Flour: Regular all-purpose flour will work best. ![]() Pop them into the oven and 14 minutes later you’ll have delightful biscuits to serve alongside the family meal. Mix the ingredients together and use a large ice cream scoop to drop mounds of batter onto a baking sheet. If you are busy preparing a meal for the family, have the kids come in and help with the biscuits. No need for a food processor, mixer, biscuit cutter, or rolling pin. In all honesty, this recipe is so simple to make. That paired with butter and buttermilk yielded a biscuit with delightful flavor and incredible texture. These amazing easy homemade drop biscuits need to be on your dinner table tonight! They are flavored with parmesan and garlic. This recipe calls for melted butter (rather than cold butter) and cold buttermilk which get stirred together to form clumps of butter, resulting in a tender biscuit. Though similar, these drop biscuits are much different than the cheesy zucchini tomato drop biscuits. ![]() My honey cream cheese biscuits take things to a new level, as do my cheesy zucchini and tomato drop biscuits. My fluffy buttermilk biscuits are a favorite on this site. I’ve made other biscuits – you might have too. Homemade biscuits are delicious at breakfast alongside grits and eggs, at lunch with baked ham or on the side of chicken pot pie, and as a dessert (without the savory ingredients). I could, and do, eat them any time of day. To me, they are the ultimate comfort food accompaniment. “That,” he says, “is my Christmas tradition.I love a good biscuit. Often, Allin ends up standing in the kitchen over a pan of hot ham and dunking a just-baked biscuit into the pool of glaze right then and there. Either way, the trick is waiting long enough for any of it to reach the table. Or stick with Allin’s method and serve the ham family-style with tender drop biscuits piled high on the side. “They stay together just long enough to get into your mouth.”įor a holiday party, you could certainly make a traditional rolled biscuit, which would hold up better as a sandwich stuffed with ham and glaze. “I can’t even explain how tender they are,” he says. Together with a bit of black pepper, the ingredients blend into a tangy gloss-coat that borrows the best flavors of a honey-baked ham and a South Carolina–style pork barbecue sauce.įor the accompanying biscuits, Allin likes an airy buttermilk drop version to mop up that glaze, a recipe he picked up from a neighbor when the family took a brief detour to live in Jacksonville, Florida. But it’s the mustard, brown sugar, and vinegar glaze he slathers on top that’s the transformative element. He substitutes a good-quality, bone-in precooked ham, which gets a little added character from some whole cloves punched into the surface. These days Allin doesn’t fuss with soaking the salt out of a country ham. Pretty soon you were just digging into the glaze, it was so good.” “It’d be sitting out on their table with this glaze dripping all over it, and you would grab a biscuit, too. ![]() “From the time I was fifteen until I was in college, we went over to the Harmons’ house and had that ham,” he says. ![]() The resulting glaze would settle into the pan drippings, rendering a thick, sweet cousin of redeye gravy draping slices Allin couldn’t wait to snag. Each year, his family’s friends the Harmons would soak a country ham in a cooler on their back porch for days, then coat it with a mixture of mustard and brown sugar. He first encountered the version that would come to define his Christmas as a teenager in Greenwood, South Carolina. Ham has long been a holiday obsession for Billy Allin, the chef-owner of Cakes and Ale, a Decatur, Georgia, favorite (now closed).
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