Breaking away from commercial biscuit mixes is not that difficult to do. Yummy biscuits made from scratch require only an extra ingredient or two. The taste (and the cost) are well worth it!
I finally found a great scratch biscuit recipe. I think you will really like it. These biscuits are light and tasty. Best of all? You can make them as a drop biscuit, eliminating the rolling and cutting steps. Drop biscuits are formed by “dropping” spoonfuls of dough onto your cookie sheet and then baking.
For this recipe, I like to form tiny little biscuits, using a scant tablespoon of batter per biscuit. You can overfill the tablespoon, but don’t go too crazy with the portions. The small size is one of the things that makes these biscuits so charming.
(For those of you who are as old as I am and know what I am talking about, sing about them to the tune of “Tiny Bubbles” by Don Ho, as you prep and mix. The biscuits will be ready to go into the oven before you finish the song!)
These mouthwatering little bites are great with dinner. Leftovers make the perfect lunch box addition or little snack. The recipe makes about 24 little biscuits. You can easily halve the recipe for a smaller family.
Serve with butter, apple butter, jam, preserves or under gravy.
Onto the recipe!
INGREDIENTS:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 teaspoon butter, melted
DIRECTIONS:
Preheat your oven to 450 degrees F.
In a bowl, combine the flour, baking powder and salt.
In a separate bowl, combine the buttermilk and butter.
Stir the wet ingredients into the dry ingredients just until a soft dough is formed.
Drop by rounded tablespoonfuls onto a greased baking or cookie sheet.
Bake at 450 degrees F for 10-12 minutes or until golden brown.
Enjoy!
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