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Mostly cloudy skies. High 79F. Winds SE at 5 to 10 mph..

Partly cloudy skies early followed by increasing clouds with showers developing later at night. Low 63F. Winds light and variable. Chance of rain 70%.

Growing up I remember being fascinated by all the different methods of making biscuits from scratch. There were recipes that my Grandma would use containing butter, some for lard, some for both, even some for sour cream and solid vegetable shortening. I was always a fan of all types of biscuits but I have to say that over the years my favorite kind of biscuit has been leaning more towards drop biscuits. They have really good flavor and do not require much effort. These biscuits do not have to be rolled out and cut, or the dough rested. If anyone is familiar with “Back in the Day Bakery” in Georgia, they have created a recipe that they serve in their restaurant that is similar to the one I am sharing here today except they add more tang to their biscuits and sprinkle the top with Turbinado sugar for an extra crunch.

You could do that here with this recipe but I really find the simple, “plain” tops of these are best. Brush them with melted butter at the end and they are fabulous! For an even different spin on this recipe, you could brush the tops with a combination of melted butter, herbs and garlic!

When working with this recipe, try to get the butter forked in while it is still cold. That is the secret for good drop biscuits, cold butter. However, if you can not and the butter gets to be slightly room temperature in your mixing, just pop the bowl into the refrigerator and allow it to chill.

Leftovers should be kept covered at room temperature.

Start by preheating your oven to 450 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the white all-purpose flour, baking powder and salt.

Fork in the cubed unsalted butter until the mixture resembles course sand.

Add in the buttermilk and mix until just combined.

Place 1/4 cup size balls of dough onto the prepared baking sheet.

Bake, in preheated oven, for 16 minutes.

Remove and brush with melted butter before enjoying.

Ask and Answer: For those who have written to me asking about the new Dolly Parton cake mix and frosting collection from Duncan Hines, yes, she picked out each flavor and frosting herself. The collaboration had been awhile in development because of her love for certain southern staple cakes that needed time to develop.

Blaise Doubman, of Kennard, is an Indiana University graduate. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He loves to hear from his readers and can be contacted via the contact page found directly on his website.

Blaise Doubman, of Kennard, is an Indiana University graduate. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He loves to hear from his readers and can be contacted via the contact page found directly on his website.

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