Much like Deb I am not an authority on biscuits, but I do enjoy them. I wanted to have some thing special but easy on hand for breakfast on our anniversary, and decided to make the Everything Drop Biscuits with Cream Cheese from Smitten Kitchen Every Day.

We have a jar of Everything Spice Mix from Zucker’s Bagels in NYC, so I used that instead of assembling my own mix. The biscuits came together very quickly, but it was messy to form them and get them coated in the everything mix. I was also unsure how big to make them to get 12, as there wasn’t any guidance. I ended up with 6 big ones and 6 small-to-tiny ones.

Given the different sizes I ended up pulling the tiny ones out at 10 minutes, the small at 13, and the large ones went for 20 minutes. They didn’t really turn golden, but the ones in the picture didn’t look particularly golden either.

We let them cool briefly before digging in. They’re tasty plain, but I also enjoyed mine with a bit of spicy honey.

I’d initially planned to bake half and freeze half following her suggestion, but decided to just bake them all off at once. They were best on day one, but I didn’t notice any big drop in quality on day two. (I let them cool all day and then put them into a container that I left on the counter.)