Quick and Easy Drop Biscuits

Recipe courtesy the Bride and Groom First and Forever Cookbook

Chris is a biscuit man, I attribute this to his being from the south- yes, Virginia is officially the south. We found this recipe in one of the cookbooks we got for our wedding and we keep coming back to it. We prefer the original biscuit smothered in jam, although the cheddar dill are worth trying out if you prefer something more savory.

Makes 6 Biscuits

1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons sugar
3/4 teaspoon salt- the original recipe says kosher salt but we just use regular old salt
1 cup chilled heavy cream, plus more as needed

Preheat oven to 400°F.

Stir together the flour, baking powder, sugar and salt in a large bowl. Add the 1 cup cream and stir just until the dough forms. The dough should be slightly sticky. If it seems dry, add a little more cream. Drop 1/4 cup of the batter onto a baking sheet for each biscuit, spacing them about an inch apart. Bake until the biscuits are pale golden on the top and golden brown on the bottom, 18-20 minutes.

Variation: Cheddar cheese- dill biscuits: Add 3/4 cup Cheddar cheese, 1/2 teaspoon dried dill weed, and an additional 2 tablespoons all-purpose flour (1 1/4 cups total flour) to the batter.

Helpful Hint Courtesy of the Authors: These biscuits freeze beautifully. Drop the biscuit dough onto a baking sheet as directed but do not bake. Instead, place the baking sheet in the freezer, then transfer the frozen biscuits to a sealable plastic bag. When ready to bake, preheat the oven to 400°F. To prevent the bottoms of the biscuits from browning, put the frozen biscuits on a baking sheet stacked atop another sheet, place in the top third of the oven, and bake for 25-30 minutes.