Buttermilk Drop Biscuits

1. 1

   Preheat the oven to 450u00b0F.

2. 2

   In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.

3. 3

   Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.

4. 4

   Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.

5. 5

   Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.

6. 6

   Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).

7. 7

   Bake for 15-18 minutes or until golden brown.

8. 8

   Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.

* Per serving · 4 servings · Values may vary.

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