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.
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
How to Make It
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.
Great quick recipe for when I don't have buttermilk on hand - I often throw these together with CL's Old-Fashioned Chicken Potpie. Great tip from another reviewer to just drop on cookie sheet and skip muffin tin (I use parchment so no cleanup) and make 9 bigger biscuits which are easier to split and butter.