Extra Buttery Drop Biscuits

Happy Sunday! Hope everyone is relaxing and making the most of the day before Dread Monday comes around. I woke up this morning thinking about biscuits—if I really, really had to choose, biscuits may be in my top five things I would choose to eat for the rest of my life… and if that were the case, I most likely wouldn’t live to see past age 35.

If you know me, you know that I’ve been perfecting my biscuit recipe for YEARS. I am really particular about my biscuit: They have to be fluffy, yet have a slight crunch on the outside, and really freaking salty and buttery. Also they must always pull apart effortlessly. If you’re a biscuit that’s hard to pull apart by any means… thank you, next. Over the years, I’ve learned a lot about biscuit-making, and I believe I have come close to perfection. Disclaimer: If you’re a health-conscious freak, I suggest you walk the other way, because there is a lot of fat here.

The reality is that making biscuits is pretty dang easy once you get the right mix of ingredients. And the one thing to remember here is that everything needs to be REALLY COLD. You can use buttermilk in this recipe, but I never have buttermilk on hand. Who does?! I like to use half and half with white vinegar. Daniel is still sleeping, and he’s going to be SO excited when he wakes up, because he’ll get one of my famous biscuit sandwiches. (Update: He was clapping!)

 

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