Drop It Like It’s Hot

I’m not sure about the rest of the world, but here in Cleveland, fall is in the air.

The temperatures have dropped to the point where you need a blanket at night, which works for me because I love burrowing under the covers. I don’t like any exposed flesh, so I bury myself to the point where you can hardly see my head.

In the evenings, it’s also cooled down enough and I can smell fires burning, hopefully from somebody’s backyard fire pit and not the neighborhood pyromaniac. We’re not there yet, but in a few weeks the Hubby and I will be putting our own indoor fireplace to good use. An authentic wood burning fireplace is messy and a lot of work (stacking the wood is great exercise though 🙂 ), but there’s nothing quite like it. Gas fireplaces can’t replicate the smell and the sound of the real deal and I, for one, am excited to start moving burning logs with my hands to get maximum flame effect (using special fire resistance gloves, of course).

Also, the leaves are starting to change colors, and our trees are dropping acorns like nobody’s business (a sign of a rough winter). In the middle of the night, when the acorns smash against the house (I picture the squirrels hurling them at the roof), it sounds like we’re under attack. I’m not exaggerating either. One night when I was home alone, I almost called the police because I thought someone was breaking in. Not the case though; just acorns dive bombing the house. That would have been embarrassing. “Sorry officer, turns out it was an acorn, thanks for stopping by though.” He’d probably think I was scared of my own shadow (not true) or that I couldn’t sleep with the closet door open since you never know what lurks within (very true; I saw Poltergeist when I was young and impressionable). In any event, I crawled back into bed with my iPhone in one hand and a baseball bat in the other.

With the signs of fall coming, my taste buds are starting to change. I’m craving warm soups (Gazpacho who?), stews, and pastas, and what better accompaniment to all three than some fresh from the oven Cheddar Jalapeno Drop Biscuits (drop, drop, drop it like it’s hot).

You don’t need to be a baker to make these. You certainly don’t need a blender or a mixer, and you don’t need to go out and buy special ingredients either. What you do need is a bowl, a pastry cutter (a fork works too), some butter, flour, milk, baking powder and about ten minutes of your time. It’s really that easy, and you’ll be sitting down with a fresh biscuit, still warm from the oven, in about the same amount of time it takes to heat up some soup. Hell, I say heat up the soup while the biscuits are cooking away in the oven. Can you say perfectly easy fall dinner. I can, and it sure beats my dinner of champions.

I found this recipe in People Magazine, courtesy of John Besh. See, People is more than a celebrity gossip rag. It has serious recipes for serious folks doing serious reading, and it delivers news to the masses, or at least me, which means I get to share their lovely recipes with all of you. After I’ve tried them out first, of course.

Basic Drop Biscuits (Courtesy of John Besh via People Magazine)

Makes 12 Biscuits

Ingredients

• 2 cups flour
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1/4 tsp sugar
• 5 tbsp cold butter
• 1 cup milk (I use Soy or Almond Milk)

Instructions

1. Preheat oven to 400 degrees. Sift together flour, baking powder, salt and sugar in a large mixing bowl. Using a fork or pastry blender, cut the butter into the mixture. Slowly stir in the milk and mix gently until the dough comes together.
2. Drop the dough onto a baking sheet by spoonfuls to make 12 biscuits. Leave enough space between the biscuits for them to expand. Bake for 12 to 15 minutes, until the biscuits are golden brown.

Add Ons (THE GOOD STUFF)

Cheddar Jalapeno Biscuits: Prepare biscuit recipe, then mix in 1/4 cup grated cheddar cheese and 2 chopped jalapenos

I can attest to these, and they are phenomenal. Nice and toasted on the outside, warm and fluffy on the inside, teeming with melted cheesy goodness followed by a swift and sharp kick from the jalapenos. Oh my, they are really good. You should make them…often.

Sausage Biscuits: Prepare biscuit recipe, then mix in 1/4 lb. ground breakfast sausage sautéed with 1 chopped green onion, 1 tsp red pepper flakes, 1 Tbsp flour and 1/4 cup shredded mozzarella. Sorry carnivores, I didn’t test this one, much to the Hubby’s dismay, especially when he found out there was a sausage recipe too. “What do you mean we’re not making these?” I’ll have to do a batch one night just to appease him.

Apple & Raisin Biscuits: Prepare biscuit recipe, then mix in 2 Tbsp of flour, a pinch of salt, 3 Tbsp cinnamon sugar, 1 chopped apple and a small handful of raisins.

In honor of today’s post (and why it took so long for the recipe), I whipped up a batch with this flavor profile last night, and they are very different from the Cheddar and Jalapeno, so much so, you wouldn’t know they are related. They are brothers from another mother. While still moist and fluffy, they are slightly sweet with crunchy apples pieces and soft chewy raisins. These would go perfect with a morning cup of coffee or tea (not sure about a fitmixer amino cocktail; someone more qualified than me will have to test it) and perhaps a spot of jam. Oooh, my British accent is back: just a spot of jam to go with my tea and crumpets right after I raid Kate Middleton’s closet, which is also in People magazine. I told you, it’s a serious magazine for serious people. 

Parmesan Rosemary Biscuits: Prepare biscuit recipe, then mix in 1/4 cup grated Parmesan cheese and one sprig of snipped rosemary (approximately 1/2 tsp).

On a real note, go make these biscuits too, since they are equally intoxicating and Drop It Like It’s Hot.

What are your big weekend plans? Has Fall come to your city?