Everyone loves soft flaky biscuits. Biscuits have always been my challenge and I think my family got sick of trying recipe after recipe until I found one that was a suitable replacement for expensive chemical filled refrigerator biscuits. Now they happily enjoy this treat. Don’t you love when the summer heat rolls out and it is the perfect time for baking?
What your need for Southern Buttermilk Drop Biscuits
- 2 cups flour
- 2 teaspoons baking powder.
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 4 tablespoons butter or shortening
- 1 ½ cup buttermilk or whey from making yogurt or cheese
- ½ teaspoon Apple Cider Vinegar
How to make Southern Buttermilk Drop Biscuits
Pre-heat oven to 450 degrees.
In a large bowl, combine dry ingredients. Using fingers cut in the butter or shortening until it looks like crumbs. Do so quickly so the butter does not melt. Add in the buttermilk and apple cider vinegar mixing quickly but leaving the lumps. Now drop onto an on greased cookie sheet. Bake until golden brown on top. About 15 to 20 min.
Want to never burn a biscuit bottom again?
One thing that annoys so many about biscuits is that the bottoms can burn before the tops even turn golden brown. Lucky for us there really is an easy solution. Two quick things you can do to never see a burnt bottom on a biscuit again. First, switch the cookie sheet for a glass pan like Pyrex. The glass heats more evenly and is less likely to burn unless you forget you are baking. Been there *Blush.* Second, trick is to remove from the pan as soon as they come out of the oven. At this point, the pan is still very hot and will lead to the biscuits still baking away long after you remove them from the oven. On a cookie sheet, the heat that is still cooking is focused on the bottom leading to well that burnt bottom no one wants to eat.