Soft, Tender, Flaky Drop Biscuits

After years of baking countless biscuit recipes, I have finally settled. This is the flakiest, most fluffy, airy, moist biscuit that forms a slight crisp when baked. 
No rolling or cutting is required. A cookie scoop or ice cream scoop do just fine at plopping the dough on a cookie sheet and the result is a tasty, flaky delight.

The original recipe calls for buttermilk, however, the particular day I planned to make these biscuits, I was visiting my family and did not have the resources to accommodate that ingredient. To improvise, we decided to use a combination of vegetable broth and canned coconut milk. Since then, I have made these biscuits enough times to realize that the broth was enough without the coconut milk. The fat content of the butter provides plenty of moisture and the vegetable broth forms the dough and adds a nice flavor. 
The last time I made these, temperatures were in the 100's and we were not under any circumstances going anywhere near the oven. We decided to attempt baking these beauties on the barbeque...and the result was impeccable. They barbequed between 400 and 450 degrees during the 10 minutes they were on the grill (we put them on the grill when the gauge said 400 and the temperature continued to increase up to 425 and then 450 until we pulled them out at the 10 minute mark) and they turned out perfect. 
If the temperature outside keeps you from heating up your kitchen, and you're feeling adventurous, that is certainly an option. 

Below is the delicious outcome of our trial and error and all the endeavors in between...

Soft Flaky Tasty Biscuits

makes about 12 good-size biscuits, or 6-8 monster biscuits (I used an ice-cream scoop)

-2 cups flour

-2 teaspoons baking powder
-1/4 teaspoon baking soda
-dash pink Himalayan sea salt + more for sprinkling on tops, if desired
-1 Tablespoon Italian seasoning (or 2 teaspoons Creole seasoning)
-1/3 cup vegan buttery spread
-1/2 - 2/3 cup prepared and chilled broth (vegetable, chicken, or beef) + extra for brushing tops (add a little at a time just until dough comes together)

1. Preheat oven to 425F and line baking sheet with parchment paper or non-stick baking mat.

2. Combine all dry ingredients in a bowl.
3. Cut in butter using pastry blender.
4. Add in chilled broth, make sure it is cooled or it will melt the butter (the butter creates small air pockets in the baked biscuits as they melt in the oven)
6. Use cookie scoop or ice cream scoop to plop dough onto lined baking sheet and bake in pre-heated oven until golden, about 11-14 minutes.

Mangia! Mangia!