Published November 1, 2007. From Cook's Illustrated.
We wanted a drop biscuit recipe that would offer a no-nonsense alternative to traditional rolled biscuits, with the same tenderness and buttery flavor. Replacing milk with buttermilk intensified the flavor and improved the texture of our biscuit recipe. Allowing melted butter to clump in the buttermilk added height, since the water in the butter expanded and evaporated in the oven.
If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used
instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes. A 1/4-cup (#16)
portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10
minutes.
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