One day we decided to ignore the standard instructions for drop biscuits. The result? Best biscuits ever.
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They look fantastic! thanks Julia, I will definitively will try them. Gracias!!
IT WAS REALLY SHADY OF YOU NOT INCLUDING CHRIS-NOT EVEN A MENTION OR A PICTURE-IN YOUR 25th Anniversary episode!!!
Reporting back after making these, I did a dill and cheddar variant. This recipe is divine, if you find that your butter is too warm to chunk after adding it to the cold buttermilk, drop in an ice cube and it'll get where it needs to be. For a more fool proof recipe, I think putting the bowl in the freezer for a few minutes before combining would also alleviate this issue.
Savory version of what our mother used to make for Strawberry shortcake.
One of my favorite combinations is rosemary and olive. These biscuits will be a favorite.
A family favorite, this has been in our rotation forever.
But Julia! What about a spring loaded scoop to portion out the dough?
Love the recipe! But Parchment paper on 475? Every box of Parchment I've purchased said no higher than 425°. And when I've used that temp the paper is tan when I asked I out. What brand are you using?
Moore Susan Wilson Steven Anderson Anthony
I made these today. Did all prep work for the biscuits while my oven was heating. So basically from beginning to end no more than 30 mins… including the 5 mins rest time. They were so popular I almost had to make another batch.
Thank you, thank you, thank you Julia for sharing this recipe! I made them today and they were so good – so easy – so perfect! I will be making these at least 2-3 times a week.
Neat trick! 👍👍
Combining the buttermilk and butter is smart. Would work nicely to incorporate fats(ghee) to non dairy milks. Biscuits have to be delicious.
This is almost identical to my favorite scone/rock cake recipe. Omit the olives and rosemary, of course, and increase the sugar to 1/3 cup. Add 1 cup of your favorite dried fruit. The rest of the recipe is identical. You can also do other add-ins like spices or chocolate chips to turn these biscuits into a sweet treat with coffee.
I store leftovers in a plastic tub. Reheat them in a 350-degree oven for 7 to 10 minutes. They almost taste like a fresh batch when they're reheated the next day.
Great idea with the butter! I’ve been grating butter in to get a similar result, but this method is so much easier and quicker. Thanks!
Use this recipe and substitute crushed garlic (or garlic powder) and parsley for the rosemary and Kalamata olives.
Add 1 cup of sharp grated cheddar.
Bake, then brush the tops with melted butter with garlic and parsley.
They’re exactly like the infamous Red Lobster Cheddar Bay Biscuits!
Risk it for the biscuit✌🏻
Up here in Canada I've had scones from cafes that seem to more closely resemble briskets in texture. While they were larger than the ones shown here, they're still more buttery and flakey, rather than dry and crumbly (the latter is what I associate more with British scones). Turns out I might just prefer biscuits to scones with my morning coffee!
forbidden chocolate chip
It does sound like a best ever drop biscuit.
Thanks
Ty Julia Great idea doing the warm butter w cold buttermilk to make the chards … do much easier but fantastic result 😊
Making these asap
Did you bake these with convection or with regular bake?
Making this right now but all vegan amazing thank you I have done 2 at once and it's amazing
This one's a keeper, thanks!
I have been making these ATK drop biscuits for years; minus the olives and rosemary, and they are so good and easy! Also, if you love Red Lobster biscuits, add cheddar cheese!
My kids don't like olives so I put in a handful of shredded Tillamook extra sharp white cheddar instead. Came out great!
I thought you were not to use a good sharp knife as a scraper because it dulls the knife.
Those look so tasty
The stem of the rosemary can hold a chicken tenderloin while grilling it flavor
these look fantastic! i'm going to make them! I'm a biscuit lover!
You're great!
Thank you!
Olives don't appeal to me. I'd be tempted to add cheese instead, but I wonder about how the fat in the cheese would interact with the rest of the ingredients.
They look terrific!
"4 hours ago?" Look out her kitchen window… It's snowing.
Are NOT too salty.
Looks yum. Sundried tomato & parmesan would be great too.
Has to be incredibly salty with all that sodium carbonate.
Parchment paper 425⁰ max 🔥
I'll have to try the butter trick,I always use mayonnaise in mine.
Sounds delicious – I’m anxious to try! Thanks!
They look so yummy. I wanted to grab one thru my laptop screen. I think I shall make these. Thanks Julia!