Wondering what to eat today? This quick, delicious, adaptable biscuit is the answer you’ve been searching for. Well, at least it was the answer I was searching for this morning. The virtues of this biscuit are many, but let’s start with the fact that you don’t cut in any cold butter– an especial pet peeve of mine. Next, it is a drop biscuit, so no flour on your counter top, or dirty rolling pin to clean up. Last, you can change up the flavor in so many ways, depending on the meal and whatever you fancy today. I have the utmost respect for the perfect Southern buttermilk biscuit, which this is not. But sometimes I have even more respect for something lightning-quick and totally delicious, which this is.
The cheddar and garlic in this recipe are totally optional. You can leave them out, or replace them with other herbs/ spices/ add-ins. Even just plain with butter and jam, these biscuits are good, good eatin’.
First, preheat the oven to 400°F. Line a baking sheet with a small piece of parchment paper, or a silicone baking mat.
Mix the dry ingredients together in a medium-sized bowl. Include the shredded cheese and garlic powder here. (Don’t worry– garlic powder is the right choice, because it has to mix evenly with the other dry ingredients. You don’t want surprise clumps of minced fresh garlic attacking you randomly when you bite into your biscuit.)
In a separate small bowl, combine the oil, milk and yogurt or sour cream. Whisk with a fork to combine. Add these wet ingredients to the dry, and stir just enough to combine the dough evenly, so that everything is mixed together. Then, either drop the dough into a slightly-flattened mound on the baking sheet, or form the dough into a biscuit shape that is about one inch high, using your hands.
Bake for 16-18 minutes, until the bottom begins to brown nicely. Enjoy warm from the oven.
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