Wednesday, October 13, 2010

Carrie: ICBC Buttermilk

Ages ago, I started this entry, and then got too lazy. Now I'm finally going to finish it. Several weeks ago, the secret ingredient was buttermilk and I decided to make drop buttermilk biscuits for a Tuesday night dinner. I found this recipe via FoodGawker, and it's a Cooks Illustrated recipe adapted by Two Peas and Their Pod. The biscuits were easy to prepare and quite delicious, especially with a little honey on top.

Drop Buttermilk Biscuits (from Two Peas and Their Pod)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing biscuits

Preheat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Form small balls of dough and drop onto parchment-lined baking sheet. Bake until tops are golden brown and crisp, 12-14 minutes.

Brush biscuit tops with remaining 2 tablespoons of melted butter. Transfer to wire rack and let cool 5 minutes before serving.

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