Biscuits, baby. They got it all. And then some!
With the crispy. With the crumbly. With the cheesy.
And the herby. The buttery. The flaky.
Ugh. Perfection. Especially drop biscuits. There’s no folding, no cutting - not that we mind those things, we don’t, sometimes you just need a quick and easy biscuit. Just a little mix, a gentle scoop, and a quick bake.
The secret is the cast iron pan. It gives you the crust. That golden brown, crunchy, melted butter goodness. No, it’s not entirely necessary to use a cast iron pan to make these. A round cake pan, (Hell! A square cake pan.) would do. You won’t have the crust, but you’ll have the closeness. And did you know? That actually helps the biscuits rise! Learned that years ago from Alex at GB&D and I’ll never forget it.
And once you try these biscuits you’ll never forget how easy they are to make, how quickly they bake, or how delicious they are!