All posts tagged biscuits

Drop Biscuits

Published March 21, 2016 by jenmatteson

These are by far the quickest and easiest biscuits to make, and wonderful for entertaining. The best part is that the dough can basically be assembled far in advance. A few quick steps, and they can be in the oven in less than 5 minutes.


You can prepare the dough up through step one (all the dry ingredients and butter), and have buttermilk measured and ready to go at a moment’s notice. Just pour, mix and drop. These biscuits come out nice and flaky, buttery and rich. They melt in your mouth – no joke! I often make these for Thanksgiving, and are the last thing I put in the oven while everything else is getting to the table. Works like a charm!

Want to make these at a moment’s notice, but don’t have buttermilk? Don’t worry – you can make your own buttermilk substitute with these two ingredients you probably do have: milk and vinegar. Simply measure out 1 tbsp. of vinegar and pour into a liquid measuring cup. Pour milk into the measuring cup with the vinegar, filling up to the 1 cup line. Let sit for 10-15 minutes. Viola! Buttermilk substitution.


Drop Biscuits

Drop Biscuits

Source: Adapted from Fresh Direct
Servings: 8-12 biscuits


2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
5 tbsp. unsalted butter, chilled and cut into small pieces
1 cup buttermilk


1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. In the bowl of a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal.

2. Dump into large bowl, and stir in buttermilk with wooden spoon until just combined. The dough will be very sticky. Using the spoon, drop heaping tablespoons of the dough onto the prepared baking sheet. Lightly spray with olive oil.

3. Bake until golden and a toothpick inserted into the center comes out clean, about 12-15 minutes.

Meatless Monday: Sweet Potato Biscuits

Published October 21, 2013 by jenmatteson

I’m gearing up for the holiday season and trying to get some good recipes out for you to impress your family and friends this season.  This week’s focus will be on sweet potatoes.  Nothing says Thanksgiving, or even just fall, like sweet potatoes.  Many people aren’t really sure what to do with them, and many people think they don’t like them as they’ve only tried sweet potatoes in the form of pies.  I love sweet potatoes, but I’m not a huge fan of sweet potato pie – at least the ones I’ve tried in the past.

Sweet Potato Biscuits

But, there are many things to do with sweet potatoes, other than fries and pies.  I saw these biscuits in the latest Food and Wine and wanted to make them right away.  Seeing as though I had three mashed sweet potato recipes to try out, I figured, what’s one more?!

To me the biscuits don’t look quite as appetizing as a regular buttermilk biscuit, but they definitely taste just as good.  There is just a slight hint of sweetness hiding between the many flakey, buttery layers.  This would be a fun twist on your usual dinner rolls this Thanksgiving!

Sweet Potato Biscuits

Sweet Potato Biscuits

Source: Adapted from Food and Wine
Servings: Makes 24


1 cup chilled sweet potato puree*
3/4 cup chilled buttermilk
2 1/4 cup all-purpose flour
2 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 stick cold unsalted butter, cut into cubes, plus 1 tbsp melted butter for serving


1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper and set aside.  In a small bowl, whisk together the sweet potato puree and buttermilk.  In a larger bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.

2. Using a pastry blender or two knives, cut butter into the flour until the mixture resembles very coarse crumbs.  Stir in the sweet potato mixture until a soft dough forms (the dough will be very dry, but don’t worry, that’s how it should be).

3. Dump the dough out onto a work surface and form into a 1-inch thick round.  Using a biscuit or cookie cutter, stamp out as many biscuits as you can, reforming the remaining dough to stamp out more biscuits (or like me, free hand it with a paring knife).  Gently arrange biscuits on prepared baking sheet and bake for about 15 minutes, until golden brown.  Brush with melted butter and serve warm.

* To make the sweet potato puree, pierce a large sweet potato with a fork several times and microwave on high power for about 10 minutes or roast at 350 degrees for one hour, until tender.  Let the sweet potato cool slightly, peel, and puree in food processor.

