Baking & cooking with an enthusiastic amateur
Drop biscuits are ridiculously easy. This recipe, taken from my trusty Better Homes and Gardens New CookBook, epitomizes this, providing a fluffy, delicious result with very little work. While tempted to grate in cheese or purchase some chives or parsley to add in, I restrained myself and went with the simplest version of the recipe. I’m glad I did; these surely would be great as cheddar-chive-garlic biscuits or something else fancier, but as plain old biscuits they are still stellar.
Really, these are delicious and very inexpensive to make; the butter is the only ingredient than costs an appreciable amount. If saturated fat is not a concern for you and you like the taste of butter, go make these right now. I’m serious: These are packed with rich, buttery flavor and the only thing holding me back from making these every day is the fat content!
Adapted from the Better Homes and Gardens New CookBook
2 cups all-purpose flour
1 tablespoon baking powder
2 tsp granulated sugar
1/2 tsp salt
1/2 cup butter (one stick)
1 cup milk (1%)
Preheat oven to 450 degrees.
Mix together the flour, baking powder, sugar, and salt. Cut in the butter with a fork or pastry cutter until it resembles coarse crumbs. Pour in the milk and mix together.
Drop spoonfuls of dough onto an ungreased cookie sheet. Bake for 15 minutes.
Makes twelve biscuits.
Cost per biscuit: $0.16
Nutrition per biscuit: 145 calories, 8.5g fat, 5g saturated fat, 16g carbohydrates, 1g fiber, 3g protein