Score: 2
Baking Powder Drop Biscuits
Light and fluffy. A wonderful biscuit!
By valeriefender
2010-05-28 21:18:08
These are wonderfully delicious! Light and fluffy, easily prepared and always a hit! Great recipe for dinner, a biscuit topping for pot pie or to use as a substitute bread for sandwiches.
| Prep time | 10 minutes |
| Cooking time | 10-12 minutes |
| Servings | 12 |
Ingredients
1/2 cup shortening
2 cups All Purpose Flour Blend (found in the recipe section)
1 tablespoon sugar
3 teaspoons baking powder (gluten free)
1 teaspoon salt
1 cup milk
Instructions
Preheat your oven to 450 degrees. Cut shortening into dry ingredients with a pastry blender until mixture looks like fine crumbs. Stir in milk, dough will be soft and sticky. Using a large ice cream scoop, or a serving spoon, form balls of dough and place on a cookie sheet. Leaving enough space between them so they don’t stick together, about an inch or two. Bake until golden brown, 10-12 minutes.
| Category | Bread and Rolls |
| Cuisine | North American |
| Diet Choices | gluten-free |
| Tags | all-purpose flour blend biscuits bread dinner side dish |
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Sept. 16, 2009
Reply to This PostLooks yummy! Hey, TanyaG should be posting some biscuit recipes soon, too. She made some super-yummy ones, so maybe they'll give you something a little new to try!
Keep an eye out for them. :)
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Sept. 17, 2009
Reply to This PostSounds good! I'll keep watching for them. I'm always looking for a newer and better option.
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Oct. 11, 2009Reply to This Post
I will for sure try these. I have trouble with the ones you have to roll out on a floured counter. This sounds like a great option and can't wait to try. Thanks
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Oct. 11, 2009Reply to This Post
You won't be sorry ... did you see she made 3 versions of these? One with green onions, another with thyme (I think) and one with cheese. They're all amazing.
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Oct. 11, 2009
Reply to This PostNicgramma, Good do hear from you again. Let me know how you like these. They are very easy. They would be great at your dinner table for Thanksgiving too.