Quick Biscuit Mix

Published October 30, 2012 by jenmatteson

I’m always on the lookout for creative camping ideas and recipes.  I found these quick biscuits in Food and Wine and can’t believe I actually remembered to use it!  I saved the recipe a few months prior to our annual canoe trip, and usually the recipes I tear out sit in my recipe “to try” binder, which I must go through and get to cooking!

This was perfect for camping as it didn’t take up one ounce of space in our cooler, which is so limited for our four-day canoe trip in August.  I made the mix in advance, packed it in a zip top bag, and mixed batter right in the bag!  The first time I made these on our canoe trip, they took longer than expected, but I don’t think I had the heat up high enough on the stove.  I made these again for a camping trip my dad, Nate and I took to go diving in Crosby.  This time we didn’t even bring a camp stove and just cooked the biscuits over the fire in a frying pan.  They were awesome!

Here are some other pictures from our diving/camping trip.

You don’t have to use these just for camping.  Nate used up an extra batch I made at home and had breakfast for a couple of days.  I was a little skeptical of the powdered milk, but the biscuits turned out perfectly and would be a great vessel for a breakfast sandwich!

Quick Biscuit Mix

Source: Adapted from Food and Wine
Servings: 8 biscuits


1 cup self-rising flour
3 tbsp whole-milk powder
1 1/2 tsp sugar
2 tbsp olive oil


1. In a bowl, whisk flour, milk powder and sugar.  Using your fingers, work in the olive oil until incorporated.  Use immediately, or store in airtight container for up to 2 weeks.

2. When ready to use, add 1/2 cup water and mix thoroughly.  Scoop 8 mounds, about 3 tbsp each, into greased frying pan.  Cook over medium heat for two minutes.  Spray with cooking spray and flip.  Cover and cook until puffy and golden, about 2 more minutes.  Serve as desired.

Chicken and Biscuit Pot Pie

Published April 22, 2012 by jenmatteson

I couldn’t tell you the last time that I had a pot pie, but I do think they are delicious!  There is still a little chill in the air in Minnesota, and it was mostly cloudy all day long with a few light showers.  This recipe from Jessy at Gourmet: Day to Day was perfect for a day like today.  It’s not quite a pot pie, but it certainly comes close, plus the flavors are so deep, it tastes like it took all day to cook, but it didn’t!  I substituted frozen corn for green beans as I didn’t have any.  It’s pretty quick, partially because I used leftover chicken and didn’t have to cook any.  And, at 400 calories per serving, it’s even healthier than an actual pot pie!

Chicken and Biscuit Pot Pie

Source: Gourmet: Day to Day
Servings: 6


For the Filling
olive oil
1 medium onion, chopped
2 medium or 3 small carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 1/2 cup skim milk
1/4 cup all-purpose flour
1 cup low sodium chicken broth
1 cup frozen pees
1 cup frozen corn
1 1/2 tbsp fresh thyme or 3/4 tsp dried thyme
2 cups boneless skinless chicken breasts, cooked and cubed

For the Biscuits
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp unsalted butter, cold, cut into 1/4-inch pieces
2 tsp olive oil
1/2 cup low fat buttermilk


1. Filling: Preheat the oven to 375 degrees.  Heat olive oil in deep skillet (oven safe if you have one).  Saute onions, carrots, and celery until they begin to soften, about 5 minutes.  Add garlic and season with salt and pepper.  Cook for an additional 2 minutes.  Add milk.

2. Whisk flour and chicken broth together until the flour is completely dissolved.  Add mixture to the vegetables and bring to a boil.  Reduce the heat to medium-low and cook for 2 minutes more.  Add peas, corn, thyme and chicken to pan.  Salt and pepper to taste.  If not using an oven safe skillet, transfer to baking dish (or individual ramekins).

3. Biscuits: In a food processor, add flour, baking soda, baking powder, and salt.  Pulse until just combined.  Add butter, and pulse until pebble sized pieces are formed.  Add buttermilk, then oil.  Pulse until the mixture is just combined; do not over mix.

4. Drop the batter in 6 mounds on top of the filling mixture (or one on each ramekins).  Bake until the biscuits are golden brown and filling is bubbling, about 20 minutes.

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