Parmesan Cracked Pepper Drop Biscuits

I've been making these drop biscuits since Daddy D and I were newlyweds. They are so quick and easy to make- there is no reason to eat those processed biscuits in compressed cans.

They are delicious with the parmesan cheese but for a basic buttermilk drop biscuit, simply leave out the cheese and pepper.

Parmesan Cracked Pepper Drop Biscuits
((Printable Version))

2 cups flour (white flour, whole wheat, or a mixture of the two)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon fresh cracked pepper (I did about 50 cracks on my pepper mill)
1 cup buttermilk*
3-5 tablespoons vegetable or olive oil (less oil for a 'lower fat' biscuit)
1/4 cup freshly grated parmesan cheese (please, do not use the canister stuff!)

*If you wish not want to use buttermilk, simply switch to regular milk and eliminate the baking soda.

Preheat your oven to 425 degrees F.

In a bowl, whisk together the flour, baking powder, baking soda, salt and pepper.

In a separate bowl, whisk together the milk and oil.

Add the milk mixture to the dry ingredients.  Add the cheese and stir just until combined.

"Drop" by heaping tablespoons on to a cookie sheet pan.  (I like to use a large cookie scoop.)

Bake for about 10 to 12 minutes.

Makes about 12 biscuits.

Linked to: This Chick Cooks