Little Bread Dude, fresh off the success of his honey buttermilk oat bread, asked if he could help cook again today. I had planned on making the Outlander Kitchen’s raisin muffins, but decided they would take too long for LBD’s attention span (also it was getting close to bedtime). I picked the buttermilk drop biscuits instead, since the recipe says they’re “tender, southern-style biscuits ready in a flash.”
For this recipe, you will need:
1 cup cold buttermilk (or 1 cup cold milk and 1 tablespoon white vinegar)
2 teaspoons honey
1/2 cup (1 stick or 110g) butter, melted
2 cups all-purpose flour
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
Preheat the oven to 450 degrees F. In a medium bowl, mix together the buttermilk, honey and melted butter. Set aside.
In a large bowl, whisk together the flour, cornstarch, baking powder, salt and baking soda. Pour the wet ingredients into the dry ingredients and stir with a spatula until just mixed and the batter pulls away from the side of the bowl. My dough didn’t pull away, so I added more flour until it did.
Using a lightly greased 1/4 measuring cup, scoop out the dough and drop into a cast iron skillet. Carle-Sanders suggests three balls in the middle and nine balls around the outside, and this used up all of my dough. Perfect!
Bake for 15-18 minutes until golden brown. Remove from the oven and let cool for at least five minutes.
These were a success. Little Bread Dude even tried one. They are so light and fluffy and easy to pull together. I’ll definitely be making these again.