Colder weather around here means biscuits. They are the perfect companion for crock pot stews, pot roasts, and well, almost everything.
I make almost exclusively drop biscuits. Why? They are fast, easy and delicious! Unlike regular biscuits, they don’t have to be kneaded, rolled, and cut out. They need only to be stirred and dropped directly onto a cookie sheet. Within 20 minutes of arriving home from work, I can finish whatever is in the crock pot and have piping hot biscuits to go with it. Works for me! Guaranteed, you will love the ease of drop biscuits and how fabulous they taste.
Corn Meal Drop Biscuits
1 c. flour
1 c. corn meal
3 tsp. baking powder
1 tsp. salt
¼ c. unsalted butter
1 Tbsp. fresh basil or parsley (or herb of your choice) (1 tsp. if the herb is dried)
1 c. grated cheddar cheese (4 oz.)
1 c. milk
Preheat oven to 400. Have a large cookie sheet ready.
Measure the flour, corn meal, salt, and a good grind of pepper into a bowl. Using a pastry blender or two knives, cut in the butter. When the butter has been thoroughly cut in, add the basil, grated cheese and pour in the milk. Stir with a fork until well combined.
Using two spoons drop the biscuits onto the cookie sheet. Put the biscuits in the oven.
Bake for 10 minutes, and check. If the bottoms and surface “points” are not golden brown bake for a few more minutes. When done, remove the biscuits from the oven. Using a spatula transfer them to a cloth-lined basket. Serve immediately, and wait for the compliments.
Makes 12 biscuits.