I’m back from my bike travels and it was a good trip. No disasters, no road rash, just calm country island roads. There wasn’t as much bike-riding as in our past rides, but it was leisurely and it was nice to be camping and enjoy time away from the computer. We went only on 2 of the Islands, Lopez and San Juan, which were very bike-friendly with lots of rolling hills and wide shoulders to ride on. All in all, I wasn’t too keen on the small bit of the San Juans that we saw, I much prefer the hippy/laid-back vibes of the Canadian Gulf Islands. Oh well, I got to try Hawaiian shaved ice for the first time and now I’ve got to find some of that icy magic here in Vancouver.
I’ve been dreaming about the perfect biscuit for a long time. My very first try was a disaster and the results ended up in the trash bin. I then tried this recipe which worked well for me…easy to whip up, vegan-friendly and tasty. And while my biscuit making chops were satisfied at the time, I decided to venture out and try a new kind of biscuit: the winsome drop biscuit. Oh. My. What took me so long?
This recipe comes via Yum Sugar who used a Cooks Illustrated recipe and it does not disappoint. These are even easier to make since they don’t require any fussy rolling or cutting. Just drop that slovenly blob of dough onto the cookie sheet and you are gravy (oh, gravy!). Enjoy.
feather-light drop biscuits
(Cooks Illustrated recipe)
2 c all-purpose flour
2 t baking powder
1/2 t baking soda
1 t sugar
3/4 t kosher salt
1 c cold buttermilk
8 T unsalted butter, melted and cooled slightly
1. Preheat oven to 475. In a large mixing bowl, whisk together the first 5 ingredients. Set aside.
2. In a smaller bowl, mix together the buttermilk and melted butter. Apparently it should look like this (scroll down to #4), but mine never got to that stage. No worries if you don’t get lumps, because my biscuits rocked and so will yours. Using a rubber spatula, add the wet ingredients to the dry, stirring until the mixture begins to pull away from the bowl. Don’t over mix!
3. Drop spoonfuls of dough onto a silpat (or parchment covered) cookie sheet, about 1.5 inches apart. Bake for 12-14 minutes or until tops are golden. Serve fresh from the oven. Lovely smeared with butter or jam.