With all of the craziness of Coronavirus, I haven’t been doing a ton of meal planning. I’ve been wanting to do more baking, but weekends still feel surprisingly short despite not being able to go anywhere. So I’m adapting to this new “normal” and not pushing things too much. I think we all need a bit of grace right now. However, I wanted to do something a little special for Easter. Normally we’d do a potluck breakfast at church, then a fancy meal with my family, and a visit to my Brother-in-law’s too. Instead, I whipped up these simple drop biscuits for a fun breakfast while we attended church through Zoom.
These simple drop biscuits come together so quickly. While the original recipe calls for buttermilk, I was able to make my own with a little white vinegar mixed with milk. These baked up beautifully in just 13 minutes, with a crisp bottom, a tender crumb, and tall enough to easily split in half. We had a selection of all the toppings, peanut butter, butter, raspberry jam, honey, strawberry jam…a choose your own adventure of toppings. Husband said he would definitely be requesting these a lot.
What is your favorite biscuit topping? What are your favorite celebratory foods?
Simple Drop Biscuits
Adapted from Two Peas and Their Pod
Makes 9-12 biscuits
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp granulated sugar
- 3/4 tsp salt
- 1 cup cold buttermilk (or regular milk with about 1 Tbsp white vinegar)
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
Wash hands with soap and water before beginning.
Preheat oven to 475°F. Line a large baking sheet with parchment paper and set aside.
In a small, microwavable bowl, melt butter and set aside.
Sift flour, baking powder, baking soda, sugar, and salt into a bowl. Mix the the cooled butter into the buttermilk, it’s ok for the butter to start to solidify, this will add little bits of butter throughout the dough. Pour the liquid into the dry ingredients and mix well until the dough starts to pull away from the sides of the bowl.
Grease a 1/4 cup measuring spoon with cooking spray and scoop the dough into drops onto the parchment paper, about 2″ apart. (I was able to fit 9 on my pan, but the original recipe says you can get 12.)
Bake for 12-14 minutes, until beginning to brown. Serve with favorite topping.
