Oct 19th, 2005
On Sunday I made a new batch of curry powder - if it's fall it must be time for slinging aromatic spices at anything in my kitchen that will stay still long enough. We also carved pumpkins that day, a complicated and neat ghost for Jim and your basic circle eyes and triangle nose for me. Jim's ghost took a while so I had plenty of time to separate out all the pumpkin seeds, rinse them, and roast them in the oven with olive oil, sea salt, and curry powder. Yum, even Ian likes them.
I also made a lentil squash curry soup that day and 15 minutes or so before we were planning on sitting down to dinner Jim decided we needed some sort of bread product to go with it. After explaining the whole concept of yeast and rising and waiting and baking to him, we decided on baking powder biscuits.
I found this recipe for Emergency Drop Biscuits in How to Cook Everything by Mark Bittman. It's a variation on the standard biscuit that you roll out and cut into biscuit shape. I love recipes like this - don't bother with all that rolling and cutting crap, just drop those suckers on a cookie sheet and be done with it. These taste great and are so quick and easy to make - I'd recommend them for a Sunday morning with butter and jam.
Emergency Drop Biscuits2 cups All purpose flour
1 scant tsp salt
3 tsp baking powder
1 tsp baking soda
2 to 5 tbsp cold butter (more is better)
1 cup plain yogurt or buttermilk
Preheat your oven to 450F. Cut the butter into small bits/cubes. Mix the dry ingredients together and rub the butter in using the tips of your fingers or by pulsing in a food processor. Stir in the yogurt. Drop tablespoons of dough onto a greased baking sheet and bake for 7 to 9 minutes, until golden brown.
Notes: I used 4 tbsp of butter, yogurt rather than buttermilk, and cooked them for around ten minutes as Jim was in charge of the biscuit formation and decided they should be extremely large and massive biscuits. Eat them right out of the oven...
-Adapted from How to Cook Everything