I remember a few years ago when everyone thought biscuits were made only by a few great Southern cooks. And then the biscuit was rediscovered! Biscuits started appearing on the covers of trendy food magazines, articles were written about the perfect biscuit and recipes using biscuits in new creative ways started turning up in cookbooks and restaurants all over the country. During the biscuit downtime, though, I can tell you a lot of folks were still making biscuits.
In my opinion, claiming to have the “perfect” biscuit recipe may be a bit over-reaching. There are as many good biscuit recipes as there are good biscuit makers. Some like light fluffy biscuits, others prefer flaky and crispy with variations all in between. To me – I say the perfect biscuit is the one you like!
Nashville seems to be a popular location for restaurants serving biscuits in amazingly different ways from sandwiches to desserts! Thankfully, all this attention is inspiring young cooks to learn the art of the biscuit.
Fortunately for those biscuit lovers who prefer or have to eat gluten-free, Martha White® has recently introduced a Gluten Free Buttermilk Biscuit Mix! The mix makes crisp drop biscuits – another delicious biscuit version. The package suggests several variations achieved by adding a couple of ingredients to the dough. Now you can create your own signature biscuits – gluten-free or not!
Here is a delicious recipe for Zucchini Cheese Drop Biscuits. A good use of that zucchini from your garden. If you prefer to use self-rising flour, omit the baking powder and salt.