These biscuits are truly the most delicious we've ever tasted! They're crispy on the outside and divinely fluffy on the inside! A biscuit's biscuit if we've ever had one :)
And the secret to the next-level flakiness and delectability? Apple cider vinegar, of course! You may know about ACV's use in drinks and salad dressings, but did you know it also can make an awesome buttermilk?
That's the key in making these biscuits extra-special - and give them a little healthy infusion of gut-boosting apple cider vinegar! Make them for the most epic brunch ever!
Recipe adapted from The Complete American's Test Kitchen TV Show Cookbook.
A simple to make drop biscuit that requires no extra trip to the store for buttermilk! A tablespoon of our vinegar and a cup of milk create the perfect replacment and helps to add a lovely fluffy texture to these biscuits.
8 tablespoons unsalted butter (melted and slightly cooled)
Directions
Adjust oven rack to the middle position and heat to 475 degrees. Line a rimmed baking sheet with parchment paper. In a small bowl add the Apple State Vinegar to the milk and stir well. While it rests whisk flour, baking powder, sugar and salt together in a large bowl. Combine the milk mixture and butter in a medium bowl until the butter forms small clumps.
Add the wet ingredients to the dry ingredients. With a rubber spatula stir until just incorporated and the batter pulls away from the bowl. With a greased 1/4-cup measuring cup, scoop a level amount of batter onto the prepared baking sheet. Space the biscuits about 1.5 inches apart. Bake until the tops are golden brown and crisp, 12-14 minutes.
Brush the tops of the biscuits with melted butter and transfer to a wire rack to cool before serving.
