Everything Drop Biscuits with Cream Cheese
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 12 min @ 450° |
| Source | Smitten Kitchen Every Day, by Deb Perelman (pg 17) |
| Yield / serves | ~12 biscuits |
| Rating | Delicious |
Ingredients
Seed Mix:
- 2 T sesame seeds
- 2 T poppy seeds
- 1 T dried minced onion
- 2 t dried minced garlic
- 1 t coarse salt
Biscuits
- 2 1/2 c all-purpose flour
- 2 1/2 t baking powder
- 1 t coarse salt
- 4 T cold, unsalted butter, cut into cubes
- 4 oz plain cream cheese, cold, cut into cubes
- 1 c buttermilk
Preparation
Heat the oven to 450°. Line a large baking sheet with parchment paper. Combine the seeds with the dried onion, garlic, and course salt in a small bowl. In a larger bowl, combine the flour, baking powder, and 1 teaspoon salt. Scatter the butter and cream cheese over the dry mixture, and use your fingertips or a pastry blender to work them in until the mixture resembles rubbly sand. Add the milk or buttermilk, and stir until just combined, with dough clumping together.
Drop the dough in about twelve equal mounds (it's okay if you get more or less; a #16 scoop works great), one at a time, into the everything-seed mixture. Use your fingertips to give them a little half-roll through the seeds, and space them evenly on the baking sheet. Repeat with remaining dough. (You'll have some extra seeds. I love these as a garnish.) Bake until golden and your home smells like a bagelry, about 12 minutes.
Notes
- The biscuits are best on the first day.
- You can freeze the unbaked dough in mounds. Let warm slightly from freezer, then roll in the seeds before baking.
