I have made biscuits probably four times in my life and this is the first for drop biscuits. Baking and measuring is not really something I'm used to doing. But, I'm having fun learning and getting out of my comfort zone! Recently I was over by a friend of mine, who happens to be an amazing cook and baker, so I had to ask the question--what is with all these biscuit recipes?? Angel biscuits. Drop biscuits. Buttermilk biscuits. I had no clue where to begin but the only way you would know is to buy a bunch of flour, butter, buttermilk, and experiment.
Recently I made some extremely tasty bbq shrimp and knew I needed some type of bread vessel to soak up all the buttery greatness, so drop biscuits won and was a great choice!
I love savory food and did not want just a plain biscuit, so I opted to throw in some chopped fresh rosemary and cream cheese. I used the Cooks Illustrated recipe for drop biscuits and it was stupid easy! Blown away by the trick of melting butter and then adding it into cold buttermilk! Wow. They are alway on point with their recipes and are a great resource for anyone looking learn more about cooking and technique. What are y'all favorite biscuit recipes? Would love to find some more to try out!
Drop Biscuits With Rosemary & Cream Cheese
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 1/2 teaspoon salt
- 2 tablespoons fresh rosemary, chopped
- 8 tablespoons butter, melted (reserve 2 tablespoons for brushing)
- 1 cup buttermilk
- 2 ounces cream cheese, chilled and cut up into small pieces (2 ounces or 4 tablespoons)
Preheat oven to 425 degrees.
In a bowl, combine all-purpose flour, baking powder, baking soda, sugar, salt, and rosemary. Mix well and place aside.
Combine melted butter and buttermilk together. Small clumps should form.
Fold buttermilk mixture and diced cream cheese into the flour. Once incorporated, the dough should pull away from the sides of the bowl.
Using a large spoon or a 1/2 inch scoop, place batter onto a baking sheet spacing apart roughly 1 1/2 inches. Brush with remaining 2 tablespoons of butter.Bake for 12-14 minutes until golden brown.