Tag Archives: Drop biscuits

STOP – Drop, don’t roll

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.

pillsbury biscuit

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

bakewell cream

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

  1. Sift the flour into a mixing bowl with the baking powder and salt.
  2. Mix in the grated cheese
  3. Using your finger OR 2 knives OR a heavy fork OR a biscuit mixer (ill)blend the flour and butter together into fine particles
  4. 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.
  5. Drop by spoonfuls on an ungreased cookie sheet.
  6. Bake in a preheated 450° oven for 12-15 minutes
  7. Serve hot
  8. Makes about 12 biscuits.

 

James Beard. Beard On Bread. p. 160-1.beard on bread

 

Easy-peasy.

stop sign drop

for when it’s not about biscuits

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Filed under Autumn, Bread, Recipe, The 1980's

Best Meal EVAH

October 19, 1986

According to my notes, this was the first time I cooked a meal for my family that everyone liked. Everything. It’s not that they’re fussy or weren’t eating what was put before them, but I’m not the only one with opinions, and there were always a half a dozen suggestions of what to try ‘next time’.

Until this time.

Historic.

I copied the menu into my notebook, one that I’ve kept.

The menu was:

Perfect Pot Roast

Horseradish cream sauce

Mashed potatoes

Parmesan drop biscuits

Green Salad

Galette

The Perfect Pot Roast was from the McCalls Cooking School.

Mcalls CS bindersWhen you joined they sent you the binder and every few weeks more recipes. It was a great way to see lots of new recipes, pick out a few to try, a few for someday and they were already organized so you (me) could find them again.

Except that I would take them out of the binders to cook them and maybe put them away someplace else…but Perfect Pot Roast was one I copied into my little notebook, so I still have it, at least a version of it.

This is the picture side

This is the picture side

 

Perfect Pot Roast

5 lbs beef rump roast

2 Tbls oil

2 Tbls butter

1 onion, sliced

2 cloves garlic, crushed

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf, crumbled

12 pepper corns

1 can beer (I would be inclined to use a better beer then I probably did then)

2 Tbls beef bouillon crystals (I don’t use this anymore – a little salt and a little more garlic is what I’d do know)

1 Lb carrots

1 lb small onions

3 Tbls flour

  1. Brown meat in oil, butter and sliced onion, browning on all sides – about 20-25 minutes
  2. To dripping add garlic, thyme, oregano, bay leaf and peppercorns – stir 30 seconds, add beer (bouillon). Bring to a boil, simmer, covered 2½ hours.
  3. Add carrots (peeled and quartered) and onions (peeled) simmer covered another 30 minutes or until tender.
  4. Remove veggies and remove meat.
  5. Strain liquid and put back in the pot.
  6. Add 3 Tbls to ¼ cup of cold water (put it into a jar with a lid and give it a good shake) Add this slurry to the drippings.
  7. Bring to a boil, reduce heat and simmer 3 minutes till silky.

Serves 10.

McCall’s Cooking School , Meat #20.

This is what the flip sid eof the binder cards looked like - step by step illustrated instruction - easy peasy

This is what the flip side of the binder cards looked like – step by step illustrated instruction – easy peasy – although I suspect this is another McCalls series and not the Cooking School.

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Filed under Perception ways, Recipe, The 1980's