There’s an AMAZING bakery in Seattle called Macrinas. All of my Seattle friends know what I’m talking about… the rocket muffins with the raspberry jam haphazardly dropped in the center; the morning glory muffins that make you think you’re eating something healthy and you’re really doing something good for yourself as you devour all the fattening loveliness; the orange hazelnut pinwheels (my personal vice), all of which you enjoy while sipping a Mexican chocolate mocha. Ahhh, all of the delicious memories!
Anyway long, long ago, in a far away magical, wet, grey place called Seattle, I used to work at Macrinas. It was so much fun, and the people I worked with were awesome. Now I must be honest and say that I only worked at the counter; I was NOT a baker (those talented people are gifted!). While working there, I served many savory biscuits. I fell in love with these little, misshapen pillows of parmesan cheese, rosemary, and ham. I still order one every time I visit my town (Seattle is still mine, even though I only lived there for 3 1/2 years – it’s just a rad city!). But I digress. Ever since I took my first bite into the yumminess that is known as the savory biscuit, I’ve wanted to recreate it. This is my attempt.
I looked online for “savory biscuits” and after playing with my search for a while, found Rosemary and Cheddar Drop Biscuits, care of cookingandbeer.com (how can you go wrong with a website named “cooking and beer”??). So I dove in with total enthusiasm and excitement!
Let me just tell you, this is the EASIEST recipe ever! The website suggests serving them as a roll at Thanksgiving dinner which I think would be a great idea and your guests would be stoked!
I mentioned in the title of this post that I had a revelation. In prepping for this week’s baking adventure on Saturday night, Paul said, “Don’t forget to take out the butter!” That’s become his knew job because I always forget. Well somewhere back in the musty, cobwebbed baking memories of my childhood, I remember my mom making buttermilk biscuits with cold butter that she crumbled into the batter. Sure enough, the recipe called for cold, cubed butter. The only reason I knew this was because I read the recipe. Shocking, I know!
I say all of this because I think I figured out what went wrong with the huckleberry coffee cake I made last week. The recipe called for HALF of an 8 ounce package of cream cheese. Well, who pays attention to the word “half”? If they want you to use 4 ounces, why don’t they just say 4 ounces? I of course just plopped in the entire 8 ounce package. Oops! Note to self… read the entire recipe!
Enjoy and happy Thanksgiving everyone!
Rosemary and Cheddar Drop Biscuits (care of cookingandbeer.com)
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 cups cold unsalted butter, cubed
1 1/4 cup cheddar cheese (I would use sharp cheddar cheese rather than mild)
1 tablespoon rosemary, coarsely chopped
1 teaspoon black pepper
1 1/3 cups buttermilk
Preheat your oven to 425 degrees F and line a large cookie sheet with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Add the cold cubed butter, and crumble with your fingers until you reach a consistency that resembles coarse crumbles. Add the cheddar cheese, rosemary and black pepper. Stir to combine and then add the buttermilk. With a heavy wooden spoon, combine the ingredients, making sure to not overwork the dough.
In 1/3 cup increments, drop the dough in dollops straight onto the cookie sheet. This is best done in two batches, as to not overcrowd the pan (about 4 biscuits per cookie sheet). Sprinkle with more black pepper and bake at 425 degrees F for 14-16 minutes. At sea level, this may take more like 12-14 minutes. Keep an eye on them. Once they are golden brown on top, they are about ready to come out of the oven.
Remove from cookie sheet and transfer to a wire rack. Best served right out of the oven.