Easy buttermilk drop biscuits from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 12, 2020

    These are great biscuits - lightly crisp on the outside and moist and tender inside. They even had some flakiness which was great and which I hadn't expected given the easy mixing method. I was out of buttermilk and used one of the substitutes suggested on the Cook's Illustrated website (1/3 cup plain Greek yogurt whisked with 2/3 c water). Dough was a bit drier and stiffer than I'd expected - I ended up switching from a rubber spatula to my hands to finish incorporating the flour. Baked until centers were 195-200F and would do that again (or maybe even a bit higher) given how moist the biscuits were. Leftovers held over well - crisp exterior went away, but they were still tender/moist inside.

  • sturlington on March 26, 2013

    A quicker biscuit, easy to make.

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