make - the only thing I changed is to sprinkle with "everything bagel seasoning" before baking. They are crispy on the outside, fluffy and moist inside, and the seasoning on top was so flavorful - mmmmm....

Now, I will say that when I asked Dave how he liked them his answer was "why can't anyone make biscuits like my mom?" which you'll be very proud of me to know that I was very calm and didn't throw the leftover biscuits at him LOL, I just rolled my eyes and walked away. These are really really good and everyone loved them!!

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 cup buttermilk, chilled (*see note)
• 8 tablespoons butter, melted and slightly cooled; plus more for brushing after the biscuits are baked. 

Directions:

1. Heat oven to 475. Line a rimmed baking sheet with parchment paper
2. In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture just until the ingredients are incorporated and themixtsure slightly pulls away from the edges of the bowl.
3. Using a greased 1/4-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1/1/2 inches apart. are until the tops are golden brown and crisp, 12 to 14 minutes Remove from the oven, brush with additional melted butter. Serve warm. 

*Note: if you don't have buttermilk you can very easily make it yourself - just add a tablespoon of white vinegar to one cup of milk. Let it stand for a few minutes before adding it to your recipe.

click here for original source

1.23.18: weekly planning
1.23.17: string art heart (and scottie dog)
1.23.16: Dave's Cosmos

Happy moment ~ warm towels right out of the dryer