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Drop Biscuits

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.

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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.

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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.

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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.

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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.

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Drop Biscuits
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.

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  • Barbara

    20.01.2015 at 15:10 Reply

    Can this recipe be halved??

  • Christie

    21.01.2015 at 06:23 Reply

    I adore biscuits. My drop biscuits can be heavy. Yours look absolutely perfect.

  • Laura

    21.01.2015 at 11:49 Reply

    Your hubby is awesome and so are these biscuits! Will they spread a lot more on a regular cookie sheet?

    • Elena Rosemond-Hoerr

      21.01.2015 at 14:47 Reply

      Thank you! They shouldn’t spread out too much. They will rise a bit, but should maintain their form.

  • Honey

    26.01.2015 at 06:04 Reply

    great recipe! cant wait to try it out :)

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