Drop Biscuits

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.

Yield: 1 dozen (serving size: 1 biscuit)

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

Preparation

Preheat oven to 450º.

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.

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.

Nutritional Information

Calories:

119 (31% from fat)

Fat:

4.1g (sat 2.5g,mono 1.1g,poly 0.2g)

Protein:

2.9g

Carbohydrate:

17.6g

Fiber:

0.6g

Cholesterol:

11mg

Iron:

1.1mg

Sodium:

270mg

Calcium:

97mg