“Mile-High” Drop Biscuits
Our all-time favorite biscuit. Tall, fluffy and tangy. The Holy Grail of biscuit making.
2 C flour, unbleached all-purpose
1 TBL baking powder (double acting)
1 TBL sugar
1 tsp salt
½ tsp baking soda
4 TBL cold unsalted butter, cut into
1 ½ C cold buttermilk, lowfat is best (we like sour milk—1 TBL cider vinegar per 1 C milk)
TO FORM AND FINISH BISCUITS:
1 C flour, unbleached, in medium bowl,
or distributed in rimmed baking sheet
2 TBL unsalted butter, melted
- Adjust oven rack to middle position. Preheat oven to 500ºF. Spray 9-inch round cake pan with nonstick cooking spray. Set aside. Generously spray inside and outside of ¼ C dry measuring cup with nonstick cooking spray. (Or use a standard ice-cream scoop). Sprinkle ¼-inch layer of flour on baking sheet for dusting biscuit dough.
- Dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until JUST incorporated (dough will be very, very wet and slightly lumpy).
- To Form and Bake Biscuits: Using the dry cup measure or ice-cream scoop, and working quickly, scoop ¼ C of dough; drop dough into flour on baking sheet or bowl. Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet.
- With floured hands, gently pick up piece of dough and finish coating with flour. Place in prepared cake pan. Repeat with remaining dough, arranging 9 biscuits around perimeter of cake pan and 3 in center.
- Brush or drizzle rounds with hot, melted butter, taking care not to flatten them.
- Bake 5 minutes at 500º. Then reduce oven temp. to 450º. Continue baking until biscuits are deep golden brown, about 15 min. longer.
- Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right side up and break apart. Cool 5 minutes longer and serve.