Savory Drop Biscuits
- Author
- Christian Leue
- Servings
- Makes 6 biscuits
- Category
- Bread
Ingredients
- 1 cup all purpose flour (130 grams)*
- 1 1/2 teaspoons baking powder (7 grams)**
- 1/2 tsp salt (5 grams)
- 1/4 cup salted butter (55 grams), melted
- 3/8 cup sour cream (90 grams)
- 2 tsp Mishmish N33
- A small handful of sautéed baby spinach
- 1/4 cup of toasted and chopped walnuts or pecans (optional)
- 3/8 cup sour cream (90 grams)
- 2 tsp Riviera Herbs
- 4 fresh garlic cloves, minced
- 1 tsp water
- 1/2 ounce of Parmigiano Reggiano, grated
Directions
- Preheat your oven to 400°F, or 375°F if you have a convection oven, and position a rack in the middle. Grease a half sheet pan with butter or cooking spray.
- Sift together the dry ingredients in a large bowl. If you really want to save time and make biscuits often I recommend having self-rising flour on hand. In this case just measure out a cup :)
- Drizzle the butter over the flour and mix gently with a spatula. Divide evenly between two bowls.
- Mix the remaining ingredients together and add them to each bowl. Mix until just incorporated, but don't over mix. The idea is to minimize gluten activation so you end up with a more tender rather than chewy biscuit.
- Using a spatula scoop blobs onto the sheet pan, leaving about 2" between the biscuits and from the sides of the pan.
- Bake for 12-15 minutes (ovens vary a bit), until golden brown on top. Cool briefly and serve warm. I like to serve to serve these with honey butter made with Aleppo pepper. Just mix half a stick of softened butter with 1 Tbsp honey and 1/2 tsp Aleppo.