The Fearless Baker: Drop Biscuits and book review

Today we created something perfect. I was torn with what to bake today for my third and final recipe from The Fearless Baker for the month, should I make the Lemon Buttermilk Glazed Loaf or some scones?! Then I looked in the fridge and noticed we had no cream but didn’t want to commit to an hour of oven baking, so I flicked through some more and came across Erin McDowell’s Drop Biscuit recipe. And ding, ding, ding – we have a winner!

My favourite scone recipe is Date and Lemon Scones that Gary Mehigan made on MasterChef Australia in its first year. The addition of lemon zest just does something to the date flavour that makes it so much richer and I love cracking one open hot out of the oven and slathering it in butter before devouring. So when I saw in the headnote that Erin’s mom would add dried fruit, nuts or chocolate chips to the biscuits, I straight away declared we’re going to try these with dates and lemon zest.

The process was so simple. We chucked the flour, brown sugar, baking powder, bicarb soda and salt into the food processor and pulsed it, then added the cubed butter and mixed until it resembled breadcrumbs. At this stage we added some lemon zest and the dates, the blades chopped them up for us, while the dry mix insured they wouldn’t puree. Lastly we added the wet ingredients that had been mixed together, eggs, buttermilk and vanilla and mixed until the dough just came together.

Scoop them out with 1/4 cup measure onto a lined baking sheet and sprinkle them with raw sugar and ours baked in a moderate oven in 15 minutes.

Don’t they look gloriously golden and crunchy on the outside?! Inside they were soft and warm and flecked with bits of dates. I am so happy with this recipe that I don’t think I’ll go back to my Masterchef scone recipe ever again, especially since I ALWAYS have buttermilk on hand, but rarely have cream.

This book has been so fun to bake from and there are still many recipes I’d love to try – especially her pies and her cakes (including the lemon buttermilk loaf I mentioned above). There are also some raspberry ripple bars that have been calling to me and the peanut butter and jelly whoopie pies. Oh and the butterscotch blondies! Really the list could go on.

Erin’s flourless cocoa cookies I declared as the best naturally gluten free cookie I’ve had. These biscuits are incredible, and the madeleines were my first successful attempt! There’s also a peach pie that I will post about soon that was absolutely stunning.

I did have an incident in December where I *tried* to make the salted caramel swirl meringues and they failed miserably. The caramel sauce itself was good, but I think the weather was too temperamental to be baking meringues successfully and it just ended up one big flat swirly disc – there’s no photo because it was that bad. I turned it into a trifle with some stone fruit and whipped cream, but by the end of that dish, I didn’t want to look at another meringue for a long time. So I doubt I’ll try it again.

This is definitely a book worth picking up, it’s very approachable for the novice baker, but also has some recipes that look more challenging. I love Erin’s sense of humor, especially in her description of the different pastry decorating techniques. This is definitely not the end for this book on my blog – but from here on it’ll be relegated to Throwback Thursday.

To see the other two recipes I’ve tried from this book click on the links below:

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