Cream Cheese Buttermilk Drop Biscuits
This is one of those 'fate' recipes mon amis - I had several ideas at once, and was playing with several different totally recipes. I had ingredients for multiple dishes sitting on the counter at the same time, and the Food Fairies took a hand and graced me with these.
I make a quick version with just cream cheese to top Chicken Pot Pie. But if you want a super fast side dish for any meal - take the .043 seconds it takes to throw these together in the food processor and bake them off.
A couple of notes: these are 'drop' biscuits, vs a traditional rolled biscuit. There are a couple of differences between the two. A rolled biscuit uses butter and baking soda to create lift with steam and therefore layers - but they can be delicate and overmixing will make them tough. A drop biscuit on the other hand is fluffy inside, although still golden outside. They don't rise as much, and the rise is from baking soda and lactic acid. Either one can be flavored with all kinds of things, but a drop biscuit is a little more forgiving of additional indgredients.
I've included one additional flavor combination below that I like very well - but there are tons of others. Use blue cheese and lots of cracked black pepper. Or parmesan alone for a more delicate flavor. A little rosemary or thyme would be great - as would cayenne pepper. You can even use the herbed cream cheeses for a light flavor profile that would be amazing.
I love drop biscuits - they're incredibly fast and super versatile - and just flat out good.
2 cups of all purpose flour
1 tsp baking soda
1 tsp kosher salt
1/4 cup cold butter
3 ounces cold cream cheese
2/3 cup buttermilk (I like whole fat buttermilk)
about 3 Tbl butter, melted
If you'd like you can also add:
1/4 cup Parmesan, grated
1/4 cup Swiss, grated
1 tsp garlic powder
- Preheat oven to 375F.
- Using the bowl of a food processor, combine the flour, salt, garlic powder (if you're using it) and baking soda. Pulse to combine.
- Add the butter and cream cheese, and any other cheeses if you're using them, and pulse until the mixture resembles coarse sand.
- Drizzle in buttermilk, and pulse just until the mixture comes together. It will be pretty sticky.
- Drop by heaping rounded tablespoons onto an ungreased baking sheet. I actually like using a small ice cream scoop - makes them all very uniform. You can flatten them some with a spoon dipped in water, but frankly I don't usually bother unless I want to slice them and stuff them with something.
- Brush the tops with melted butter. Bake for 18-20 minutes or until golden brown on the outsides.
- The Thrillbilly Gourmet
Combining classic technique with everyday food for spectacular results! Eat REAL food!
More by this Author
Making a perfect sirloin roast.
This is how Southerners make perfect, moist, crunchy, tasty fried chicken.
Cast iron is wonderful stuff, but it does take some extra care and knowhow to keep it at its best. Here's all you need to know about maintaining its non-stick luster.