Easy buttermilk drop biscuits from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • buttermilk
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

  • Zosia on March 04, 2014

    I've often been witness to my melted butter clumping when added too warm to milk that was much cooler (much to my chagrin) but it's this very clumping that apparently makes this recipe work! These were a breeze to put together and family loved both flavour and texture.

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