Buttermilk drop biscuits

Happy Father’s Day!

This morning, I was inspired by Cooking with a Wallflower’s wonderful sounding Strawberry-Peach Buttermilk Scones (which are now on the to-bake list) and decided to make fresh biscuits for our Dad’s Day breakfast.


Start by preheating the oven to 475 degrees, Fahrenheit.

Combine in a large bowl two cups of flour (regular or bread flour), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 1 teaspoon granulated sugar.

Melt 8 tablespoons of butter and pour into 1 cup of buttermilk (1 1/4 if using high-gluten flour). (A quick substitute for buttermilk is to add 1 tablespoon of lemon juice to 1 cup of water, then let sit 5 minutes.)

Then stir the liquid into the flour mixture with a wooden spoon only until just blended. This will produce a light, fluffy mixture.


Using a 2-inch ice cream scoop, scoop out the dough onto a lightly greased baking sheet. This should produce about 15 to 18 biscuits.


Slide the pan onto the middle shelf of the hot oven and bake for 7 minutes, then rotate 180 degrees and bake for another 5 to 6 minutes, until lightly golden on top. Serve warm with butter and jam. (We used a blueberry-cabernet jam from Bucks County, PA, a gift from my sister-in-law.)

And because this was Father’s Day, we also had, among other things, a box of chocolates made with Virginia malt whiskey, produced by the wonderful Gearhart’s Chocolates in Charlottesville.




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