Sometimes I wish we lived in the South (or at least closer to the South). Then again, if we lived closer to good barbeque and biscuit sandwiches, I would probably weigh a good 5-10 pounds more. So maybe that's not such a good idea. Every once in awhile I get a little anxious for a good BBQ and/or biscuit fix. I tried to convince Alex a few weeks ago that we should go to Chapel Hill for a weekend in June so I could eat pulled pork at Allen & Sons and biscuit sandwiches from Sunrise Biscuit Kitchen and Bojangles. Alex shot me down. But I convinced him to make ramp drop biscuits today and we bought a Fast Pass for Big Apple BBQ in early June, so I will have to make do. I am generalizing a bit here, but drop biscuits tend to be less flaky and layered and more tender, with a nice crust. In my opinion, they make really good biscuit sandwiches. Alex prefers flaky biscuits, but drop biscuits are nice because they are quick to make and aren't as messy - if you're feeling lazy you can totally make them in your food processor or your stand mixer in a matter of minutes. You don't have to cut in the butter by hand and then roll them out on a cutting board before cutting them with a cookie/biscuit cutter (which inevitably results in a huge mess and lots of wasted dough scraps). These biscuits came together so quickly and so easily that I was halfway tempted to declare that we should only make drop biscuits from now on. But there are times when I want a really flaky biscuit so that plan isn't going to work. Ramp biscuits aren't for everyone - they leave an interesting lingering (somewhat garlicky) aftertaste. I think these biscuits would make an excellent breakfast biscuits - some scrambled eggs and ham or bacon would work really nicely with the flavor and texture of the biscuits.
Recipe after the jump!