My love for biscuits started in my grandmother’s kitchen as she would almost always have them around for many family gatherings, big or small. I have many memories of grabbing a biscuit just as it was coming out of the oven and watching the steam come off as I eagerly sliced it in half. I would then add some butter and watch as it melted into the center. That was the point in my life when I learned that one of life’s simple pleasures is that of freshly baked bread.
Biscuits are perfect anytime of the day and in any season of the year. These drop biscuits are like summer on a plate with the corn and chives added into the dough for a fresh and seasonal approach. They could not be more easy to make as you simply mix up the dough, scoop up individual portions and plop them onto a baking sheet and into the oven. At the last minute I chose to add a sprinkle of sea salt to the top of each biscuit before placing them in the oven and believe me when I say this is not a step to be ignored.
These biscuits are incredible on their own but I imagine turning them into a biscuit sandwich by adding a slice of tomato, a smear of mayonnaise, and a bit of basil would have your taste buds running wild . Note to self, I must try that ASAP.
I like to think my grandmother was smiling down at me as I pulled these soft and fluffy biscuits out of the oven and sharing our memories together along with my family.
- 1 Cup Almond Milk
- 2 Cups All-Purpose flour
- 2 Teaspoons apple cider vinegar
- 1 Tablespoon baking powder
- ½ Teaspoon baking soda
- ¾ Teaspoon salt
- 4 Tablespoons non-dairy unsalted butter, cut into pieces (like Earth Balance)
- 1 Cup fresh corn kernels
- 2 Tablespoons chopped fresh chives
- Preheat oven to 450 degrees
- Whisk Almond Milk and vinegar together and set aside. In a large bowl mix together the dry ingredients.
- Add in the cold butter pieces to the dry ingredients. Using your fingers, combine the butter into the flour mixture until it resembles course bread crumbs. Make a well in the center of the mixture and pour in the milk. Mix with a wooden spoon until slightly combined. Dough will be sticky .
- Quickly mix in the corn and the chopped chives.
- Turn dough onto floured surface, flour hands and fold dough 5-6 times(add more flour to the surface or dough as needed).
- Form dough into a 1 inch square shape, handling as little as possible. Use a 1" thick biscuit cutter or the rim of a drinking glass to portion out the dough into biscuit rounds. Repeat and place biscuits on a greased baking sheet. Sprinkle with sea salt.
- Bake 13-15 minutes or until the biscuits are puffed and lightly browned.
- Serve immediately.
- Allow extra biscuits to cool completely before storing in an air tight container.