Buttermilk Drop Biscuits
The farther apart these buttermilk biscuits bake, the more crust they have. Put them closer together, and they will be soft and chewy.
Serves: 12 biscuits
- 2 cups unbleached flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup plus 2 tablespoons nonfat or low-fat buttermilk
- Place the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl, and stir to mix well. Add the oil and just enough of the buttermilk to make a thick batter, and stir just until the dry ingredients are moistened.
- Coat a large baking sheet with nonstick cooking spray, and drop heaping tablespoons of the batter onto the sheet. For crusty biscuits, space the biscuits 1 inch apart. For soft biscuits, space the biscuits so that they are barely touching.
- Bake at 375°F for 12 to 15 minutes, or just until the tops are lightly browned. Be careful not to overbake. Serve hot.
- Variations To make Whole Wheat-Buttermilk Drop Biscuits, substitute 3/4 cup of whole wheat pastry flour for 3/4 cup of the unbleached flour. To make Cornmeal-Buttermilk Drop Biscuits, substitute 1/2 cup of yellow or white cornmeal for 1/2 cup of the unbleached flour. To make Oatmeal-Buttermilk Drop Biscuits, substitute 1/2 cup of quick-cooking rolled oats or oat bran for 1/2 cup of the unbleached flour.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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