Dippin’ Biscuits

Quick Dipping Drop Biscuits | Brittany's Pantry - The perfect bread to whip up when you need something to go with dinner!Yummy comfort food.  That is what has been on my mind everyday for the past week.  Its calling to me when I sleep.  Mashed potatoes, savory, slow roasted meats, hot carmel rolls fresh from the oven…its all good.  So the other night I threw together chicken and gravy over biscuits with some fresh green beans.  I made the biscuits with a pinch of herbs to give the whole dish an extra special flavor.  My Mom used to make drop biscuits all the time when I was a kid; as a matter of fact, I don’t ever remember her making them the old fashioned way, rolled and cut.  With a large family, it was faster and less messy to just mix them up and throw on a sheet pan.  Drop biscuits are just what they sound like.  The dough is usually a bit more sticky, and instead of turning it out onto a floured counter, rolling them out and cutting with a biscuit cutter, they are spooned right from the bowl and ‘dropped’ on a cookie sheet and baked.  To be true, they aren’t the smooth, puffy, flaky buns you may think of when biscuits come to mind, but they are a rustic, easy and quick alternative.  And perfect to smother in gravy.   This is what I threw together before dinner and with the addition of sage and pepper, the flavor is perfect for dipping into the gravy at Thanksgiving.  Easy to throw in the oven while the turkey rests and you get the rest of the food on the table.  Wow!  I am thinking about the holidays already?!  Sheesh.  Without the spices, they are just a plain, everyday, all purpose bread.  Add a spoonful of sugar, and you could top them with strawberries and cream.

Dippin Biscuits (note: recipe has been updated since original post)

2 c all purpose flour
1/2 c cornmeal
2 1/2 tsp baking powder
1/2 tsp black pepper
1 tsp dried sage
pinch of salt
6 T cold butter
1 c milk

In a medium sized bowl, mix dry ing. with a fork.  Add butter, cut into small chunks.  Cut in butter with a pastry blender, fork, or two knives till butter is the size of small peas. (Alternatively, pulse all ing in a food processor till butter is the size of small peas.  Dump into a med sized bowl.)
Add milk and mix with a fork just until it comes together.  Dough will be sticky.  Drop dough into 6 portions on a sheet pan covered in parchment paper sprayed with nonstick cooking spray.  Bake at 400 degrees for about 15 minutes or until puffed and golden on top.  Biscuits can be baked and cooled and frozen for up to 1 month.