If rolling and cutting biscuits is something that intimidates you, then this recipe is for you! The technique used in this biscuit gets you a beautiful biscuit without having to cut in butter plus roll and cut out the biscuits.
The trick is adding melted butter to cold buttermilk. This way you get nice little hunks of butter because the butter hardens into small pieces in the cold buttermilk. Genius huh? Plus the dough is soft enough to just scoop and drop on the baking sheet. No rolling and cutting here!
Now I have tried to use sour milk as a substitute for buttermilk often in recipes. Since doing this, I have discovered that the sour milk works ok, but the real deal is always best! I would recommend to use the real stuff in this recipe. I don’t think you will get as wonderful of a result with sour milk.
You could always easily add some herbs to the dough of this biscuit for a change. Next time I am going to try to mix in some cheese and brush the biscuits with garlic butter! Also want to try them with some cheese and chives!
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar
- ¾ tsp salt
- 1 cup buttermilk, chilled
- 8 Tbsp butter, melted and slightly cooled
- additional 2 Tbsp melted butter to brush on cooked biscuits, optional
- Heat oven to 475 degrees F.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In a 2-cup liquid measure, measure the buttermilk. Drizzle the 8 Tbsp butter into the buttermilk while stirring. The butter will turn into clumps in the cold buttermilk, this is what you want. This will give you the texture of a biscuit without having to cut the butter in.
- Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
- Take a ice cream scoop or ¼-cup measure cup, and spray with cooking spray. You will want to do this each time before scooping the dough. Scoop out mounds of the dough and drop them onto a baking sheet lined with parchment paper, spacing about 1 ½ inches apart.
- Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven and brush with additional 2 Tbsp melted butter. Serve warm. Makes 10-12 biscuits.
Recipe adapted from Mel’s Kitchen Cafe.