Monday, November 28, 2011

Drop Biscuits

One night we were having soup, and I realized the soup alone wasn't going to cut it. I didn't have enough time to do a yeast bread like breadsticks or rolls, and didn't have the energy for rolling, cutting and re-rolling biscuits. Hello drop biscuits!

I have not always been a fan of drop biscuits, as the majority of the rocks drop biscuits I've had growing up were made of Bisquick and resembling pucks. But these drop biscuits were fluffly, with little pockets of air inside, perfect for dipping into soup. The key is not to overstir the batter and allow it to be pretty loose when scooping them onto the baking sheet.

They don't split evenly for my favorite leftover biscuit food: egg biscuit sandwiches, but they are a quick fix and made for a great side for our soup.

Baking Powder Biscuits
revised from Betty Crocker Cookbook
Makes: 12 biscuits

2 cups all purpose flour *
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon onion powder
1/2 cup butter or shortening
1 cup milk

Preheat oven to 450 degrees.

Mix flour, sugar, baking powder, salt, and onion powder in a medium bowl. Cut in butter/shortening using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
Stir in milk until dough JUST comes together - don't overstir. Using an ice cream scoop, scoop out biscuits onto an ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.

Bake 10 to 12 minutes or until golden brown. immediately remove from cookie sheet. Serve warm. *If using self-rising flour, omit baking powder and salt

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