BUTTERMILK-THYME DROP BISCUITS

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Buttermilk-Thyme Drop Biscuits image

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

2 cups all-purpose flour (spooned and leveled)
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1 cup buttermilk, plus more if needed

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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