Buttermilk Drop Biscuits
Fluffy southern-style drop biscuits! Biscuits are a true staple in the Appalachian community for breakfast, lunch, or dinner. Serve as a main course with sausage gravy, cut them in half for a breakfast sandwich, or eat them as a side dish with jam and butter. You really can't go wrong with these pillowy biscuits!
Preheat the oven to <temperature>425<unit>°F</unit></temperature>
Melt <quantity>1½<unit>cups</unit></quantity> of butter and let it cool down
Add <quantity>5½<unit>cups</unit></quantity> of all-purpose flour and <quantity>1<unit>tbsp</unit></quantity> of salt to a bowl
Add <quantity>1<unit>tbsp</unit></quantity> of sugar and <quantity>1⅓<unit>tbsp</unit></quantity> of baking powder
Add <quantity>1¼<unit>tsp</unit></quantity> of baking soda and mix to incorporate the dry ingredients
Transfer the cooled butter to a tall container and add <quantity>3<unit>cups</unit></quantity> of cold buttermilk. Mix it
Make a well in the dry ingredients and pour the buttermilk mixture into it. Gently stir to combine, being careful not to over mix it
Use an ice cream scoop to make balls of about <quantity>4<unit>oz</unit></quantity>, and place them on a baking sheet lined with parchment paper
Bake the biscuits for 12-15m until golden brown and fully cooked. The buttermilk drop biscuits are ready
Enjoy! They’re delicious!
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