Drop Biscuits

Every weekend morning, it is tradition in our home to have biscuits with breakfast. This roots back to my weekend visits with my grandparents as a kid. We would have fresh homemade biscuits with a wide assortment of toppings at our disposal. My grandmother's recipe basically amounted to a "few scoops of this" and "a few sprinkles of that." No two batches of her biscuits were exactly alike, but they were always amazing.

When learning to make my own, I felt more comfortable following a recipe. I found one that works for me and have stuck with it, more or less, ever since. I always make sure to have ingredients on hand for these biscuits. Because if there is ever a day during the week that we are snowed in or home for some other reason, these are going right into the oven.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 12; Prep time: 5 minutes + 10 minutes baking time

Slightly adapted from *Better Homes and Gardens Cookbook 14th Edition
Ingredients (1 dozen):

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 1 Tbsp sugar
• 1/2 tsp salt
• 3/4 tsp cream of tartar
• 3/4 cup butter, softened
• 1 1/4 cup milk or 1 1/2 cups buttermilk (less if humidity is high) 

Preparation:

Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.

In a large bowl, combine all dry ingredients: flour, baking powder, sugar, salt and cream of tartar. Using either a pastry blender or butter knife, cut in softened butter into the dry mixture until it resembles coarse crumbs. Some butter lumps are okay.

Make a well in the center of the crumby mixture. Pour all of the milk into the well. Stir just until the mixture is moistened. Using a tablespoon, drop dough in heaping spoonfuls onto parchment paper lined cookie sheet. Bake for 10 minutes.