My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, August 9, 2010

Black Pepper Drop Biscuits

All I know is another biscuit recipe on the blog is all I need. But this one is very different from the others, it's a drop biscuit and it only makes 4. You can double the recipe if you need more.

I particularly like these drop biscuits, seasoned with black pepper, with stews or dishes with a thick gravy. They're great for sopping up every last drop. These have a little kick to them. If you prefer regular biscuits, don't add the black pepper, or just use half for a milder flavor.

Black Pepper Drop Biscuits
4 biscuits
print recipe

1 cup flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon solid vegetable shortening
1/4 cup plus 1 tablespoon milk
2 teaspoons coarsely ground black pepper

1. Preheat the oven to 400 degrees F.
2. Lightly oil a pie tin.
3. Combine all of the ingredients in a mixing bowl and mix well. The dough will be slightly sticky.
4. Divide the dough into 4 equal portions and drop into the pie tin. Bake for 25 to 30 minutes, or until lightly browned.
5. Serve right from the oven.

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