Make a double batch if you’re have friends coming over.Chill your biscuit dough balls in fridge for 8-10 minutes to firm butter before baking.Just plop a big spoonful on the tray, no cutter equals more fluffy!.Any herb will do, but I personally believe rosemary is the best for breakfast biscuits.Extra sharp cheddar cheese is the way to go.Sift your flour to prevent lumpy dough.Even if you’ve never baked in your life, you can have breakfast biscuit success with this recipe. That’s why I’m sharing with you, the easiest fool proof way to make a delicious rosemary cheddar biscuit. That’s right no need to fold dough or pull out your biscuit cutter.Īny true southerner takes pride in their biscuit reputation. “That,” he says, “is my Christmas tradition.Fluffy Buttermilk Drop Biscuits are a going to be your new weekend breakfast tradition! These delicious melt in your mouth morning ‘must haves’ are made with just a bowl and a spoon. These buttery biscuits may look like traditional or Bisquick biscuits but are actually gluten and grain-free. Often, Allin ends up standing in the kitchen over a pan of hot ham and dunking a just-baked biscuit into the pool of glaze right then and there. Either way, the trick is waiting long enough for any of it to reach the table.
Or stick with Allin’s method and serve the ham family-style with tender drop biscuits piled high on the side.
“They stay together just long enough to get into your mouth.”įor a holiday party, you could certainly make a traditional rolled biscuit, which would hold up better as a sandwich stuffed with ham and glaze. “I can’t even explain how tender they are,” he says. Together with a bit of black pepper, the ingredients blend into a tangy gloss-coat that borrows the best flavors of a honey-baked ham and a South Carolina–style pork barbecue sauce.įor the accompanying biscuits, Allin likes an airy buttermilk drop version to mop up that glaze, a recipe he picked up from a neighbor when the family took a brief detour to live in Jacksonville, Florida. But it’s the mustard, brown sugar, and vinegar glaze he slathers on top that’s the transformative element. He substitutes a good-quality, bone-in precooked ham, which gets a little added character from some whole cloves punched into the surface. We confess to being a little obsessed with any and all bread recipes. These days Allin doesn’t fuss with soaking the salt out of a country ham. Buttermilk drop biscuits are super tender and flaky, and this self rising flour biscuit recipe requires just 3 ingredients In only 20 minutes, you can have a batch ready to serve for a quick side, or for smothering with for breakfast or dinner. Pretty soon you were just digging into the glaze, it was so good.” “It’d be sitting out on their table with this glaze dripping all over it, and you would grab a biscuit, too. “From the time I was fifteen until I was in college, we went over to the Harmons’ house and had that ham,” he says. The resulting glaze would settle into the pan drippings, rendering a thick, sweet cousin of redeye gravy draping slices Allin couldn’t wait to snag. Each year, his family’s friends the Harmons would soak a country ham in a cooler on their back porch for days, then coat it with a mixture of mustard and brown sugar. He first encountered the version that would come to define his Christmas as a teenager in Greenwood, South Carolina. These easy drop biscuits can be used for desserts like strawberry shortcake, for breakfast sandwiches oozing with a runny egg, or to round out an incredible dinner any night of the week. Ham has long been a holiday obsession for Billy Allin, the chef-owner of Cakes and Ale, a Decatur, Georgia, favorite (now closed).
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