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
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