Fluffy drop biscuits

I always thought of biscuits as taking a lot of time, difficult and messy. I’m a big fan of the fluffy biscuits that seemed to require special techniques and specialized equipment. This is what has always kept me from trying to be any good at making great biscuits. This recipe truly solves all the problems that kept me from making homemade wonderful biscuits. When I made this, I used a mixing bowl and a pastry cutter instead of a special mixer with a paddle attachment. I was running late to get dinner ready and I was able to pull this together in minutes and ready in time for dinner. These are so moist and fluffy!  Try them! They are delicious.

  • 2 cups flour all-purpose (and more to coat)
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/4 cup shortening
  • 1/3 cup heavy cream
  • 1/3 cup milk
  • 1 cup buttermilk
  • 2 tbsp butter melted
  • Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan.
  • Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain.
  • Stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese.
  • Place a cup of flour on a cookie sheet with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan.
  • Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter.

Instead of using a paddle, I used a pastry cutter and a mixing bowl to pull together the dry and wet ingredients.

Source: http://www.foodnetwork.com/recipes/killer-buttermilk-biscuits-recipe.html