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Drop Biscuits

Yield 1 dozen (serving size: 1 biscuit)
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

Nutrition 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

How to Make It

  1. Preheat oven to 450º.

  2. 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.

  3. 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.