These are a simple, drop-style of biscuit that bake up soft and delicate with an almost cake-like texture, but are not sweet so they are ideal to serve alongside a bowl of soup or chili or in place of a roll at dinner.
Makes 18 biscuits
2 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
½ tsp baking soda
¾ tsp salt
1 ¼ cups buttermilk
¼ cup vegetable oil
- Preheat the oven to 400 °F and line 2 baking trays with parchment paper.
- In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the buttermilk, egg and oil together. Add this to the flour mixture and stir just until blended.
- Use an ice cream scoop or 2 tablespoons to drop batter (about ¼ cup each) onto the prepared baking trays, leaving 2-inches between them. Bake the biscuits for about 15 minutes until they are a light golden brown and lift away from the parchment easily.
Serve the biscuits warm from the oven, or re-heated at 300 for 10 minutes. The biscuits are best enjoyed the day they are baked.
Recipe Credit: Anna Olson