Oatmeal Currant Buttermilk Drop Biscuits

These are drop biscuits with the soul of a scone. Quick oats add chewy texture, soaked currants provide pops of plump fruit sweetness, and buttermilk gives the dough the slight tang and tender crumb that buttermilk biscuits are known for. A teaspoon of cinnamon ties the whole thing together.

The drop method (rather than rolled-and-cut) is the right approach here. The dough is soft and sticky from the buttermilk and currant moisture, and trying to roll it out would only frustrate. Spoonfuls dropped onto the pan bake into rustic, craggy biscuits with crispy edges.

Soaking the currants in boiling water for 5 minutes before adding plumps them up so they don’t pull moisture from the dough during baking. Skip this and you’ll end up with leathery little raisins instead of soft jewel-like fruit.

Pro Tips

• Keep the butter cold and cut it in until the mixture looks like coarse meal, large pea-size pieces give a flakier biscuit.
• Drain the soaked currants thoroughly before adding to the dough, excess water makes the biscuits gummy.
• Don’t overmix once the buttermilk goes in, stir just until the dough comes together to keep biscuits tender.
• Brush the tops with the extra 2 tablespoons of buttermilk before baking for a more golden, glossy crust.

Variations

• Sub raisins, dried cranberries, or chopped dried apricots for the currants.
• Add 1 teaspoon of orange zest along with the cinnamon for a more complex flavor.
• Serve warm with butter and honey, or split and use for shortcake-style berries and cream.