Adventures in Baking - Buttermilk Biscuits

Drop biscuits are a much easier alternative to rolled biscuits. They should be crisp on the outside with a tender, flaky interior. The key to making the perfect drop biscuit is all about temperature. I like to individually freeze the biscuits to make them last longer.

1. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt and 3/4 tsp salt in a large bowl.

2. Melt 1 stick of unsalted butter and let cool slightly. Mix in 1 cup chilled buttermilk until small clumps form. These lumps will slightly increase the height of the biscuit and create more of a contrast between the inner and outer texture of the biscuit.

3. Add buttermilk mixture to dry ingredients until just incorporated. Spoon 1/4 cup biscuits onto a greased cookie sheet. I prefer to use a muffin tin to create neater biscuits.

4. Bake at 475 for 12 minutes.