Buttermilk drop biscuits7/2/2023 ![]() ![]() That means in about 10 minutes or less these biscuits are mixed, scooped, and ready to be baked! Hello lazy biscuit mornings. I prefer using store-bought buttermilk but you could always make a homemade buttermilk if you don’t have any on hand.Īnd instead of using a biscuit cutter, we are going to simply scoop the biscuits and drop then onto our baking sheet. Again we want buttermilk cold to keep the butter cold as well. Then we will add in cold buttermilk to create our biscuit dough. Otherwise you will end up with a gummy flat biscuit. Make sure to use cold butter so it doesn’t become absorbed and melt into the flour. I like to use a pastry cutter for this step, but you could also just accomplish this with your hands. You will start with cutting the butter into your flour mixture. Yes these buttermilk drop biscuits are exactly what biscuit dreams are made of. So that’s where these buttermilk drop biscuits come into play.īuttery. But when I do make biscuits usually it’s a Sunday morning thing, and let’s face it Sunday mornings are all about being lazy in my book. I absolutely love a good homemade buttermilk biscuit however I don’t always have the patience for taking the time to roll and cut the biscuits out. You can make the dough in one bowl and they are ready to be baked in about 10 minutes. These easy buttermilk drop biscuits are a quick way to make homemade biscuits in minutes! No rolling, kneading our cutting out the dough with this drop biscuit recipe. “That,” he says, “is my Christmas tradition.This Post May Contain Affiliate Links. ![]() Often, Allin ends up standing in the kitchen over a pan of hot ham and dunking a just-baked biscuit into the pool of glaze right then and there. Either way, the trick is waiting long enough for any of it to reach the table. Or stick with Allin’s method and serve the ham family-style with tender drop biscuits piled high on the side. “They stay together just long enough to get into your mouth.”įor a holiday party, you could certainly make a traditional rolled biscuit, which would hold up better as a sandwich stuffed with ham and glaze. “I can’t even explain how tender they are,” he says. Together with a bit of black pepper, the ingredients blend into a tangy gloss-coat that borrows the best flavors of a honey-baked ham and a South Carolina–style pork barbecue sauce.įor the accompanying biscuits, Allin likes an airy buttermilk drop version to mop up that glaze, a recipe he picked up from a neighbor when the family took a brief detour to live in Jacksonville, Florida. ![]() But it’s the mustard, brown sugar, and vinegar glaze he slathers on top that’s the transformative element. He substitutes a good-quality, bone-in precooked ham, which gets a little added character from some whole cloves punched into the surface. These days Allin doesn’t fuss with soaking the salt out of a country ham. Pretty soon you were just digging into the glaze, it was so good.” “It’d be sitting out on their table with this glaze dripping all over it, and you would grab a biscuit, too. “From the time I was fifteen until I was in college, we went over to the Harmons’ house and had that ham,” he says. The resulting glaze would settle into the pan drippings, rendering a thick, sweet cousin of redeye gravy draping slices Allin couldn’t wait to snag. Each year, his family’s friends the Harmons would soak a country ham in a cooler on their back porch for days, then coat it with a mixture of mustard and brown sugar. He first encountered the version that would come to define his Christmas as a teenager in Greenwood, South Carolina. Ham has long been a holiday obsession for Billy Allin, the chef-owner of Cakes and Ale, a Decatur, Georgia, favorite (now closed). ![]()
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