Fluffy Buttermilk Drop Biscuits by TRobinson

Source: Cooking Light


5.6 ounces unbleached all-purpose flour (about 1 1/4 cups) 3.6 ounces white whole-wheat flour (about 3/4 cup) 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 fat-free buttermilk 1 tablespoon canola oil


1. Preheat oven to 450.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk to combine.
3. Place butter in a microwave-safe bowl. Microwave at HIGH for 1 minute 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 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 450 for 11 minutes or until golden. Cool 3 minutes; serve warm.

Servings: 12

Nutrition Information (per serving):
Calories 133
Fat 5.4 g
Saturated Fat 2.6 g
Cholesterol 10 mg
Sodium 305 mg
Carbohydrates 18.3
Fiber 1.3 g
Protein 3.5 g