If rolling and cutting biscuits is something that intimidates you, then this recipe is for you! The technique used in the best drop biscuits gets you a beautiful biscuit without having to cut in butter plus roll and cut out the biscuits.
The trick is adding melted butter to cold buttermilk. This way you get nice little hunks of butter because the butter hardens into small pieces in the cold buttermilk. Genius huh? Plus the dough is soft enough to just scoop and drop on the baking sheet. No rolling and cutting here!
Now I have tried to use sour milk as a substitute for buttermilk often in recipes. Since doing this, I have discovered that the sour milk works ok, but the real deal is always best! I would recommend to use the real stuff in this recipe. I don’t think you will get as wonderful of a result with sour milk.
You could always easily add some herbs to the dough of this biscuit for a change. Next time I am going to try to mix in some cheese and brush the biscuits with garlic butter! Also want to try them with some cheese and chives!
Recipe adapted from Mel’s Kitchen Cafe.