Drop biscuits with turkey pot pie
Need an idea for turkey-day leftovers?? Here's one of my favorite thing to do with turkey: make turkey pot pie.
A few years ago I posted a recipe for turkey pot pie with a beautiful crust on top (photo above). But this year, I was sharing leftovers with a friend who is gluten free. So instead of the baked version, I simply made the pot pie sans crust, and served biscuits along side it as an option for those that could eat flour. With or without the biscuits, it was dee-lish!
I'm a huge fan of this turkey pot pie recipe, but this was my first time making drop biscuits. Holy cow! They're seriously some of the best biscuits I've ever had. Light, fluffy, buttery, delicate, and tender. Not sure I'll ever try another recipe again, because on top of being close to perfection, they were insanely easy to make. If you can melt butter, mix it with buttermilk, stir it together with flour, and drop it on a baking sheet- you can make these biscuits. From start to finish (including baking time), I'd say they took 30 minutes max.
So if you have some leftover turkey sitting in the fridge and you're sick of cranberry and turkey sandwiches, try this instead. It's surprisingly quick and easy, for both the pot pie and the biscuits.
Buen Provecho,
Jacqueline
Drop Biscuits, from Cooks Illustrated
Yield: 12 Biscuits
Note: If buttermilk isn't available, clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let stand 10 minutes. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes. Also, for another variation, Cooks Illustrated says you can add cheese and scallions to the flour mixture. I didn't try it (this time), but I'm including that option below.
Ingredients
2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1/2 cup shredded cheddar cheese (2 ounces, optional)
1/4 cup thinly sliced scallions, optional
1 cup buttermilk (cold) [or clabbered milk, see note above]
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Directions
1. Adjust oven rack to middle position and heat oven to 475 degrees. Prepare a parchment-lined rimmed baking sheet.
2. Whisk flour, baking powder, baking soda, sugar, and salt (and cheese and scallions, if using) in large bowl. Set aside.
3. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. Note: mine didn't get clumpy at all, but that might be because I was using "clabbered milk." I just went with it and followed the rest of the directions and it was totally fine.
4. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
5. Bake until tops are golden brown and crisp, 12 to 14 minutes. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
Savory pie
A few years ago I posted a recipe for turkey pot pie with a beautiful crust on top (photo above). But this year, I was sharing leftovers with a friend who is gluten free. So instead of the baked version, I simply made the pot pie sans crust, and served biscuits along side it as an option for those that could eat flour. With or without the biscuits, it was dee-lish!
iPhone photos don't do it justice. Guess you'll just have to try them yourself.
I'm a huge fan of this turkey pot pie recipe, but this was my first time making drop biscuits. Holy cow! They're seriously some of the best biscuits I've ever had. Light, fluffy, buttery, delicate, and tender. Not sure I'll ever try another recipe again, because on top of being close to perfection, they were insanely easy to make. If you can melt butter, mix it with buttermilk, stir it together with flour, and drop it on a baking sheet- you can make these biscuits. From start to finish (including baking time), I'd say they took 30 minutes max.
So if you have some leftover turkey sitting in the fridge and you're sick of cranberry and turkey sandwiches, try this instead. It's surprisingly quick and easy, for both the pot pie and the biscuits.
Buen Provecho,
Jacqueline
Drop Biscuits, from Cooks Illustrated
Yield: 12 Biscuits
Note: If buttermilk isn't available, clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let stand 10 minutes. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes. Also, for another variation, Cooks Illustrated says you can add cheese and scallions to the flour mixture. I didn't try it (this time), but I'm including that option below.
Ingredients
2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1/2 cup shredded cheddar cheese (2 ounces, optional)
1/4 cup thinly sliced scallions, optional
1 cup buttermilk (cold) [or clabbered milk, see note above]
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Directions
1. Adjust oven rack to middle position and heat oven to 475 degrees. Prepare a parchment-lined rimmed baking sheet.
2. Whisk flour, baking powder, baking soda, sugar, and salt (and cheese and scallions, if using) in large bowl. Set aside.
3. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. Note: mine didn't get clumpy at all, but that might be because I was using "clabbered milk." I just went with it and followed the rest of the directions and it was totally fine.
4. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
5. Bake until tops are golden brown and crisp, 12 to 14 minutes. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
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