“Portuguese Biscuits” (Drop Biscuits)
Inspired by and in memory of Maxine Duarte
These biscuits are not actually Portuguese but for some reason that is the name my Duarte family gave them. Growing up, my grandma Maxine would make these for breakfast or when we wanted a snack. She always served them with her homemade freezer jams often with fruit picked by grandpa Eddie in their orchard. Our favorites were her white peach and apricot.
These are the most casual and easiest of biscuits to make. They are classic drop biscuits. My grandma rarely made them into individual biscuits but favored one large casual shape that we’d cut into squares and eat while still hot. I believe this is also because our family loves things slightly underbaked. The large shape encourages lots of soft textures and less crispy ones.
On the morning of my grandma’s passing my family was all together in her kitchen making breakfast. I needed to make something comforting and these biscuits came to mind. I remember my grandmother using Bisquick to make them which we were out of. My aunt Adele told me that she would sometimes make them from scratch grating the cold butter into the flour using a cheese grater. This is what I did. The smell and flavor became a warm loving embrace of memories created by my grandmother. What comfort food memories can bring.
225 grams (1 2/3 cup) all-purpose flour (or a blend of whole wheat and all-purpose)
50 grams (1/4 cup) sugar
2 tsp baking powder
1 tsp fine sea salt
113 grams (1 stick/8tbsp) unsalted butter, chilled
182 grams (3/4 cup) whole milk
To serve:
Jams, jellies, honey and or butter
Preheat oven to 400F.
Whisk all the dry ingredients together in a large bowl.
Grate the butter into the dry ingredients. Lightly combine with a fork or wooden spoon.
Gently mix in the milk until the dough comes together into a shaggy mass.
Transfer to a parchment paper lined baking sheet.
Gently shape the dough into a casual oval or round that is 1 to 1 1/2 inches thick.
Bake for 15 to 20 minutes or until lightly golden brown.
Allow to cool on the baking pan for 5 minutes. Cut into servings or transfer to a serving board. Serve warm.
Vegan option: substitute the butter for chilled coconut oil or vegan butter. Substitute the milk for your favorite dairy free milk.
Inspired by and in memory of Maxine Duarte
These biscuits are not actually Portuguese but for some reason that is the name my Duarte family gave them. Growing up, my grandma Maxine would make these for breakfast or when we wanted a snack. She always served them with her homemade freezer jams often with fruit picked by grandpa Eddie in their orchard. Our favorites were her white peach and apricot.
These are the most casual and easiest of biscuits to make. They are classic drop biscuits. My grandma rarely made them into individual biscuits but favored one large casual shape that we’d cut into squares and eat while still hot. I believe this is also because our family loves things slightly underbaked. The large shape encourages lots of soft textures and less crispy ones.
On the morning of my grandma’s passing my family was all together in her kitchen making breakfast. I needed to make something comforting and these biscuits came to mind. I remember my grandmother using Bisquick to make them which we were out of. My aunt Adele told me that she would sometimes make them from scratch grating the cold butter into the flour using a cheese grater. This is what I did. The smell and flavor became a warm loving embrace of memories created by my grandmother. What comfort food memories can bring.
225 grams (1 2/3 cup) all-purpose flour (or a blend of whole wheat and all-purpose)
50 grams (1/4 cup) sugar
2 tsp baking powder
1 tsp fine sea salt
113 grams (1 stick/8tbsp) unsalted butter, chilled
182 grams (3/4 cup) whole milk
To serve:
Jams, jellies, honey and or butter
Preheat oven to 400F.
Whisk all the dry ingredients together in a large bowl.
Grate the butter into the dry ingredients. Lightly combine with a fork or wooden spoon.
Gently mix in the milk until the dough comes together into a shaggy mass.
Transfer to a parchment paper lined baking sheet.
Gently shape the dough into a casual oval or round that is 1 to 1 1/2 inches thick.
Bake for 15 to 20 minutes or until lightly golden brown.
Allow to cool on the baking pan for 5 minutes. Cut into servings or transfer to a serving board. Serve warm.
Vegan option: substitute the butter for chilled coconut oil or vegan butter. Substitute the milk for your favorite dairy free milk.