If there's just one thing I'd like to say on the day before Thanksgiving (and it's only allowed to be food-related)(because there's really just so much to discuss), it's that you need....NEED to step away from the crescent rolls. Just look behind you, back up, and find the butter and buttermilk.
I actually semi-boycotted the assignment of four dishes for my family's potluck tomorrow, based on the fact that I have really ambitious menus at work all week. But then, of course, I negotiated to two–but then three–when my aunt and uncle mentioned they'd buy the gross tube bread. I will do anything to avoid those chemical rolls, except not not eat buttery bread on Thanksgiving. I assure you that I'm no food extremist by any stretch, but they seriously taste like chemicals and why waste your calories on that shizz?
Drop biscuits are seriously simple. If you're too lazy to grate butter and cheese, check out this recipe, it's a good one.
Cheddar-Scallion Drop Biscuits
INGREDIENTS: (makes 12)
- 6 tablespoons cold unsalted butter, grated
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon cayenne
- 7 oz. cheddar (I used Kerrygold’s Skellig)
- 3 large scallions, finely chopped (whites and light green only)
- 1 cup buttermilk (shake well)
Preheat oven to 450 F.
Start by grating cold butter on the large holes of a box grater. Place in freezer while getting dry ingredients ready.
In a large bowl, whisk together the flour, baking powder, sugar, salt, baking powder and cayenne. Add the grated butter, cheddar and scallions, incorporating evenly. Add buttermilk and mix just until everything comes together. Don’t over-mix.
Drop dough in 12 equal mounds onto a parchment-lined sheet tray and bake until golden, 18-20 minutes.
Butter and Skellig were kindly provided by Kerrygold.