Did you ever make something good to eat—like a nice pot of soup—and realize that you were out of bread, or even worse, out of good bread? I adapted this superbuttery drop biscuit recipe from The Joy of Cooking, and it never fails to please. The best thing about these biscuits is they are superquick to make, and honestly, fairly idiotproof.
You can make them with white flour or whole wheat flour. The best flour I have found…and I’m not just saying it…is the new fresh-ground certified organic flour from the Rodale Institute. You can buy it on the Institute’s website; they offer organic pastry flour and organic whole wheat flour. My favorite butter these days is Organic Valley’s Pasture Butter. It’s made from the cream of cows that eat grass and are humanely raised.
2 cups flour
½ Teaspoon salt
1 Tablespoon baking powder
8 Tablespoons butter
1 cup milk
1. Preheat the oven to 450°F.
2. Mix the flour, salt, and baking powder together in a bowl. Stir it up a bit.
3. Cut the butter into bits and mix it in with the flour. No need to overdo it, but don’t leave any butter bits larger than a pea.
4. Add the milk and stir until mixed. But don’t stir too much. If the batter seems too wet, add more flour. If the batter seems too dry, add more milk. The consistency should be firm but not hard, wet but not liquidy!
5. With a spoon, drop the mixture onto a cookie tray or two—they may spread a bit so leave room.
6. Bake for about 15 minutes. Keep checking, and when they get golden on top they are done!
7. Eat directly!
If you want to, you can add fresh herbs or other creative ingredients. These biscuits are also good for making desserts like strawberry shortcake.