Biscuits are also on that list because they can be eaten with any meal no matter the time of day.
Put an egg on a biscuit at breakfast, serve a biscuit with a salad at lunch or try them for a different dinner roll.
Of course you can leave your biscuits classic and plain, but they are tasty with easy additions that require no more work than chopping before you incorporate them into the dough.
A version I’ve had on repeat are these red pepper olive goat cheese biscuits. I even made room between the cookies in my freezer to stash extras.
What Are Drop Biscuits?
Call me lazy, but you can’t beat drop biscuits.
It is the easiest way to make them. I just use a cookie scoop that’s equivalent to a quarter cup to portion them out on sheet pans.
There is no chilling the dough, patting it out or using a biscuit cutter.
Instead the biscuits turn out different irregular shapes.
I give you permission to label them rustic.
How To Make Red Pepper Olive Goat Cheese Biscuits
First, I preheat the oven to 400 degrees F.
Then I get started making the dough. In a large bowl, I combine the dry ingredients: all-purpose flour, a touch of sugar, salt, black pepper and baking powder.
Next I cut cold butter into the flour mixture. You can do this rubbing the butter with your fingers, a fork or a pastry blender. It is important that the butter is chilled. I wait to take it out of the fridge until I am ready to use it.
You want the butter to end up looking like pea-sized clumps in the flour.
I stir chopped roasted red peppers and pitted Kalamata olives, crumbled goat cheese and parsley into the dry ingredients.
After that I move onto the wet ingredients whisking together buttermilk and an egg.
Then I pour them into the dry ingredients. Once a shaggy dough forms, I use my hands to pat it together collecting any stray bits of flour.
On two parchment paper-lined sheet pans, I drop 1/4-cup-fulls of dough.
Before they go in the oven, I brush the tops with buttermilk.
The tops turn light golden brown in 20-25 minutes. I always eat a biscuit hot off the sheet pan after splitting it in half to let the steam escape.
6 ounces (1–1/2 sticks) unsalted butter, chilled, cut into cubes
1/2 cup chopped roasted red peppers
1/3 cup chopped pitted Kalamata olives
1/4 cup crumbled goat cheese
1 tablespoon chopped parsley
1 large egg
3/4 cup buttermilk plus more for brushing biscuits
Preheat the oven to 400 degrees F.
In a large bowl, combine the flour, granulated sugar, salt, pepper and baking powder. Rub the butter into the flour mixture using your fingers, a fork or a pastry blender until the butter resembles pea-sized clumps distributed through the flour. Stir in the red peppers, olives, goat cheese and parsley.
In a small bowl, whisk together the egg and buttermilk. Stir the wet ingredients into the dry ingredients to create a shaggy dough. The dough will turn into clumps. Then press it together with your hands.
Drop the dough in 1/4-cup-full in mounds on the sheet pans spreading them 3 inches apart. Brush the tops of the biscuits with buttermilk.
Bake for 20-25 minutes until they are golden brown. Cool on a wire rack. Serve warm or at room temperature.
Biscuits are best eaten the day they are baked. Store in an airtight container and refresh in a 300 degree F oven for 5 minutes.