This yummy drop biscuit recipe is easy to make and yields tender biscuits that are lightly crisp on the outside, and super fluffy inside. Don't be tempted to skip the sugar - it's responsible for that characteristic fluffiness! Swap out the cheese and herbs for any combo you desire (parmesan and rosemary, gruyere and thyme - or stir in spices to introduce new flavors. These biscuits can also easily skew sweet by swapping out the cheese and herbs for fresh or dried fruit, nuts, or chopped chocolate (try topping them with turbinado sugar before baking). —Erin McDowell
about 12 biscuits
(360 grams) all purpose flour
(38 grams) granulated sugar
1 1/2 teaspoons
(6 grams) baking powder
(3 grams) baking soda
(2 g) fine sea salt
(113 grams) cold unsalted butter, cut into 1/2 inch cubes
Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt to combine. Add the butter and toss to separate each cube and coat it fully in flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs (or using a pastry cutter) until the butter pieces are about the size of peas.
Stir in 1 cup (113 grams) of the cheese and chives, then make a well in the center of the bowl. In a liquid measure, use a fork or a small whisk to beat the egg and buttermilk/yogurt/sour cream well to combine.
Add the buttermilk/egg mixture to the well, then gently stir all the ingredients until uniform - the mixture should be thick but batter-like.
Drop the batter into about ¼ cup sized mounds using a scoop or two spoons onto the prepared baking sheet - 6 to a tray, leaving plenty of space between them. Divide the remaining 1/4 cup of cheese by placing a small amount on top of each biscuit.
Transfer to the oven and bake until they’re golden brown around the base and lightly browned on the surface, 18-20 minutes. Cool at least 5 minutes before serving.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.