Biscuits, that is.
Stop Drop and Roll is still great advice near a FIRE, but biscuits are less intimidating and are quicker and easier if you make drop biscuits instead of cut kind.
Easy. Quick. Smell great in the oven. Eaten so fast, often with butter or honey, that you don’t notice the taste is lacking. It’s the chemical aftertaste that reminds you you have other options.
Drop biscuits move you past the biscuit perfection issues and into the wide world of biscuit much more gently. Instead of rolling the biscuits, which then need to be cut , you make the dough a little more like batter and drop it by spoonfuls – or scoopfuls – onto the baking sheet and just pop it into a preheated oven. Having the oven good and hot is one way to make a better biscuit.
Parmesan Drop Biscuits
2 cups AP flour
Grated Parmesan cheese
It really does make the biscuits higher and lighter – heavenly
1 Tablespoon double acting baking powder (or Bakewell Cream, my fave)
½ teaspoon salt
½ stick butter (1/4 cup)
1 cup of milk
- Sift the flour into a mixing bowl with the baking powder and salt.
- Mix in the grated cheese
- Using your finger OR 2 knives OR a heavy fork OR a biscuit mixer (ill)blend the flour and butter together into fine particles
- Add the milk and stir the dough just enough to gather it all together. Don’t over mix at this point or you’ll get tough, rugged, more like hockey pucks than biscuits, biscuits.
- Drop by spoonfuls on an ungreased cookie sheet.
- Bake in a preheated 450° oven for 12-15 minutes
- Serve hot
- Makes about 12 biscuits.
James Beard. Beard On Bread. p. 160-1.
Easy-peasy.
for when it’s not about biscuits
