I love Thanksgiving. I really, really, love Thanksgiving. I like what it stands for now in my own life. I’m marrying into a really big family, and every year Thanksgiving kicks off a series of get together’s we have during the holiday season. I love nothing more in my life than to sit around with a huge family, laughing, eating, and laughing some more. It does something for your spirit unlike any other thing can do.
For this last Thanksgiving we had to figure out what to make, and I decided on biscuits. I made some sweet biscuits using storebought biscuits, but I didn’t fall in love with them despite being filled with, of all things, Nutella. They were good straight out of the oven the first time around, but the next day – I’ll pass, thanks.
As for the Savory biscuits – homemade was the only way to go. I’m not sure I’ve ever made, in this house or growing up, a non-homemade biscuit. There may have been once or twice in college when someone else baked, but just like huge families – there’s nothing like a homemade biscuit. For a long time my recipe was the traditional butter biscuit. A nice heavy, thick, dense biscuit with bakewell creamer. Not too long ago the fiance asked if I could try a lighter biscuit. I admit I was taken aback a little…but these were “my” biscuits. My biscuits aren’t light and fluffy.
I was so wrong. My biscuits are now super light and fluffy, delicious and you don’t have to roll them…or use butter.
My new biscuit, is hands down, drop biscuits.
For Thanksgiving I made three double batches of these, all with asiago but all with different herbs (sage, rosemary and a thyme mix, which made my future uncle in-law laugh).
I guarantee you’ll love these as much as I do. They are still great the next morning, especially when cut in half and turned into skillet biscuits. Mmmm…..
Drop Biscuits: (recipe adapted from Mama’s Health)
- 3 cups flour
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1.5 cups milk (a little fat is better than none, but not necessary. You can sub in buttermilk)
- 3 Tbsp + 1 tsp olive oil (veggie works too)
Mix dry ingredients and then add in wet. Stir to combine and use a icecream scoop to fill greased cupcake pans or silicon molds. You actually CAN just drop these right onto a greased and floured cookie sheet no issue, but I prefer the contained look from the molds, they aren’t able to spread as much. Try both ways, they are awesome!
Bake 12-20 minutes (closer to 20 if your oven is horrible like mine) on 450 degrees (okay, I don’t think my oven EVER reaches 450 hence my issue. I dream of my double ovens in the future when our kitchen is redone). You want them to be golden brown on top and nice and crispy.
Set aside to cool off and walla, eat with hot delicious butter or gravy and you will be in heaven. I was skeptical. Biscuits without butter? I didn’t really believe it. I do now. Damn, now I’m craving them again. Off I go!