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.