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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
1. Preheat oven to 450º.
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.
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.
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