I've always really loved the crumble topping on this Chicken Pot Pie Crumble recipe, and recently I tweaked it just a little bit to make absolutely delicious savory drop biscuits. Now they're one of my favorite quick and easy snacks!
2 cups flour (I use, and highly recommend, whole wheat)
2 tsp baking powder
3/4 tsp salt
1/4 tsp pepper
6 tblsp chilled and sliced butter
3/4 cup fresh grated parmesan cheese
1 cup heavy cream OR 1/2-3/4 cup milk
Preheat oven to 400. Mix flour, baking powder, salt, and pepper together in a medium mixing bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Stir in parmesan cheese. Add cream or milk slowly while stirring until dough just holds together (depending on the elements and cooking voodoo of my kitchen at any given moment, I have used more or less cream/milk). Gently shape dough into balls with your hands (mine are usually a little smaller than my palm, but I have small hands!) and drop onto an ungreased pan (I prefer a pan lined with parchment paper for these). Cook for 18-20 minutes. Depending on the size of your biscuit balls, you'll end up with 9-12 drop biscuits. They're delicious for a day or two after cooking, but my favorite way to eat them is right out of the oven!
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