I didn’t bake bread today.  I made biscuits, instead!

It seems as if winter is actually starting to leave.  The snow is melting, we can see patches of lawn (and fence repairs that need to be made) and it’s actually been above freezing.  It’s almost time to trade in the stews for salads.  Almost.

I took the easy way out tonight.  I  made a simple beef stew and topped it with cheesy baking mix biscuits.  I semi-follow the recipe on the box except I don’t measure, I add an egg, and I splash in the milk a little at a time until it looks right.  Tonight, I also added some shredded provolone cheese.

The secret to light – and fully-cooked – drop biscuits in a stew is to start with really hot stew.

Get your stew to boiling, and drop small amounts of biscuit dough onto the hot surface.  I use a small ice cream scoop.  Leave enough room for them to expand.  Then put it into a 425° oven for about 45 minutes.

The hot stew steams the biscuit from the inside while the hot oven cooks it from the outside.

Guaranteed perfect every time!