Fresh dill and chives plus a bit of Parmesan cheese make these easy drop biscuits something special. The dough should be wetter than for rolled biscuits, and baking them in a pan with sides, such as an 8- or 9-inch layer cake pan, helps them rise. Don’t worry if they touch as they bake — you can easily separate them when they’re done.
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon chopped fresh dill
- 1½ teaspoons chopped fresh chives
- 1 tablespoon grated Parmesan cheese
- ¼ cup shortening, cut into cubes
- 1–1½ cups buttermilk
Preheat the oven to 450 degrees.
Put the flour, baking powder, salt, herbs and Parmesan in a large bowl. Stir with a whisk to combine. Put the shortening on top and cut it into the dry ingredients with a pastry blender. Work quickly and don’t over-blend. The result should resemble coarse cornmeal. Add enough buttermilk to get a moist dough, stirring just enough to combine the ingredients; don’t overmix.
Scoop heaping spoonfuls of the dough, 2–3 tablespoons per biscuit, into a baking pan with sides. Bake for 15 minutes or until the biscuits are light brown. Serve warm.