Those who follow my blog regularly are well aware I don’t bake. I have no patience for precise measuring nor, even worse, weighing anything. (So ridiculous! Not gonna happen.) Which means if I post a recipe that involves dough and baking, you can know beyond a shadow of a doubt the recipe is easy as can be. And near impossible to screw up. And pretty damn good!
I present to you, Drop Biscuits.
I stumbled across this recipe a few years ago, tried it, tweaked it and have been throwing these together ever since. While they may not be the most beautiful biscuits ever created, they are a breeze to make, they taste great and are quite fluffy inside!
Depending on how you flavor them, they are wonderful with butter and/or for mopping up delicious juices on your plate. Another plus is that they freeze beautifully. So you can make a big batch in an hour or so, freeze some and then during the holidays whenever you’d like warm biscuits with a meal just pull a few from the freezer, rewarm them in the oven and in minutes you will have what people will think are fresh biscuits.
I served these just recently on Thanksgiving, warmed in the oven straight from the freezer, and everyone seemed to enjoy them. People had seconds. When I made them the week before, I did not have baking soda, I used the wrong amount of yogurt, and they still turned out just as intended. Once all I had on hand was crème fraîche so I tried that… again, they worked perfectly. Friends will be seeing a lot more of these in the upcoming weeks.
Give them a try. You will not be sorry.
Click for the recipe:
DROP DEAD DROP BISCUITS
2 C flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp salt
8 T chilled butter, cut into thin slices
¾ cup plain yogurt
1/3 cup milk, or more as needed
herbs/cheese as desired (see below)
- Preheat Oven to 400
- Whisk flour, baking powder, baking soda, and salt in a medium bowl to combine. Cut in the butter with a pastry blender (or fork) until the mixture resembles a course meal. I’ve even used my hands to do this. Make a well in the center.
- Whisk the yogurt and milk in a small bowl to combine. Pour into the well and mix with a fork, adding a tablespoon or so of milk to form a moist, sticky dough.
- NOTE: at this point, you can make the biscuits plain, which makes them good for breakfast (with butter and jelly) as well as dinner. Or do what I always do and add flavors as desired. Various cheeses can be added (I’ve done goat cheese, pecorino, cheddar, manchego, etc) as well as herbs, such as fresh ground peppercorns, thyme, rosemary, chives… figure out your own combos! I like goat cheese and chives, or any cheese with black pepper and thyme, etc, etc. I just throw these ingredients in, I never measure. It always works. A large handful of grated or shredded cheese, with a tablespoon or two of herbs is perfect.
- Drop 12 heaping tablespoons of dough onto ungreased baking sheet, spacing about 2 inches apart.
- Bake until the tops are tipped golden brown, about 20-25 minutes. Serve warm.
- NOTE: These work wonderfully frozen and reheated! If you have leftovers, throw them in a Ziploc bag and freeze. Reheat at 400 for about 10 minutes. They still taste great.I always start with a double batch of dough, make 24, and freeze. You can triple as well.