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Fluffy Buttermilk Drop Biscuits by

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

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