I had some leftover buttermilk - though now I have no idea what it was for, maybe the pralines I made my mom - and we were going away for a few days so I went to search for a quick and easy buttermilk recipe. I love biscuits and love when I can make biscuits and don't have to roll out any dough!
These are super quick to put together as you just whisk the dry, whisk the wet, stir together and drop onto a cookie sheet. I went with all whole wheat flour and was a bit scared as to whether they'd be too dry but they turned out really well and E was in love with them.
I forgot to say thanks to the people who shared some of their things they were grateful/happy about last week - it made me happy to read!
If this sounds good, you might also like:
Peppered Pear and Goat Cheese Scones
Three Seed Biscuits
Baking Powder Biscuits
Whole Wheat Buttermilk Drop Biscuits
Adapted from Pink Parsley who adapted from Cook's Illustrated
makes 9-10 biscuits
2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1 tsp sea salt
1 cup cold buttermilk
8 tbsp unsalted butter, melted
Preheat the oven to 475F.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a medium bowl, whisk together the melted butter and buttermilk, stirring until small clumps are formed.
Add the wet ingredients to the dry ingredients, and use a rubber spatula to stir, until they are just incorporated, and the batter starts to pull away from the sides.
Use a large cookie scoop (or a greased 1/4-cup measuring cup) to scoop out the dough and drop on an ungreased baking sheet, spacing the biscuits about 1 1/2 inches apart. Each biscuit should be about 2 inches in diameter and 1 inch high.
Bake until the tops are crisp and golden-brown, 12-14 minutes.