Sometimes I like to break the rules, to see exactly how far I can go before there are consequences. I’m not proud of it, it’s just part of who I am. While I’m doing it, there’s a little voice in my head telling me that I’m just asking for trouble. But I can’t help myself. I’d like to think that I don’t do it as often as I used to. Being young and stupid only works as an excuse for so long. Eventually, you’ve got to ante up and pay the bill. So now I try and be a little more selective about my rebellious moments. Still, if someone says I HAVE to do ‘X’, it makes me WANT to do ‘Y’. See, I told you it’s not pretty. But sometimes breaking the rules is the only thing to do.
If I had followed the exact instructions of the Three Cheese Drop Biscuits recipe in Bon Appetit – Fast, Easy, Fresh, I imagine we’d be having a much different conversation today. But I took one look at “rub butter in with fingertips until it resembles coarse meal” and said “hells no”. I remember what happened in Home Economics class when I tried to “cut” butter into flour. It was a big freaking mess. Bon Appetit isn’t going to talk me into going down that road again. I don’t care how Fast, Easy, or Fresh they say the recipe is.
So I did what any rebel would do. I thumbed my nose at the recipe and pulled out the food processor. I was going to use it to grate the cheese anyway so why shouldn’t I also use it to work the butter into the flour? Yes, I know, the method by which one incorporates the butter and flour makes all the difference…blah, blah, blah. I hear ya, really. And I just don’t care. I’m going to do it my way.
In fact, I’ll put my food processor drop biscuit up against one made to Bon Appetit’s specs any day. That’s how good I think these turned out. In fact, we scarfed the first batch down so quickly that I had to make a second batch the next day. There are few things that I’m willing to make two days in a row. Right now, this is at the top of that list.
And the only trouble I think I can get into by breaking the rules with these biscuits is an extra pound or two that I’ll have to work off. What can I say, Cheesy Drop Biscuits are worth an extra thirty minutes on the treadmill.
Cheesy Drop Biscuits
Adapted from Bon Appetit – Fast, Easy, Fresh
BAH Tip: Softer cheeses, like Fontina, are easier to grate if you let them sit in the freeze for 15 to 20 minutes. Once they firm up, run it over your box grater or use the grating blade on your food processor for easy shredded cheese.
- 1 1/4 cups all purpose flour
- 1 1/2 tablespoons (4 1/2 teaspoons) sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons butter, chilled and cut into small cubes
- 5 1/2 ounces grated cheese (BA-FEF recommends Sharp Cheddar, Monterey Jack, and Parmesan. I used a combination of Sharp Cheddar and Fontina.)
- 2/3 cup buttermilk, chilled
Heat oven to 400 degrees. Lightly butter or line a baking sheet with parchment.
Put flour, sugar, baking powder, baking soda, and salt in the food processor and pulse to combine. Add cubed butter and pulse until combined into a coarse meal. Add grated cheese and pulse once or twice more.
Transfer mixture to a bowl, gradually add buttermilk, and mix to combine. Drop generous spoon fulls of dough (approximately 1/4 cup) onto the baking sheet, yielding 12 biscuits.
Bake for approximately 16 minutes, until starting to brown on top. Serve warm, cold, or at room temperature.