Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 10

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.

Recipe by Cooking Light October 1999

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450º.

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  • 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.

Nutrition Facts

119 calories; calories from fat 31%; fat 4.1g; saturated fat 2.5g; mono fat 1.1g; poly fat 0.2g; protein 2.9g; carbohydrates 17.6g; fiber 0.6g; cholesterol 11mg; iron 1.1mg; sodium 270mg; calcium 97mg.
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