rosemary cream drop biscuits
I have great memories of my dad’s cooking over the years. On weekends, he would make breakfast for my mom, my brother, and me. The usual specialty – or maybe just the breakfast that I most looked forward to – was French toast. I also remember other things, though, like pancakes, eggs with either bacon or sausage, eggs-in-a-hole, and biscuits with sausage gravy. I remember having Bisquick drop biscuits, and I loved them. Those biscuits were so simple, yet so filling and comforting, especially when topped with butter and grape jelly.
I made two batches of these biscuits. For the first batch, I made the recipe exactly as it is written. The biscuits were so rich and tasty, even when eaten plain. I topped a warm biscuit with apricot preserves, had a cup of coffee with it, and I felt like I was on vacation somewhere amazing. It was luxurious. Until the kids started bickering again.
For the second batch, I made some adjustments to make the biscuits more savory. I left out the sugar and added some chopped fresh rosemary. The biscuit tasted rich and wonderful, and the rosemary flavor was fantastic. A great idea for these biscuits would be to make tiny versions of them, slice them in half, and serve them like sandwiches with a slice of country ham or even some prosciutto nestled inside. Now, that would be my kind of appetizer.
The best part of these biscuits is that they are SO easy to make. It only took me about ten minutes to make up the dough and get it on the sheet pan, and another 20 minutes to bake. Now, if you’ll excuse me, I need to go throw away that old box of Bisquick in my pantry.
Yield: 12 biscuits
Rosemary Cream Drop Biscuits
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Kosher salt
1 tablespoon fresh rosemary leaves, finely chopped
2 cups chilled heavy cream
Preheat oven to 400 degrees.
Stir together flour, baking powder, salt, and chopped fresh rosemary in a large bowl. Add cream, then stir just until a dough forms.
Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet. Place in the middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.
Adapted from Cream Drop Biscuits, Gourmet, May 2001.