Buttermilk Garden Drop Biscuits

Another quick and convenient biscuit for a weeknight meal

Ingredients

2 1/4  cups all purpose flour

1 tablespoon sugar

1 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon baking soda

5 tablespoon cold butter 

1/4 cup minced fresh chives

1/4 cup finely shredded carrot

1/4 cup minced celery

1/4 cup shredded Romano cheese

1 cup of buttermilk

Directions

Preheat oven to 425 degrees. Stir dry ingredients together in a medium size bowl.  Cut in butter using a pastry blender or two knives. Mix in chives, carrots, celery and cheese. Add milk and stir until just blended.  Drop by tablespoons onto a lightly greased baking sheet.  Bake at 425 degrees for 12 to 15 minutes, or until lightly browned.  Cool slightly and serve warm.  Makes 12 large biscuits.

Notes

--I developed this recipe by improvisation one spring day in 2017, when I had chives in the garden and buttermilk in the fridge, plus some limp celery and a few baby carrots. I started with a drop biscuit recipe from The Joy of Cooking and adapted based on the ingredients. Feel free to experiment based on what needs pruning in your herb garden and what's in the vegetable crisper.

--These drop biscuits mix up in five minutes and bake in about 15, so they are great weeknight recipe that pairs well with soups, stews, and casseroles.