Biscuit Lovin’ Good

So, it’s late at night after a long day, you’re hot — all you want to do is shove some delicious carbs in your face and watch 24 Hour Restaurant Battle. Okay, maybe I’m projecting a little, but insert *read book*, *play video games*, *go to bed*…whatever. We’ve all had those nights when easy food is a must.

I am soooo not a pastry chef. Previous adventures in quiche making not-with-standing. But I always crave a little bit of good old-fashioned bread product with my dinner, and a slice of toasted wheat bread doesn’t always cut it. Frankly though, I fear the making of bread product. Mostly due to the mess involved. So…the drop biscuit is right up my alley.

These delicious little biscuit morsels are stupid easy, and mighty tasty. For us, they accompanied cheesy rice-a-roni with ground beef (awww yeah). But really, they could stand beside filet mignon with haricot verts.

Crispy, salty, moist…salivatory.

Here’s how it’s done.

Preheat your oven to °450.
Line a cookie sheet with parchment paper — or grease it with something greasy that doesn’t burn easily.

Mix together:

• 2 cups flours
• 1 Tablespoon Baking Powder
• 1/2 teaspoon salt (i recommend sea salt, gives you a nice, recognizable crunch of salty every now and again)
• 1 teaspoon sugar
• 3 Tablespoons grated Parmesan cheese, or other cheese of your choosing

With fingers, knives or pastry blender (I actually do own one, and it’s awesome) cut in 1/4 cup of chilled butter.
Once you have achieved small, pea sized lumps of flour covered butter, pour in 1 cup of milk.
Mix with fork until moist and sticky.
Grab kiwi sized lumps and form them just enough so they don’t look weird. But the rustic look is kind of what’s wonderful about these. So don’t worry about it too much.

Drop onto the cookie sheet and bake for 13 minutes, or until golden brown.

Here’s where you can get fancy. I topped mine with some fancy salt that I got from this AMAZING local shop called The Meadow.

Cyprus Hardwood Smoked Sea Salt

But you could go with fresh cracked pepper, garlic salt, whatever strikes your fancy! Have fun. They’re your biscuits.

Enjoy!