I’m back from my bike travels and it was a good trip. No disasters, no road rash, just calm country island roads. There wasn’t as much bike-riding as in our past rides, but it was leisurely and it was nice to be camping and enjoy time away from the computer. We went only on 2 of the Islands, Lopez and San Juan, which were very bike-friendly with lots of rolling hills and wide shoulders to ride on. All in all, I wasn’t too keen on the small bit of the San Juans that we saw, I much prefer the hippy/laid-back vibes of the Canadian Gulf Islands. Oh well, I got to try Hawaiian shaved ice for the first time and now I’ve got to find some of that icy magic here in Vancouver.
I’ve been dreaming about the perfect biscuit for a long time. My very first try was a disaster and the results ended up in the trash bin. I then tried this recipe which worked well for me…easy to whip up, vegan-friendly and tasty. And while my biscuit making chops were satisfied at the time, I decided to venture out and try a new kind of biscuit: the winsome drop biscuit. Oh. My. What took me so long?
This recipe comes via Yum Sugar who used a Cooks Illustrated recipe and it does not disappoint. These are even easier to make since they don’t require any fussy rolling or cutting. Just drop that slovenly blob of dough onto the cookie sheet and you are gravy (oh, gravy!). Enjoy.
feather-light drop biscuits
(Cooks Illustrated recipe)
2 c all-purpose flour
2 t baking powder
1/2 t baking soda
1 t sugar
3/4 t kosher salt
1 c cold buttermilk
8 T unsalted butter, melted and cooled slightly
1. Preheat oven to 475. In a large mixing bowl, whisk together the first 5 ingredients. Set aside.
2. In a smaller bowl, mix together the buttermilk and melted butter. Apparently it should look like this (scroll down to #4), but mine never got to that stage. No worries if you don’t get lumps, because my biscuits rocked and so will yours. Using a rubber spatula, add the wet ingredients to the dry, stirring until the mixture begins to pull away from the bowl. Don’t over mix!
3. Drop spoonfuls of dough onto a silpat (or parchment covered) cookie sheet, about 1.5 inches apart. Bake for 12-14 minutes or until tops are golden. Serve fresh from the oven. Lovely smeared with butter or jam.
This sounds scrumptious! And I have a hankering for tea and jam right now, so I may stop by the store for some buttermilk… hmm.
I may have just developed a craving for biscuits… I’m so easily influenced.
Oh wow! The biscuits, the biscuits!
update: it was OH SO good.
These will have to go on my to-try-list!
Glad you not only survived, but had a good time! I used to make biscuits all the time as a teenager…. I haven’t made them in AGES! I will have to try your “light” ones! Mine were usually pretty heavy.
This is EXACTLY what I’ve been looking for. Making these this week for sure – thanks!
Being a busy mom of 3 kids, I typically use an all-purpose pancake/biscuit mix because it is quicker. However, this recipe stopped me in my tracks! We WILL be doing this for the weekend, yummy thanks to you! Just have to make sure to get butter…
These llok great and I have all the ingrediemts to hand. Will have a go at these
They look so light and flaky!
Just give me a blob of these biscuits and I would be in Nirvana as well:D
If I had buttermilk on hand, I would totally make these for dinner today. They sound delicious and the image with the poached eggs looks so tantalizing!
Steph, glad you met your craving and enjoyed the biscuits 🙂
Brilynn, what are you waiting for?
Hag, this recipe is the bomb. Really!
Sylvie, give them a go…they are worth it and there’s very little effort involved.
Good luck, Adrienne, I hope you love them as much as I do!
Strange, let me know how it goes! This is just as easy as a mix and I’m sure it tastes way better too!
Patricia, they are indeed 🙂
Bellini, there’s some serious nirvana here!
Bijoux, you can easily make these with a mix of milk and lemon or vinegar to replace the buttermilk. Or use half yogurt and half milk and it should work out just fine.
Yes, these are perfect for breakfast. They look so tasty.
Oh my I’m going to have to pick up some buttermilk and make these asap! I love that you don’t have to roll them out. Glad you enjoyed your trip away. 🙂
Thanks for the tip! I shall do just that 🙂
These look delish.
those biscuits look perfect–why am i not surprised? 🙂 here’s another recipe of yours to be bookmarked and tested (soon) in my kitchen. glad you had a fun bike tour.
Alright, alright, I’ve been meaning to get around to trying this recipe, but this pretty much settles it! Tomorrow it is.
Thank you, thank you, thank you!!!! Box mix is now in the trash. These are Nirvana to the millionth! I’ve only eaten the top half of my first one too. Good gracious!!!!
oh dawn, they are!
thanks, eat me.
bijoux, let me know how they turn out.
furlinedteapcup, delish indeed!
dawna, good! i hope they work out for breakfast 🙂
glad you gave them a try, molly!
mmmm…i love biscuits! i like them with butter AND jam!
I love biscuits and cooks illustrated so I will have to try.
Debbie aka The Real World Martha(S)
I made these last night and used whole wheat pastry flour instead of the all purpose, and had to use a sub for the buttermilk as well (using skim milk), but they’re delicious. I actually passed the recipe on to a coworker today.
enjoy with butter + jam, cinderelly!
realworldmartha, enjoy! these are great 🙂
so glad you enjoyed them, mOOse!
I read this recipe last night, and made the bicuits for breakfast…..yumyum
These were heaven. I used 1/2 AP flour and 1/2 white whole wheat flour. I used yumsugar’s suggestion of using a greased 1/4 cup measure for portioning the biscuit dough. They emerged from the oven lovely, light and delicious. No more rolling and cutting!
This recipe is a cinch! I will never use Bisquick again! Good bye hockey pucks! I greased a 1/4 c. ice cream scoop to make things even easier (I just used the butter wrapper) sooo easy and the return was overwhelming pleas to make more.