Cooks Illustrated Best Drop Biscuits Recipes

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BLACK PEPPER AND BACON DROP BISCUITS



Black Pepper and Bacon Drop Biscuits image

This is one variation of a Cook's Illustrated recipe for Best Drop Biscuits. As usual, details abound in the directions which suits me, a nervous baker, to a tee.

Provided by SusieQusie

Categories     Breads

Time 27m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 10

6 slices bacon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons melted butter, for brushing tops of biscuits

Steps:

  • Cut bacon in half lengthwise and then crosswise into 1/4-inch pieces; fry in a skillet over medium heat until crisp, 5-7 minutes. Transfer pieces to a paper towel and cool.
  • Adjust oven rack to middle position and heat oven to 475ºF. Line a large baking sheet with parchment paper.
  • Whisk flour, baking powder, baking soda, sugar, salt and pepper in a large bowl. Stir in bacon pieces.
  • In a medium bowl, combine cold buttermilk and 8 tablespoons melted butter, stirring until butter forms small clumps.
  • ***This may look like a mistake, but it's one of the secrets of this recipe. The clumps of butter are similar to small bits of cold butter in biscuits prepared by the traditional method. As the butter melts during baking, the steam helps the biscuits rise and gives them a light and fluffy interior.
  • Add buttermilk mixture to dry ingredients and stir until just incorporated and batter pulls away from sides of bowl.
  • Using a 1/4-cup dry measure, scoop level amounts of batter and drop onto baking sheet (biscuits should measure about 2 1/4-inches in diameter and 1 1/4-inch high). Space biscuits 1 1/2-inces apart.
  • Bake until the tops are golden brown and crisp, 12-14 minutes.
  • Remove from oven and brush tops with melted butter. Let cool 5 minutes before serving.
  • Bring on the gravy!
  • ### Other variations - omit the bacon and pepper and add:.
  • Cheddar Scallion - 1/2 cup grated cheddar cheese and 1/4 cup thinly sliced scallions.
  • Parmesan Rosemary- 3/4 cup grated Parmesan cheese and 1/2 teaspoons finely minced rosemary.

COOK'S ILLUSTRATED BEST DROP BISCUITS



COOK'S ILLUSTRATED BEST DROP BISCUITS image

Categories     Bread     Breakfast     Bake

Yield 12 biscuits

Number Of Ingredients 8

Makes 12 Biscuits
• 2 cups unbleached all-purpose flour (10 ounces)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoon table salt
• 1 cup buttermilk (cold)
• 8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. 2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes. 3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

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