True fact. I could eat some variation of bread/biscuit/gougères*/etc. with every meal if I thought this chunky body wouldn’t get even chunkier! But alas, I must use the 3 percent** of my brain God gave me, to at least try to eat nutritionally.

But sometimes, I can’t even consider serving a certain dish without a hunk of some kind of bread on the side. And last night was no exception.

But what I wanted last evening to go along with Pot Roast with Potatoes, Onions, and Carrots (recipe on this site) was a simple to prepare savory drop biscuit. I didn’t want to chop fresh herbs (which would mean a trip to the grocery store) or mess with getting cold butter incorporated into flour. I wanted simple from start to finish.

I found several recipes that used melted butter, but none that used dried herbs. Fresh herbs, yes. But being the audacious gal that I am, I decided someone had to try using dried herbs and veggies. So, the recipe you find below is what I came up with. And oh my, the biscuits were absolutely delicious. Tender on the inside and crusty on the outside. And perfect with the pot roast. But truly, these biscuits would be perfect any time a savory biscuit would complete your menu.

Suffice it to say, I will be making these biscuits regularly.

And even if you have never made a biscuit in your life, there is no way you can fail with this recipe. Seriously!

So, on that happy note, as always, peace and love to all

*Gougères are baked French cheese puffs made from choux pastry and cheese. They are crunchy on the outside and soft and hollow in the middle. And yes, I have a great recipe. But no, I have not posted it yet. I plan to rectify this abysmal failure as soon as I get my act together!

**After just watching Defending Your Life, a 1991 film written, directed, and starring Albert Brooks, I learned that the average person only uses 3% of their brain. I think I may be closer to 2%! (But do watch this movie. It’s a hoot!)

2 c. unbleached all-purpose flour, fluffed

2 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

freshly ground black pepper (a couple of grinds)

4-5 tsp. Italian seasoning

2 tsp. dried chives

½ tsp. granulated garlic

½ c. (1 stick) unsalted butter, melted

1 c. cold buttermilk

Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk the flour, baking powder, baking soda, salt, pepper, Italian seasoning, dried chives, and granulated garlic together.

In a separate bowl, stir melted butter and buttermilk together. Pour the wet ingredients in with the dry ingredients and mix just until combined.  

Using an ice cream scoop (I used a #16 – scant ¼ cup) or a large spoon, scoop biscuits onto prepared baking sheet, spacing them 2-inches apart.

Bake biscuits in a pre-heated 425-degree oven for 15 minutes or until the edges start to turn golden.

Remove from the oven and allow the biscuits to cool on the pan for 5 minutes before transferring to a wire rack to cool completely. To serve warm, nuke them on high for a few seconds. Store in an airtight container in your fridge.