Classic Drop Biscuits

An excellent addition to a brunch spread made from the most basic of ingredients. Perfect for when you find yourself being, as I have, a friend's welcome but unexpected guest the morning after a very long night. If you manage to rise before your hosts, all dues will surely be paid when they are greeted by a skilletful of steaming hot buttery biscuits.

The best recipe of course, is the simplest one. So, I've written a recipe bare as bones, that

once mastered can be used as a base tor many other creations. Good biscuits are not an impossible task. There are three keys to success. A very hot oven (450 degrees), very cold ingredients, and a very very gently mixed dough. Disregard for any single one of these instructions will, I'm afraid, result in disaster.

 Baked in an oven improperly preheated, vour biscuits will fall completely flat. If the butter and milk are allowed too much time to warm, then your result will be altogether stogy. Now heaven forbid, you given the dough a stern beating when mixing, well then you might as well serve vour guests a basket of pumice stones on which to spread some jam. Don’t let these dangers be a deterrent, though the perfect biscuit may take time to

achieve, the tasty treats of trail and error are still much to be enjoyed.

First preheat the oven, then start by cutting one stick (8tbs) of butter into two inch cubes and put to chill in the freezer. Sift together two cups flour, one tablespoon baking powder, and one teaspoon salt. Add the butter, and with a pastry cutter or large fork, cut in the butter until the pieces are diminished to the size of a pea. Then drizzle a tablespoonful of honey evenly over the top.

Now, have ready 1 ¼ cups of whole milk and add quickly ¾- 1 cup to start. Taking care to drizzle it evenly over the mixture. Working as quickly as possible, with a wooden spoon gently turn the mixture a few times, until just barely holding together. You will find a few dry spots in the dough, for this use the last ¼ cup of milk to moisten. Into a cast iron skillet greased well with butter, spoon the dough (about two spoonfuls per biscuit.) If you don't have a skillet handy then cluster them very close together in the center of a greased baking sheet.

Waste not one moment and throw them straight into the oven placed on the top rack Bake for around 12- 15 minutes. Check after ten minutes to see how fast they're cooking. They are done when the tops are beginning to golden, and they are no longer steaming. Makes 8-10 biscuits

Buttermilk can also be used in the same amount as whole milk for a tangier flavor. Use this recipe also as a base for scones or cobbler dough. Simply add to the flour mixture two-three tablespoons of sugar and omit the honey. Then mix in fruit, nuts, or flavorings just before adding the milk.