Drop Biscuits

It turns out the Hatfields and McCoys were actually fighting about this age old question: Drop biscuits or Cut-out biscuits? My vote goes to these crusty golden delights. They're called "drop biscuits" because rather than rolling out the dough and cutting out a round disc (yielding "cut-out biscuits"), you take the ooey gooey make-sure-you-take-off-your-rings batter and drop it into a greasy cast iron for baking.





Serves 4
Ingredients:

• 1 c all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 Tbs white sugar
• 1/4 c cold butter, cubed
• 3/4 c cold milk

Directions:
1. Preheat your oven to 450 degrees. This must be how the "blood, sweat, and tears" come to play...
2. Mix flour, baking powder and salt in a mixing bowl. Cut the butter with butter knives (or a pastry dough smasher thing that mom's have then they have too much stuff in their kitchen). Add 2 T at a time mixing between additions. The consistency you're going for is kind of like... it will hold a dough ball shape if you pick up a hunk and drop it.
3. Drop the batter by small handfuls (or spoonfuls) into a cast iron skillet. Separate just slightly. Bake 12-14 minutes.

These biscuits are lent well to being stuffed full of delicious flavor combos like cheddar, garlic and chives. My favorite is adding a big blob of ricotta cheese for a subtle richness.