I've said it a dozen times before, I don't bake. The precision of the measurements is extremely intimidating to me. But there's one exception to that rule, baking breakfast food. I'm not sure why, perhaps because my mom used to make biscuits every Sunday, or because I love the savory element many baked breakfast items can bring to the table, but for breakfast I'll try. I've searched high and low for a great biscuit recipe, and to be honest, I was left where I started - intimidated! So much flouring and rolling, freezing butter to cut in. The whole thing just overwhelmed me. I started experimenting in the "test kitchen" out of sheer desperation (and a desire to create a wheat flour recipe).
So now when the afternoon turns into evening I'm not left in the dark (literally and figuratively - that's my one and only summer joke), I can pop this simple recipe into the oven. Whip up some over-medium eggs and call it a night. So next time you're out of ideas for dinner, don't drop the ball, drop the biscuit!
Grilled drop biscuits
Ingredients
1 C whole wheat flour, (be flexible, depending on the sort of milk you use you may need more to thicken)
1 C white flour1 TBS of baking powder for fluffiness
1 TSP salt
1 TSP sugar
1/2 C melted butter
1 C milk - I use skim, but often times that calls for more flour so be prepared
Directions
- Preheat oven to 450º
- Mix dry ingredients together
- Add milk and butter until just moistened
- Drop onto greased cookie sheet or ungreased stone (my fave for crispy bottoms)
- Bake for about 10 minutes or until edges turn brown
- Brush with additional melted butter or slice in half, butter and grilled for 1 minute in hot skillet - my fave!