My oldest son Garrett just turned 13 this year. When I woke up on the morning of his birthday I instantly felt old. I am the mother of a teenager. Wow. As the mother of 2 boys, I have a laundry list of things I want to teach them before I send them out into the world on their own. For example, the importance of a firm handshake. Can you have complete respect for a man who has a wimpy handshake? I want both boys to know how to drive a stick shift. My dad made me learn how to do this, even though my car was an automatic. There are several occasions in college when this seemingly unimportant skill came in handy. My friends and I would have been stranded had I not know how to drive someone else’s car. The list goes on and on, but I especially want them to learn how to cook.
I’m not talking about ramen noodles or boxed mac and cheese. I want both boys to know how to make an impressive meal. Whether they are cooking for family, friends or a date, I want them to be able to follow recipe directions and know what flavors will go well with each other. Garrett has mastered scrambled eggs, french toast and tacos. His newest culinary feat is drop biscuits. I gave him this recipe to try out and it was a huge success. I thought he might have some issues with cutting butter into the flour, but he was a pro. Not only did he make a tasty biscuit, but he was incredibly proud of himself and wants to get into the kitchen more. Hooray for cooking, self-confidence and mother-son bonding!
|White Cheddar Drop Biscuits|
- 2 1/4 c all purpose flour
- 1 1/4 t baking powder
- 3/4 t baking soda
- 1 t salt
- 2 t sugar
- 1 t garlic powder
- 6 T cold unsalted butter, cut into pieces
- 8 oz sharp white cheddar, shredded
- 2 T fresh flat leaf parsley, chopped
- 1 1/2 c heavy cream
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, sugar and garlic powder. Using a pasty blender cut the butter into the flour mixture until it resembles coarse meal. Using a fork, stir in the cheese and parsley.
- Add the cream and stir just until the dough comes together. Do not over mix, the dough should be a bit sticky.
- Drop 1/3 cup mounds of dough onto the parchment, leaving 2 inches between each biscuit. We used a large ice cream scoop and made 18 biscuits.
- Bake for 15-20 minutes, rotating the cookie sheets half way through. Serve warm.
Adapted from Martha Stewart’s Baking Handbook