When the warm butter meets the cold buttermilk, it will begin to form clumps--little droplets of fat throughout the liquid--a sign of success. The pockets ensure even distribution of fat throughout the batter, creating a lighter biscuit with less butter.
3.6 ounces white whole-wheat flour (about 3/4 cup)
2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter
1 1/4 cups very cold fat-free buttermilk
1 tablespoon canola oil
How to Make It
Preheat oven to 450°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk to combine.
Place butter in a microwave-safe bowl. Microwave at HIGH for 1 minute or until completely melted. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.
Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)
Drop batter in mounds of 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 450° for 11 minutes or until golden. Cool 3 minutes; serve warm.
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I cut this recipe out of Cooking Light Magazine when it first appeared in May 2013, but did not get to try it until our Christmas turkey lunch of this year, 2015. I was so impressed that, from now on, this will be my go-to recipe for biscuits. Like a previous reviewer, I used regular whole-wheat flour as I already had that and did not want to buy white whole-wheat flour as well. Other than that, I followed the recipe exactly. I did not add more sugar like some other reviewers, as we don't like our biscuits too sweet. I did however bake them in a muffin-cup pan greased with baking spray, and they rose beautifully. I did bake them for a few minutes longer, so that the outside was wonderfully crunchy but the inside was deliciously fluffy and tender. The level of sweetness was just right. The best drop biscuits ever!
My husband has a long standing history with biscuits (although he's never made them for me), and gave them a little lower rating because they were a little more dense than he'd wanted, but for a drop biscuit I know they will be a little more so so I wasn't worried as much. They are easy and a nice addition to a flavorful salad or soup when you don't want to overpower the flavors with the bread.
I made these as a quick bread side to go along with dinner a couple nights ago. After reading the reviews, I was a little nervous because of the one reviewer who said these were the most awful biscuits she'd ever made, but since most other reviewers liked them, I decided to give them a try. I made the recipe exactly but for increasing the sugar to 2 teaspoons since some reviewers said they weren't quite sweet enough. I liked the addition of the white wheat flour to add a texture and healthier element. I also combined 1 TBP + 3/4 tsp of white vinegar and fat free milk to made the buttermilk. The recipe also says that the butter should form small clumps when you mix it with the milk, but mine did not and so I thought something went wrong. However, on the top description, it refers to the clumps as little droplets of fat which is a lot more accurate than clumps, which do not happen. These biscuits turned out great! Light texture, nutty flavor, and quick to make! Plan to make again!