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.
How to Make It
Step 1
Preheat oven to 450º.
Step 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.
Step 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.
Brighton's Review