Making a soup and need an accompaniment to make it a full meal? Or want a quick savory option for brunch or breakfast? Or just want something delicious that takes virtually no time to make?
Assuming that one has to answer "yes" to at least one of these questions, the solution is Cook's Illustrated's Cheddar and Scallion Drop Biscuits recipe, to which I usually add half to a full minced jalapeno. The recipe takes just a few steps – basically, stirring things togetherness (yes, that easy!).
These few steps somehow result in an amazing, amazing result – a savory, moist and light biscuit. The scallions add a nice sharp flavor, the jalapeno adds sweetness and spice, and the cheddar adds another mellow flavor. These biscuits are so good that I made them three times within the first month of trying this recipe!
The cooled biscuits last a few days, and can be warmed up in an oven or microwave, though their texture may become slightly more uniform instead of the day-off feature of having a slightly firmer crust and soft interior. Regardless, these are an amazing treat!
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