Having grown up in the South, I know a good biscuit when I see one. One of my favorite food memories as a child was going to my great-grandmother’s house for lunch on Sunday. We called my great-grandmother “Muh,” which stuck when one of her kids was learning to talk and trying to say “Mother”. Muh usually served up steak and rice ‘n’ gravy with green beans from her garden and biscuits or cornbread (or both!) on the side. I remember she used to keep the biscuits warming in the electric skillet in the kitchen so when you wanted seconds (always), your biscuit would still be nice and hot!! That was some good cookin’!!!!
My biscuit craving is still present, and I love the Buttermilk Biscuit recipe from Joy of Cooking — it reminds me of my Muh’s recipe. She used to say that they tasted so good because they were made with LOVE. I always loved it when she said that. Brings a smile to my face just thinking about it. 🙂
Though it is tempting to take a short cut & use Bisquick and the like, these Homemade Buttermilk Drop Biscuits aren’t that much more effort. And like Muh said, you can taste the love in them. Here’s what you need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons cold, unsalted sweet cream butter
- 1 cup buttermilk
How to Make:
- Preheat the oven to 450 degrees F and grab a large ungreased cookie sheet.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut the butter into the dry ingredients using a pastry blender until the mixture resembles coarse breadcrumbs.
- Pour in the buttermilk.
- Mix with a wooden spoon until most of the dry ingredients have become moistened. You want the batter to be moist and sticky, but not too smooth.
- Using a teaspoon, scoop up a heaping spoon full and use a second spoon to scrape the batter onto the cookie sheet.
- Place the drop biscuits about 1 1/2 inches apart.
- Bake for about 12 minutes, until the biscuit bottoms are a golden-brown.