Drop Biscuits

By MJH

The dough for these biscuits is dropped into muffin tins instead of onto a baking sheet, but their final shape is still free-form like that of traditional drop biscuits.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup chilled butter or stick margerine, cut into small pieces
• 1 cup fat-free milk
• Cooking spray

Details

Adapted from food.com

Preparation

Step 1

Preheat oven to 450º.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking powder, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Add milk; stir just until moist.


Spoon the batter into 12 muffin cups coated with cooking spray.

Bake at 450° for 12 minutes or until golden.

Remove biscuits from pan immediately, and place on a wire rack