These drop biscuits pair perfectly with a savory dinner and are scrumptious leftover with butter and jam for breakfast the next morning or afternoon tea.
They are quick to whip up or easy enough to have kids help do the mixing and baking.
Serves: 16 biscuits
glass liquid measuring container
2 baking pans
2 baking mats, not stick, such as Silpat
1 3/4 to 2 cups all purpose flour, sifted
2 1/2 tsp baking powder, sifted in with the flour
1 tsp coarse salt
6-8 TBSP cold butter, cut into small cubes
3/4 cup buttermilk (1 tsp white vinegar and 3/4 cup full cream milk)
For the biscuits:
First make the buttermilk: put 1 tsp vinegar in the glass liquid measuring cup and pour the full cream milk in. Let set for at least 5 minutes. This will slightly sour the milk and turn it in to buttermilk.
Preheat the oven to 175 Celsius or 350 Fahrenheit.
In the mixing bowl sift the flour and baking powder together. Sprinkle in the salt. Put the cold butter cubes in the flour mixture, make sure they are spread out. Use your pastry cutter to mix the butter into the flour until the mixture is crumbly. It should resemble a course meal. Next, slowly pour in the buttermilk and stir with a fork or spatula until just combined. You want all the dry ingredients evenly incorporated but take care not to over mix the dough. The dough should be soft but not overly sticky. If the dough is too sticky, add the additional 1/4 cup sifted flour.
Scoop spoon-sized amounts of dough, roll gently in the palms of you hands and place on the baking sheet. Eight balls per sheet. *At this point the dough balls can be frozen on the baking sheet and stored in a plastic bag for later use.
If baking now, place in the hot oven and bake for 13-15 minutes, until lightly brown. If baking later from frozen balls add a few more minutes to cook time.
Serve the biscuits warm with soft butter and honey. Or the next morning with jam and a hot cup of tea. Or at tea time, these would be lovely at tea time.