Last weekend was Dan’s 30th birthday (!!) and when I asked him how he wanted to celebrate he said that he wanted to spend the weekend making and eating great food with great friends. We invited down some of our closest friends– Brit and Aaron and Kellie and Corey— for the weekend and we did just that. We cooked and baked and sat around the fire and enjoyed each other’s company. It was an incredible way to spend a birthday weekend.
I asked Dan to come up with the menu for the weekend and his request for Saturday morning breakfast was bacon, egg, and cheese on buttermilk biscuits. I’d been looking for an excuse to add a drop biscuit pan to my cast iron collection, and this was the perfect opportunity.
Drop biscuits are the kissing cousin of traditional buttermilk biscuits. Meant to be simply “dropped” into a pan or onto a baking sheet they aren’t kneaded and folded and are thus a little more crumbly and free form when baked. My drop biscuit recipe calls for a bit more buttermilk and the result is a moist and flavorful biscuit.
Those were the first of many biscuits I made that weekend at the request of my house guests. On Sunday morning we served them with my new favorite honey- Bee in Your Bonnet (I’m especially loving the vanilla bean and hibiscus), sausage that Dan and Aaron made and smoked, cheese, peach jam, and salted butter.
I spent the weekend being incredibly grateful for two things. I cannot believe my fortune that Dan counts the partners of my closest friends as some of his closest friends. It was so wonderful for me to spend the weekend with Brit and Kellie, and it was even more incredible to watch the men in our lives hang out and bond. I’m also very glad that we’ve finally reached the point in our lives where hanging out at home with our friends, eating biscuits and smoking sausage is something everyone unanimously agrees is the best choice. There is no way I would rather spend my time.
makes 7-8 biscuits
4 cups flour
2 tsps baking soda
1 tsp baking powder
2 tsps salt
2 sticks butter
2 1/4 cups buttermilk
Heat oven to 400F.
Mix together dry ingredients. Cube butter and work in with your hands, breaking the butter up into small pieces and mixing in with the dry ingredients, until the texture resembles cornmeal. Stir in the buttermilk.
Use a spoon to drop the dough into a drop biscuit pan or onto a lined baking sheet.
Bake for 12-15 minutes or until golden brown.
Barbara20.01.2015 at 15:10
Can this recipe be halved??
Elena Rosemond-Hoerr20.01.2015 at 17:51
Yes, of course!
Christie21.01.2015 at 06:23
I adore biscuits. My drop biscuits can be heavy. Yours look absolutely perfect.
Laura21.01.2015 at 11:49
Your hubby is awesome and so are these biscuits! Will they spread a lot more on a regular cookie sheet?
Elena Rosemond-Hoerr21.01.2015 at 14:47
Thank you! They shouldn’t spread out too much. They will rise a bit, but should maintain their form.
Honey26.01.2015 at 06:04
great recipe! cant wait to try it out :)
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Mary Ellen Woods16.06.2017 at 03:37
I have your Southern Cast Iron Cookbook and love it since it combines two wonderful things , the South and Cast iron cooking. I have a 12″ and an 8″ Lodge skillet that I purchased and my mother’s classic 9″ Griswold. I recently purchased a biscuit pan. I found a few recipes for it at the Lodge website and a few scattered others online. Could you please post more recipes specifically for that pan, or point me to where I can find additional recipes? Thanks
Elena Rosemond-Hoerr18.06.2017 at 03:12
There are a fair amount of recipes in the book that use the biscuit pan, from drop biscuits to mac and cheese to mini pies! I actually really love it for quiches and personal pies. I’m thinking about using it tomorrow to make personal pound cakes for my son’s birthday!
I hope you enjoy it, and I’m glad you’re loving the book! Elena