![]() To do this, replace 1 cup of buttermilk with ¾ cup of yogurt and ¼ cup of milk or water. Because of the thickness of yogurt, you'll need to thin it to properly hydrate the flour. Buttermilk (continued) - Alternatively, you can replace the buttermilk with either plain or Greek yogurt or kefir.Stir and let stand for 5 minutes, or until it looks thick and curdled. Add enough whole milk to add up to 1 cup or 240 grams. For the 1 cup of buttermilk needed in this recipe, place 1 tablespoon of lemon juice or vinegar into a measuring cup. If you don't have access to buttermilk you can make your own substitute. Not everyone has buttermilk in their refrigerator. ![]() If you are missing something to make my drop biscuits, I've probably already thought of it. My goal is to make it easy for you to make my recipes. Like magic, the butter hits the cold buttermilk and clumps up, making butter bits that you mix right into the dough! The result is fluffy, airy biscuits with tons of butter flavor that pair perfectly with sausage gravy. In this recipe I have you melt some butter, chill some buttermilk, and mix the two together. My recipe is unique in that I took all of the hands-on work out of the process. If you can melt butter and stir with a spoon, you are more than halfway to fluffy biscuits.ĭrop biscuits got their name because, after mixing, they require nothing more than to be dropped in mounds on a pan and baked. These Drop Biscuits are a close cousin to my Buttermilk Biscuits, but using melted butter, they are practically foolproof. The result is a light and fluffy biscuit like no other! My Fluffy Drop Biscuits are made with melted butter and super cold buttermilk for a light and airy biscuit - no need to cut in cold butter.
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