I had never made a drop biscuit in my life but I found a recipe on Tasty Kitchen that inspired me to abandon all the years of seeing my Grammy & Aunt making rolled biscuits. I try to add some whole grain to my baked goods but I don’t like making or eating hockey pucks so I opted for half & half. I almost always take a “half & half” approach to the shorting/butter option in biscuits or pie crust. I have come to love buttermilk biscuits over plain milk biscuits – another abandonment of family tradition.
I did not have any buttermilk on hand so opted for my favorite pantry stand in, powdered buttermilk. I mixed the powder with skim milk instead of water for a little extra richness. But yes fresh buttermilk would be better.
Here are the ingredients for my Cheese, Garlic, & Bay Drop Biscuits:
- 1 cup A P Flour
- 1 cup King Arthur White Whole Wheat Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1/2 scant teaspoon ground bay
- 2 cloves Garlic, chopped finely
- 1 stick Smart Balance 50/50 Blend
- 1 cup Buttermilk
- 1 cup Cheddar Cheese, Grated
Sift both flours, baking powder, baking soda, salt, & ground bay into a medium-sized bowl.
Add the chopped garlic & Smart Balance, in thin slices. Use a pastry blender to combine until the mixture is sandy with pea-sized chunks of fat.
Make a slight well in the center before pouring in the buttermilk. Stir together lightly before adding the grated cheese. Finish stirring everything together gently.
Drop onto a baking sheet to make 8 large biscuits. (Part of the beauty of drop biscuits is you can keep coming back to even out the size of each biscuit.)
Bake in a preheated 375 F oven until golden brown on tops & bottoms, about 12-15 minutes.
To serve split & top with a dab of soft butter or smart balance spread.
Yum! Husband approved!!