Drop Biscuits

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.

Yield:

1 dozen (serving size: 1 biscuit)

Recipe from

Nutritional Information

Calories 119
Caloriesfromfat 31 %
Fat 4.1 g
Satfat 2.5 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 2.9 g
Carbohydrate 17.6 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 1.1 mg
Sodium 270 mg
Calcium 97 mg

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

Preparation

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.

Note:

October 1999