I grew up eating biscuits. My mom’s from Alabama and she would make ‘soda’ biscuits which are very different from buttermilk biscuits. I’ve never really perfected her biscuit recipe and usually make buttermilk biscuits instead. I use Alton Brown’s recipe which I’ve adapted for my Easy Herbed Buttermilk Drop Biscuits.
This recipe couldn’t be easier. Simply combine all the dry ingredients, add the butter and buttermilk and mix until combined. I use my stand mixer but you could easily do this by hand.
So, you may ask, what do you use drop biscuits for? Well, they are – by far – my favorite way to top a pot pie or a stew.
Thanksgiving Dinner – part two: leftover turkey with carrots, peas, onions and mushrooms in a sauce made with leftover gravy, broth and a splash of white wine.You may want to print this recipe out. If so here ya go . . .
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon finely chopped parsley, rosemary or tarragon
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons salted butter, at room temperature
- 1 cup buttermilk
In a large bowl, combine all the dry ingredients, herbs and pepper. Stir until combined
Add the salt and buttermilk.
Mix on low speed (or stir) until the wet ingredients are combined with the dry.
To top on a pot pie or stew: Drop spoonfuls of the biscuit mix on top and bake for 20 minutes or until the biscuits are golden brown.
If serving the biscuits on their own: grease a cookie sheet and drop onto cookie sheet. Bake at 350 for 10-12 minutes.