3-2-1 Drop Biscuits + Cheddar and Buttermilk Variations

3-2-1 Drop Biscuits

3 tablespoons baking powder

2 cups all-purpose flour

1/4 cup organic shortening

1/2 teaspoon salt

1 cup whole milk

Preheat your oven to 425 degrees. Mix dry ingredients in a large bowl. Cut in the shortening using your fingers until pieces are no larger than a pea. Make a well in the center of the flour mixture. Add milk. Using a rubber spatula, fold the milk and cheese into the dry ingredients; use as few strokes as possible. The less you stir the dough, the more tender your biscuits will be.

Using a medium ice cream scoop, scoop up a 1/4-cup portion of dough and drop it onto a parchment or silpat-lined baking sheet. Repeat until all dough has been used. (You should get about a dozen biscuits from this recipe.) Be sure to leave an inch or so between each biscuit, but don't be too particular about their shape -- drop biscuits are supposed to be rustic. Bake for 15 minutes or until the craggy edges are brown and crispy.

To make Cheddar 3-2-1 Drop Biscuits add one cup of shredded cheddar to the dry ingredients.

To make Buttermilk 3-2-1 Drop Biscuits substitute 1 1/4 cups buttermilk for the whole milk