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Drop Biscuits

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.

Cooking Light OCTOBER 1999

  • Yield: 1 dozen (serving size: 1 biscuit)

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.

Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 31%
  • Fat: 4.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.9g
  • Carbohydrate: 17.6g
  • Fiber: 0.6g
  • Cholesterol: 11mg
  • Iron: 1.1mg
  • Sodium: 270mg
  • Calcium: 97mg
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