This made the best drop biscuits I have ever eaten! I found this recipe last week in the new April/May edition of Cook's Country. I made it almost as is, except for 2 small changes.
Buttermilk Drop Biscuits
Makes 12 - Prep time 10 min. - Cook time 12 min.Preheat oven to 475 (425 for convection)
2 cups flour - White Lily or King Arthur is best for light baking, but any all purpose flour works
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup buttermilk or 1 cup milk with 1 tablespoon vinegar added, let sit 5 min to form clabber
1 stick butter melted - reserve 1 tablespoon
Line biscuit pan with parchment, mix dry ingredients,
Add warm melted butter into cold milk - butter will form clumps.
Add mixture to flour and mix until just incorporated.
Using greased 1/4 cup measuring cup, place level scoops 1 1/2 inches apart.
Brush tops w remaining T butter - or can do that after baking, before serving.
Bake for 12 mins., rotating pan after 6. Let cool for 5 min.
New Orleans Cafe' au Lait
Both of my parents are from New Orleans, and growing up, my dad always made cafe' au lait in the morning. He always used French Market Coffee and Chicory, and still does, and I still think it's the best coffee around. Dad always made it for mom every morning, and I still think his tastes best because he makes it with love!
The trick to doing it right is slowly pouring the water over the grounds, a tablespoon at a time.
Makes 6 servings
6 tablespoons coffee and chicory dark roast mix
2 cups boiling water
Makes a thick dark almost syrupy mixture.
Boil 1 cup of milk per serving until bubbly-add in 1/3 cup coffee, Perfect with biscuits and the paper!
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