Drop Biscuits

100 Recipes by America's Test Kitchen (#32 p111)

The original recipe calls for 12-14 min at 475°. That's nice and fast, but I find it leaves the peaks charred and the valleys blond. Some internet recipes for chedday bay biscuits do 400° for 18-20 minutes. Maybe try that or something in between for more even browning.


	Oven to 475°, middle rack. Parchment in rimmed baking sheet.

				Whisk in large bowl.
	10	oz	flour
	1	t	sugar
	3/4	t	salt
	2	t	baking powder
	1/2	t	baking soda

				Mix in small bowl, until butter forms small clumps.
	1	c	buttermilk, chilled
	8	T	unsalted butter, melted and still warm

	Stir buttermilk into flour until just incorporated and dough pulls away from bowl. Scoop out with greased 1/4-cup measure, 12 biscuits.

	(Rotate at 6 min.) Bake until golden brown and crisp, 12-14 min.

				Brush with butter. Transfer to wire rack, cool slightly. Serve warm.
	3	T	butter, melted
Variation: Cheddar Drop Biscuits
				Whisk into flour mixture.
	1/4	t	dry mustard
	1/8	t	cayenne

				Stir into flour, breaking up clumps, until coated.
	3 1/2	oz	cheddar, shredded	Stir into flour, breaking up clumps, until coated.
Variation: Tarragon-Gruyère Drop Biscuits
				Stir into flour, breaking up clumps, until coated.
	1	c	shredded Gruyère
	1	T	minced tarragon
Variation: Basil-Parmesan Drop Biscuits
				Stir into flour, breaking up clumps, until coated.
	1	c	grated Parmesan
	2	T	chopped basil
Variation: Cheddar Bay Biscuits
				Whisk into flour mixture.
	1/4	t	dry mustard
	1/8	t	cayenne
	1/2	t	garlic powder

				Stir into flour, breaking up clumps, until coated.
	3 1/2	oz	cheddar, shredded	Stir into flour, breaking up clumps, until coated.

				Mix with melted butter for brushing.
	1	T	minced parsley	Mix with melted butter for brushing.
This variation is based on various internet recipes, and is not from America's Test Kitchen. You may want to increase to 1 t of garlic powder. You may also try mixing 1/2 t garlic powder with the brushing butter and parsley. Lastly, one recipe called for 1/2 t chicken bouillon granules to be mixed with the dry ingredients. Also, I don't understand why they're called cheddar bay biscuits if they don't have any Old Bay in them. Maybe try that instead of garlic powder?