Makes 12-15 biscuits
After a cool May and June, we're finally experiencing that classic New Jersey heat and humidity that defines summertime here and pushes us into pools and onto beaches. It is both wonderful and miserable.
As much as I love baking, I dread turning on the oven in the summer. The kitchen turns into a furnace and no fan is powerful enough to satisfactorily keep it cool when the oven is on. For this reason, I usually lean on recipes in this season that are both low-maintenance and flavorful. Enter the drop biscuit.
This recipe is a modified version of one inherited from a family friend. It is simple, adaptable, and ultra tasty. Best of all, it takes maybe 20 to 30 minutes to make the whole batch from start to finish, so I can get the heck out of my hot sweaty kitchen in no time.
I made these most recently as a side for baby back ribs with homemade BBQ sauce (husband's genius) and they were a hit. As great as they are with savory dishes, they also do well with sweet ones. These biscuits taste just as special with a spread of butter and jam.
Enjoy!
INGREDIENTS
1 1/3 c all-purpose flour
2/3 c stone-ground white cornmeal
1/3 c + 8 tsp granulated sugar
3 tsp baking powder
1 tsp salt
2 tsp ground black pepper
1/2 c grated Parmesan cheese
4 Tbsp vegetable shortening
1 large egg
3/4 c milk (approximate)
DIRECTIONS
Preheat the oven to 400 F. Line a large baking sheet with parchment paper, OR grease and flour.
In a large bowl, mix all of the dry ingredients together.
Use a fork or pastry cutter/dough blender to cut the shortening into the dry ingredients until just combined (do not overwork). Set the mixture aside.
Crack the egg into a liquid measuring cup and lightly beat it. Add the milk until the combined mixture measures 1 c.
Pour the milk mixture over the dry ingredients and use a large spatula to fold together until you don't see any large pockets of dry flour remaining.
Drop dough by the heaping spoonful (about 2-3 Tbsp) onto the prepared baking sheet, spacing each at least 2 inches apart.
Bake on the middle rack of the oven for 15 minutes, or until browned on the edges and top.
Remove to a wire rack to cool.
NOTE:
For a sweeter dessert biscuit, increase the sugar to a full 2/3 c and exclude the Parmesan cheese.
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