It could have been the fact that we just finished the cleanse and were ravenously eyeing all solids foods, or it could have been that I haven't had biscuits in probably 10 years (and the ones I remember were always the in-a-can Pillsbury version), but damn, this recipe caught my eye and I had to make it!
I have always enjoyed a good drop biscuit, but growing up, we would always eat store bought biscuits with gravy for dinner. Think bacon gravy and hamburger gravy (all my grandmother's recipes). And while it was soo delicious, it was also so heavy, and that's probably why I haven't thought to make them since being "on-my-own."
But when I saw this recipe I suddenly thought of all the possibilities a biscuit provides - sweet & savory; breakfast & dinner; sandwiches or solo - the list goes on. I immediately wanted to make a cheesy, garlicky biscuit. So, I did just that. The next time we had friends over for dinner and I made a feta scallion biscuit. And it was good :) But I still didn't feel like I was doing the biscuit justice. So, on Easter Sunday I made Denny and I brunch and made plain biscuits, to eat with butter and jam, and then gave a savory biscuit another go, this time it was rosemary basil and parmesan. I also made some scrambled eggs with veggies.
The savory biscuits were still good, but when I tried a plain one, with butter and jam, I about died. I had to stop myself from eating them all, and I can't say I did a good job. By the time I "stopped" myself I had eaten 4 of them (!) and shoved my plate of eggs towards Denny for him to finish. I finally felt satisfied :) Try them, and I guarantee you will love them!
2 1/4 cups (280 grams) all-purpose flour
2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above)
1 tablespoon (15 grams) baking powder
3/4 teaspoon (5 grams) table salt
3/4 teaspoon baking soda
9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk
Preheat oven to 400 °F and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender (I used a regular blender), work butter into dry ingredients until the mixture resembles a coarse meal, Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together. Drop onto a nonstick cookie sheet or roll out (to 1/2" - 3/4" thick) and use a round cookie cutter (or glass) to make "neater" biscuits.
(recipe at Smitten Kitchen)