scoopable. To give the biscuits a little savory twist, stir in a generous pinch of black pepper or a teaspoon of dried chives or parsley—this keeps you at three ingredients if you count the herbs as part of your flour mix when you measure. For cheese biscuits, fold in up to 1/2 cup finely shredded sharp cheddar along with the flour, then proceed as written; they’re especially good alongside chili or tomato soup. If you like a slightly crisper crust, bake on a preheated cast-iron skillet instead of a baking sheet. Leftover biscuits can be split and toasted the next morning, then topped with butter and jam or used as the base for a quick breakfast sandwich with egg and ham.
My grandma makes these every spring Sunday. You will not believe it only takes 3 ingredients.
