Franne’s Best Drop Biscuits

One of the many amazing things about having a ridiculous number of sisters is they get to vet a lot of recipes before I venture into exploring them in my kitchen.  The sister cooks in my family come in a wide range…gluten free, total carnivores, recipe creators, recipe followers, cookie makers, salad eaters, butter junkies–they all have a place in my recipe box. Today though we shall venture into Fran Land. My sister Fran is a practical lady…that is just her M.O. Her cooking for her family of six is simple and down to earth, but that doesn’t mean it is boring or bland by any means!  She introduced me to The New Best Recipe, from the cooks of America’s Test Kitchen…best cookbook ever, especially if you have an undercurrent of science nerd in your heart, it really gives you the chemistry and reasons why their recipes are well, the best! Hmm what else has this Queen of Practicality taught me in the kitchen? That no kitchen is complete without a Dutch oven, how to make the worlds best chocolate chip cookies (from The New Best Recipe),  pickled beets are easy, and oh! get your deli ham shaved, it is the only way to go!

Anywho, I learned of this recipe from my sister Bonnie, who heard about it from Fran…and it is now a mainstay in our dinner rotation.  Brad requested them last night to go along with Jess’s Stoup, and 20 minutes later, OIULA! Biscuits for our stoup! A note on the stoup, I used farro as my grain and it was delicious…it has a nice chewy consistency that worked well with all the chunky veggies.  I also added a jalapeno for a little kick!

DSC02664
Franne’s biscuits are great because once you get used to stocking powdered buttermilk in your fridge, you can make them anytime.  The original recipe (from you guessed it, The New Best Recipe) calls for liquid buttermilk, but buttermilk is one of those things that you have to buy too much of, even though you only want a cup.

Gather your ingredients:

DSC02669

Preheat oven to 475. Whisk together flour, baking powder, baking soda, sugar and salt. Melt butter and allow to cool for five minutes. Meanwhile make your buttermilk (the box says to use water, but we use milk instead).

DSC02672

Put buttermilk in medium sized bowl, add melted butter and stir until the mixture forms into small clumps (the clumps kind of  look like cooked quinoa grains).  This is what makes these biscuits easier than traditional buttermilk biscuits…you don’t have to cut the butter into the dry ingredient and no kneading!

DSC02674 DSC02677

Add buttermilk/butter mixture to dry ingredients. Stir with rubber spatula until just combined.

DSC02678 DSC02679

Using a greased 1/4 measuring cup, scoop batter and place on parchment lined baking sheet. The original recipe says I should get 12 biscuits, but I only ever get 11 max, usually only 10.

DSC02680DSC02685

Bake about 12-14 minutes, until tops are brown and crisp.

Optional decadence…brush biscuits with melted butter. Don’t be afraid of butter…it is part of a moderate lifestyle! One more piece of advice..these stay great in the fridge overnight and really elevate the concept of “eggs on a biscuit”. Enjoy!

DSC02692

Best Drop Biscuits

Makes 10-12 biscuits

  • 2 c. unbleached all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1 cup buttermilk, cold (either liquid or prepped with 4 Tbsp powdered buttermilk + 1 c. milk)
  • 8 Tbsp unsalted butter, melted and cooled for 5 minutes
  1. Preheat oven to 475. Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl.
  2. Melt butter. Meanwhile, make buttermilk–combine powdered buttermilk with milk in a medium size bowl, whisk briefly to ensure there are no clumps. Add slightly cooled butter to buttermilk, stirring with fork until clumps appear.
  3. Add buttermilk/butter mixture to dry ingredients. Using a rubber spatula mix until just incorporated.
  4. Using a greased 1/4 cup measuring cup, scoop batter onto parchment lined cookie sheet, spacing biscuits about 1 inch apart (they do not spread much during baking). Bake 12-14 minutes until tops are browned and crisp.
  5. Brush biscuits with 2 Tbsp melted butter (optional)
  6. Leftover biscuits can be stored in a ziplock bag in the fridge.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s