It's soup and stew season and that means there are never enough inventive ways to make a biscuit, roll, loaf of bread, or dumpling that will put the topper on whatever soup or stew is making it to your dinner table!
The other evening, I made Susan's Black Bean and Pumpkin Soup ... and oh my, it was good! See the link above and explore her site at Beyond My Kitchen Window for a treat. Read on to see the incredible biscuits that went with that gorgeous soup!
These are quick and easy biscuits that have crispy bottoms, crunchy tops and are loaded with a smokey cheesy oniony garlicky flavour ... so easy. Drop biscuits are much less messy to make than their 'rolled and cut' cousins. Try them! Do!
3 tsp. baking powder
½ tsp. garlic powder
1 tsp. kosher salt
1 stick (1/2 c.) butter
1 c. grated smoked
2 scallions, finely chopped
1 c. whole milk
Pam olive oil spray for spritzing
Paprika for sprinkling
- Pre-heat the oven to 450° F.
- Mix the flour, cornmeal, salt, garlic powder, and baking powder in a bowl.
- Cut the cold butter into the dry ingredients until the mix is crumbly.
- Grate the cheese and chop the scallions.
- Add them to the dry mix and toss to coat and break up the cheese.
- Add the milk and mix just until the batter is barely formed.
- Spoon 9 big gobs of biscuit dough onto an ungreased cookie sheet, leaving about an inch between each biscuit.
- Sprinkle on the paprika and spritz with olive oil spray or brush with olive oil.
- Pop the pan into the hot oven and bake for 10 to 12 minutes. The biscuits should be golden brown and have a bit of give when you press the tops.
- Remove from the cookie sheet right a way and serve piping hot.
This seems a perfect addition to the breadbasket that Heather has organized for the past year over at girlichef . Stop in to see what other holiday-themed or wintertime breads have been added to December's breadbasket!