Start to Finish in Less that 20 Minutes. And That’s a Promise! This is life in abundance, as we neither bake nor eat biscuits in this household often. But when we do, we do it right baby! I paired this wonderful bread with homemade pimento cheese, cilantro butter, and homemade blueberry jam. That was for Sunday brunch. Sunday Supper saw us making tiny turkey sliders and topping them again with yummyness. The Don enjoyed his with pimento cheese and jam; and I enjoyed mine with cilantro butter and jam (and plenty of it)! I made it just to share with you excellent people who follow along on this joint journey. Southern know how people! Shine Bright Like a Diamond.
2 cups all purpose flour 1/4 cup sugar 2 t baking powder 1/2 t baking soda 3/4 t salt 1 cup whole milk 3/4 cup mayonnaise 2 Tbs melted butter
Preheat oven to 450°. Line baking sheet with parchment paper. Combine flour, sugar, baking powder, baking soda, and salt in large bowl. In separate bowl, whisk together milk and mayonnaise. Stir milk mixture into flour mixture until just combined. Spoon level scoops of dough onto parchment paper, spacing them an inch apart. Spread with melted butter. Bake until golden, about 12 to 14 minutes. Transfer to wire rack to cool.
Take me back to lovely 12,000 acre Primland where I took up residence last week on a house-party with fun, adventuresome friends…more on that coming soon. These biscuits are simple, quick, and just perfect when you find yourself in charge of breakfast in the mountain country of Virginia! Just add local fresh berries and coffee, and that’s my idea of breakfast away from home. This is straight out of Lee Bailey’s Soup Meals, published in 1989. Bailey was a published author (18 books!), food and entertaining guru long before Ms. Stewart!
2 cups all purpose flour
1/4 t salt
2 t baking powder
1/2 t baking soda
8 Tbs cold unsalted butter, cut into pieces
1 1/2 cups buttermilk
1 cup shredded mozzarella cheese
Preheat oven to 450º.
Sift together flour, salt, baking powder, baking soda.
Cut in butter with 2 knives, crisscrossing and turning bowl.
Add 1 cup of the buttermilk and mix.
*You are trying to make a dough that is thick enough to drop from a spoon with a nudge.
Add more of the buttermilk if dough is too thick.
Stir in cheese.
Drop onto a well greased baking sheet by the tablespoonful.
Bake for 15 to 18 minutes.
*Check after 14 minutes, as ovens vary.
*These biscuits will brown.