Recipes

Tasting Table National: Buttermilk Drop Biscuits with Paprika Salt

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To learn more about this recipe, see our related story, Age of Iron, in our National edition. 

Buttermilk Drop Biscuits with Paprika Salt

Yield: 8 biscuits

Cook Time: 15 minutes

Ingredients

2½ cups all-purpose flour

1½ tablespoons granulated sugar

¾ teaspoon baking soda

1 teaspoon kosher salt

3 tablespoons leaf lard, chilled and cut into small pieces

1 stick unsalted butter--chilled, cut into small pieces and divided

1 cup buttermilk, well shaken

¼ teaspoon hot smoked paprika

1 tablespoon flaky sea salt

2 tablespoons heavy cream

Directions

1. Place a 10-inch cast-iron skillet in the oven and preheat the oven to 400°.

2. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Use your fingers or a pastry cutter to cut in the lard and 7 tablespoons of the butter until the mixture forms pea-size lumps. Pour in the buttermilk and gently stir just until a wet dough barely holds together.

3. In a small bowl, whisk together the paprika and sea salt.

4. Carefully remove the hot skillet from the oven and melt the remaining tablespoon of butter in it. Drop ¼-cup mounds of the dough into the hot pan and brush the tops of the biscuits with the heavy cream. Sprinkle with the paprika salt and place in the oven. Bake until golden, about 15 to 17 minutes. Serve warm.

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