* Exported from MasterCook *
Biscuits, Fluffy Buttermilk Drop
Recipe By :
Serving Size : 12 Preparation Time :0:07
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 5/8 ounces unbleached all-purpose flour -- (about 1 1/4C)
3 5/8 ounces white whole wheat flour -- (about 3/4C)
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 fatfree buttermilk
1 tablespoon canola oil
NOTE: When the melted butter meets the cold buttermilk (in step 3),
it will begin to form clumps - little droplets of fat throughout the
liquid - a sign of success. The pockets ensure even distribution of
fat throught the batter, creating a lighter biscuit with less butter.
1. Preheat oven to 450F.
2. Weigh or lightly spoon flours into dry measuring cups; level with
a knife, salt and baking soda in a lg bowl, stirring with a whisk to combine.
3. Place butter in a microwave-safe bowl, Microwave at HIGH for 1
min or until completely melted. Add cold buttermilk, stirring until
butter forms small clumps. Add oil, stirring to combine.
4. 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.)
5. Drop batter in mounds of heaping Tbsp onto a baking sheet lined
with parchment paper. Bake at 450F for 11 min or until golden. Cool
3 min; serve warm.
Serves 12
Serving Size 1 biscuit
Source:
"Tastes of Italia, Nov/Dec 2013"
Start to Finish Time:
"0:21"
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Per Serving (excluding unknown items): 133 Calories; 5g Fat (36.5%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
11mg Cholesterol; 242mg Sodium. Exchanges: 1 Grain(Starch); 0
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2014 - 0922