The mind and memory are very interesting to me. I recently read that most early childhood memories are lost around the age of 7. It doesn’t happen all at once, but gradually by the 7th year the memories they had before this age disappear. The small percentage of memories that are not lost are most likely to be remember forever.
When my son was 5 years old, he knew every state and capital in the USA and could recite them with no problem. Friends and family loved to quiz him. When old friends bring that up to him he doesn’t remember it at all.
My daughter is the same. We had this small zoo in our town and would visit several times a month. Today…she claims to never have been to the zoo.
During the school year, she said her friends could easily recall scenes and songs from the Disney movies. She’d come home and ask is she has ever seen any Disney movies like Cinderella and Snow White. Thanks to grandparents we have them all, so I’m positive she has seen them.
Apparently, kids younger than 7 don’t have a good sense of time and place and that is why they have a hard time holding on to younger memories.
Yes…it has absolutely nothing to do with these delicious biscuits. But, I wish I would have know that when they were younger and we were running around Disney World (which neither remember). Haha
So, on to these amazing biscuits…
Drop biscuits are so easy to make and great when you need a quick bread to go with a meal. I happen to love biscuits in all shapes, but I’m not always up for the rolling and cutting.
That’s where these babies come in. I use a small dry measuring cup to drop this dough onto a lined baking sheet. Within a few minutes, they are golden and ready to serve!
Much like my Strawberry Scones these are whole grain, light and tender, and are perfect any time of the day. We love them for hearty egg breakfast in the morning.
Plus, like my Cheddar Buttermilk Biscuits they are fantastic when you need a quick bread to go with dinner.
- 8 oz whole white wheat flour
- 2 tsp baking powder
- 2 tsp sugar
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp unsalted butter, cold and cubed
- ¾ cup buttermilk
- Preheat oven to 400 degrees. Line baking sheet with silpat or parchment paper.
- In a large bowl combine flour, baking powder, sugar, baking soda and salt with a whisk.
- Cut butter into flour using a fork or your fingers, so that flour looks like a coarse meal.
- Stir in buttermilk to moisten the flour. Once dough comes together, turn dough onto lightly floured counter.
- To bring dough together gently knead a 5 or 6 times.
- Use a ¼ cup measuring cup to scoop batter and drop onto baking sheet.
- Bake for 10 minutes or until biscuits are lightly browned.