Nothing warms better on a cold winter morning than a warm biscuit, straight out of the oven, topped with the fresh taste of summer – Lemon Basil and Apricot Preserves.
Drop Biscuits are so versatile. They are delicious on their own, with jam and butter, made into a breakfast sandwich or as something more savory, like biscuits and gravy or a breakfast casserole.
They are my go-to biscuit, ok, they’re the only biscuit I make. They’re quick and easy to make- no kneading, no rolling the dough, just mixing, dropping and baking.
While the oven is warm and the kitchen is messed up why not make multiple batches of them. Bake them, lay them out to cool, then place them on parchment paper on a cookie sheet to freeze. Freeze for 8 hours then move them to a freezer bag, remove all air and keep for long term storage. They should keep for up to six months.
Throw them in the microwave on mornings when short on time.
- Heat oven to 450°. Mix together dry ingredients; flour, sugar, baking powder and salt. Cut in butter with a fork or criss-crossing knives until the mixture is crumbly. Add milk and stir into the dough mixture. Dough will be sticky.
- Grease a cookie sheet with the wrapper from the butter stick. Drop spoonfuls of dough on cookie sheet so that there are 12 biscuits to a sheet. Recipe should make 12 to 14 biscuits.
- Bake in oven for 10 to 15 minutes- until golden brown. Serve warm.
