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DROP BISCUITS
From "Real SimpleŽ magazine"

Hands-on time: 10 minutes
Total time: 25 minutes

Makes 12 to 15 biscuits




2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
5 tablespoons unsalted butter, chilled and cut into small pieces
1 cup buttermilk (can be low-fat)



Heat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. In a large bowl, combine the flour, baking powder, salt, and baking soda. Using a pastry blender, 2 knives held crisscross fashion, or your fingertips, add the butter to the flour mixture and mix until crumbly. Add the buttermilk and, with a wooden spoon, stir until combined. The dough should be very sticky. Using the spoon or your fingertips, drop heaping tablespoons of the dough onto the baking sheet. Bake until lightly golden and a toothpick inserted in the center comes out clean, 12 to 15 minutes. Serve hot.
Tip: If you'd prefer to save a couple of minutes and make biscuits from a mix, follow the package directions but use cream instead of milk and add an extra tablespoon or two of butter. This ensures a rich, almost-made-from-scratch flavor.
NUTRITION PER SERVING
CALORIES 112(36% from fat); FAT 5g (sat 3g); PROTEIN 3mg; CHOLESTEROL 12mg; SODIUM 204mg; FIBER 1g; CARBOHYDRATE 15g


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