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Buttermilk Drop Biscuits

Prep time 20 mins
Bake time 15 mins
Yield Makes 15 biscuits
Use a 1/4 cup ice-cream scoop or lightly greased 1/4 cup dry measuring cup to drop evenly sized biscuits.

Ingredients

  • 3 1/2 cups self-rising soft-wheat flour
  • 2 1/4 teaspoons baking powder
  • 2 1/4 teaspoons sugar
  • 1/4 cup shortening
  • 1/4 cup butter, chilled and cut into pieces
  • 1 1/2 cups buttermilk*
  • 1 tablespoon butter, melted

How to Make It

  1. Preheat oven to 500°. Combine first 3 ingredients in a large bowl until well blended. Cut in shortening and butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

  2. Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Brush lightly with melted butter.

  3. Bake at 500° for 12 to 15 minutes or until golden.

  4. *Nonfat buttermilk may be substituted.

  5. Note: For testing purposes only, we used White Lily Self-Rising Flour.

  6. Cheese-Chive Drop Biscuits: Stir 3/4 cup (3 oz.) shredded Cheddar cheese and 1/4 cup chopped fresh chives into crumbly flour mixture just before adding buttermilk. Increase buttermilk to 1 3/4 cups. Proceed with recipe as directed.