Biscuits

It occurs to me that I've told you about making biscuits on Saturday mornings, but I haven't directed you to the recipe I use.

"But Abbie," you say, "I already have a recipe for biscuits! Everybody has a recipe for biscuits. Why would you even think about posting a recipe?"

I would think about posting a recipe because this is, quite simply, the best biscuit recipe out there. You don't cut the butter into the flour, so they don't ever really have the opportunity to get tough like biscuits often do. They come together really quickly- if I start making them at 10, I am spreading butter and jam on them at 10:30.

Try them sometime. I find they go especially well with a cup of coffee and a good novel.

Best Drop Biscuits

Adapted from Serious Eats and Cook's Illustrated

Ingredients

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 1/2 tablespoons sugar (the original recipe calls for 1 teaspoon, but my roommates and I prefer sweet biscuits. 2 1/2 tablespoons makes them sweet without being sickeningly so.)

3/4 teaspoon salt

1 cup cold buttermilk (I usually just add some lemon juice or vinegar to regular milk)

8 tablespoons unsalted butter, melted and cooled slightly.

1. Heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar and salt in a large bowl. Combine buttermilk and melted butter in a 2-cup glass measuring cup, stirring until butter forms small clumps.

2. Add buttermilk mixture to dry ingredients and stir with a fork until incorporated and batter pulls away from sides of bowl.

3. Using two large tablespoons, scoop biscuits of your desired size onto parchment-lined rimmed baking sheet. (Note: they will expand while cooking; space biscuits about 1 1/2 inches apart). Bake until tops are golden brown and crisp, 12 to 14 minutes for medium-sized biscuits.

4. Transfer to a wire rack. Let cool for five minutes before serving.