The Easiest (and most delicious) Drop Biscuits

I wish I could take credit for this recipe, but I can't.  This is from America's Test Kitchen - I love that show. 

 

 

 

These biscuits are amazing.  Like, whoa.  They're so delicious and are great as-is or as a pot pie topper.  They take no time at all to whip up and pop in the oven.  The best part?  None of that boxed "baking mix" stuff in sight.  Trust me - you need to try these!

 

(Please excuse the photos - I didn't have my camera handy and had to use my phone :)

 

The Easiest Drop Biscuits

Makes approximately 1 dozen

 



Ingredients:

2 cups all-purpose flour

2 tsp baking powder 

1 tsp sugar 

3/4 tsp salt

1/2 tsp baking soda 

1 cup cold buttermilk 

8 tbsp (1 stick) unsalted butter, melted and slightly cooled

1 tbsp melted butter (optional)

 

Directions:

1.  Preheat the oven to 375.  In a large bowl, whisk together all of the dry ingredients.  Set aside.  In a smaller bowl, combine the buttermilk and melted and cooled butter and mix until the butter begins to coagulate.  

 

 

2.  Add the buttermilk/butter mixture to the flour and mix until it all comes together to form a slightly lumpy dough.  Place large scoops of the dough onto parchment paper/silpat lined baking sheets or on top of a pot pie. 

 

 

3.  Bake for 12-15 minutes or until golden brown (they may take up to 20 minutes as a pot pie topper).  Remove from oven and brush with melted butter if desired.  Enjoy!

 

 Happy Eating!

 

~ Sara :)

Cheesy Italian Drop Biscuits

I didn't make my usual batch of Artisan Bread this weekend and I really wanted some type of bread for dinner (crock pot beef roast for Jason, spaghetti and (veggie) meatballs for me).  I figured biscuits would be the easiest, but I didn't want just plain 'ol biscuits so I let my spaghetti dinner inspire me!

Cheesy Italian Drop Biscuits
Makes 12 Biscuits
                                           
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp garlic powder
3/4 tsp dried basil
1/4 tsp dried oregano
3/4 tsp Kosher salt
4 tbsp cold butter, cubed
1 cup milk (I used skim)
1/2 cup shredded mozzarella
1/4 cup Parmesan Cheese

Directions:
1.  Combine the flour, baking powder, salt, garlic powder, basil and oregano in a large bowl.  Using a pastry cutter, begin mixing the butter into the flour.  Work the dough until crumbly with pea-sized balls.
2.  Add the milk to the dough and mix with a spatula.  Once the dough is thouroughly wet stir in the Mozzarella cheese.  Drop by large spoonfuls onto a greased cookie sheet.  Top biscuits with Parmesan.
3.  Bake until golden, about 10 minutes.  Remove from the oven, cool and enjoy!