BUTTERMILK-THYME DROP BISCUITS
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 8 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
- Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
- Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
- Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.
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Hamza Nazeer
[email protected]Yum!
Abir Ahmed Rakib
[email protected]These biscuits were a bit dry for my taste, but they had a good flavor. I think I'll try adding some more buttermilk next time.
Hassan Santos
[email protected]I've tried many buttermilk biscuit recipes, but this one is definitely my favorite. The biscuits are so tender and flavorful, and the thyme adds a nice touch of herbiness.
parshu adhikari
[email protected]These biscuits were a hit at my brunch party! They were light and fluffy, with a perfect balance of buttermilk and thyme. I followed the recipe exactly, and they turned out perfectly.