This recipe is from America’s test kitchen. Ever since I’ve seen it, I really wanted to try it and I had no regrets. It is also the first time I tried to bake with buttermilk and I am really happy about the discovery. Buttermilk is also a lot lower in lactose than normal milk, for those who need to reduce lactose.
Drop biscuits
Preparation time: 20 min
Baking time: 12-14 min
Baking temperature: 240 C with ventilation
Servings: 12
Difficulty: easy-medium
Ingredients
- 240 g of buttermilk
- 100 g of butter
- 280 g of all purpose flour
- a handful of chopped kalamata olives
- freshly chopped rosemary
- 2 teaspoons of baking powder
- half a teaspoon of baking soda
- 1 teaspoon of sugar
- 4 grams of salt
Directions
- One important thing is to get the butter flaky in the buttermilk. To achieve that, melt the 100 g of butter. And while it is still warm, mix it in the 240 g of cold buttermilk. It will have this consistency.
- In the 280 g of flour add the 2 teaspoons of baking powder, half a teaspoon of baking soda, 1 teaspoon of sugar and 4 grams of salt.
- You can add at this point the olives and the rosemary.
- Mix in the buttermilk and butter.
- Scoop it in 12 parts on a tray with baking paper.
- Bake at high temperature 240 C for 12-14 min, flipping it half way and keeping an eye on it to get the golden color.
- They are so delicious!
A tip: if you do not eat them immediately, freeze them once they cool of and you can serve them fresh after you microwave them for 40 seconds at 800 watts.
