Drop biscuits. Super simple, keep them in the freezer, uncooked, and have delicious biscuits any time. Especially Thanksgiving weekend. Make ahead, make the day you eat them, just make them. We drizzled Cider Culture's cider sage butter that we made last week over the top of the biscuit. We're all about efficiency in menu planning, you could make both this weekend and be ready to go for the big holiday.
Recipe is from The Pioneer Woman, full details here. The parmesan takes it over the top, but the secret sauce is including the herbs. We've made it with dried herbs (reduce quantities by a third), we've made it with fresh, we've even made a kiddo-friendly version with no herbs. This time, we made it with fresh oregano and parsley, and omitted the thyme since we knew we were using a cider sage butter with shallots.
Ingredients
1 1/2 cups all-purpose flour
1 heaping tablespoon baking powder
1/4 teaspoon kosher salt
Pinch of garlic powder
1 stick (1/2 cup) salted butter, cold, cut into small pieces and stashed in the freezer briefly, plus 2 tablespoons cider sage butter, melted, for brushing
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley, chopped
1 teaspoon fresh oregano, chopped
3/4 cup whole milk
A Note on Ingredients
You don't need fancy Parmigiano Reggiano for this recipe, just a solid block of parmesan is fine. Don't use pre-grated parm, it's just wrong.
Make It!
Full recipe deets here on Food Network. Preheat oven to 400F. Pulse dry ingredients to mix. Add cold butter and pulse until your butter bits are pea-sized. Transfer to mixing bowl, add parm and herb and mix.
Drizzle milk, and mix gently — just barely enough to combine flour. Do not overmix, unless you want biscuit bricks. Use two large spoons to drop 1/2-cup sized dollops of six biscuits on a parchment-lined baking sheet. Don't press them down, and enjoy wacky biscuit tower drops. Bake until golden brown — about 20 minutes — and toothpick comes out clean. Brush with melted cider-sage butter and serve to cooking glory. Heats basically the same amount of time when frozen and put straight into the oven. Let the golden crispiness and the toothpick, not the time, guide you.