Making something as simple as a biscuit is becoming a lost art form. That’s due, in part, to the busy lifestyles, plus the ease and availability and variety of commercially made ones.
I made super quick, sweet drop biscuits with my grandchildren during the holidays. The beauty of drop biscuits like Sweet Blueberry Drop Biscuits is they have wonderfully crisp crusts with the soft classic biscuit texture on the inside.
They get their name because the dough is soft enough to drop from a spoon right onto the baking sheet. No kneading, floured board and rolling out; so this is a good recipe to start the kids out with. It’s good for the accomplished biscuit maker also. Make smaller versions for meetings, parties or appetizers.
Using self-rising flour cuts the time even more since the flour already has the right amount of salt and baking powder in it. It’s simple to make your own self-rising flour if you only have all-purpose flour. The ratio suggested for White Lily flour is 1 cup all-purpose flour, 1½ teaspoons baking powder and ½ teaspoon salt. Simply stir it together and you have a cup of self-rising flour.
White Lily is a soft winter wheat flour which is lighter than some of the all-purpose flours and especially good for biscuits, cakes and quick breads. Other brands or ratios call for 1 cup all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt.
By changing one or two ingredients, you can make savory biscuits like Bacon Cheddar Drop Biscuits.
With 10 minutes prep time and 10 minutes baking time, you can have a pan of hot biscuits coming out of the oven.
Bring back biscuit making by starting with these super quick and tasty drop biscuits.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.