The last couple of things I’ve posted here have been on the healthier side of delicious. Tonight’s contribution is also delicious, but also needless on the scale of “Healthy”. Exhausted by a million things going on that I’m going to generalize under the catch-all phrase “Life”, I decided on a summery dinner of grilled London Broil and Tomato salad filled with herbs, easy and super flavorful. But, alas, the meat was not thawed come dinner time. Or an hour after dinner time. And by the time we were actually able to start making dinner we were ravenous. Which is how I wonder up ruining our healthy protein and veggie packed dinner with buttery, cheesy biscuits.
Easy Cheesy Gourmet Drop Biscuits
2-3 large cloves garlic, minced
1 tsp salt
1 tsp sugar
1 tsp black pepper
2 TBSP minced sun dried tomatoes
1 TBSP grated or shaved parmesan
1 TBSP grated mozzarella
2 cups flour
1 TBSP baking powder
1 cup milk
1 TBSP olive oil
1/4 cup (1/2 stick) cold butter, diced
1 1/2 tsp freshly chopped basil
Preheat the oven to 400 degrees and set a rack for the upper third of the oven. Mix everything together in a bowl until a stick mass forms.
When I make biscuits, I make serious biscuits, which is the over dramatic way of saying I make them way too large. They are the Big Gulp of biscuits. I usually make 6 large biscuits, but you can make 8 or even 10. I wouldn’t go much smaller than that, though, and cooking time is affected by size. Bake 6 large biscuits for 20 minutes, 8 medium for 15 minutes, or 10 small for 10-12 minutes. The bottoms of the biscuits should be evenly golden brown and the tips of the various points on top crisp and golden as well.
This are fluffy, flavorful, moist, and a super tasty and easy addition to any meal, whether or not they have any health benefits. They are also excellent with a poached egg for breakfast!