I lost my biscuit recipe the other day. You know how it goes, you dig through your cookbooks, go online, pick a selection of recipes that looks promising, triangulate ingredients and techniques, make adjustments, then test and sample and retest until you come up with a recipe that works for you. Then you lose the piece of paper you scribbled it all on.
So there I was on Valentine’s Day, all ready to make chicken pot pie with biscuits (one of Mr. Man’s favorites) but I was short one biscuit recipe. I cobbled together a replacement but it was an imperfect substitute. Good news? Mr. Man was still happy. More good news? I found my original recipe!
I like this one because it’s quick, easy, uses the kefir we always have, and the melted butter with cold milk trick results in a lot of well-distributed butter bits without all the hassle of cubing and cutting in.
I am hereby committing it to these pages for posterity, and for Valentine’s Days to come.
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Buttermilk Drop Biscuits
- 283g [2 C.] flour
- 9g [2 t.] baking powder
- 2.3g [½ t.] baking soda
- 5g [1 t.] sugar
- 3g [½ t.] salt
- 113g [½ C.] butter, melted
- 245g [1 C.] kefir or buttermilk
- Preheat oven to 475F.
- Whisk together flour, baking powder, baking soda, sugar and salt.
- Melt butter (I used the microwave for this), add kefir or buttermilk, whisk together.
- Pour butter mixture into dry mix and stir until just incorporated.*
- Scoop and drop large, rounded spoonfuls of dough onto a lined tray or on top of hot pot pie filling.
- Bake until just golden and cooked through, 12-14 minutes for biscuits alone, or 24 minutes on pot pie.**
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* It’s easy to overwork biscuit dough. Ask me how I know!
** I’m experimenting with dropping the temperature to 425–450F for the last ten minutes of the pot pie to keep the edges from scorching, but that’s still in the trial phase. And I might add a bit more salt and sugar. And baste the top with butter when done, but only if they aren’t on top of the already buttery pot pie. And this is how I roll in the kitchen.
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