Tiny Biscuits

by Mary Ann Romans | More from this Blogger

29 Apr 2007 08:41 AM

Breaking away from commercial biscuit mixes is not that difficult to do. Yummy biscuits made from scratch require only an extra ingredient or two. The taste (and the cost) are well worth it!

I finally found a great scratch biscuit recipe. I think you will really like it. These biscuits are light and tasty. Best of all? You can make them as a drop biscuit, eliminating the rolling and cutting steps. Drop biscuits are formed by "dropping" spoonfuls of dough onto your cookie sheet and then baking.

For this recipe, I like to form tiny little biscuits, using a scant tablespoon of batter per biscuit. You can overfill the tablespoon, but don't go too crazy with the portions. The small size is one of the things that makes these biscuits so charming.

(For those of you who are as old as I am and know what I am talking about, sing about them to the tune of "Tiny Bubbles" by Don Ho, as you prep and mix. The biscuits will be ready to go into the oven before you finish the song!)

These mouthwatering little bites are great with dinner. Leftovers make the perfect lunch box addition or little snack. The recipe makes about 24 little biscuits. You can easily halve the recipe for a smaller family.

Serve with butter, apple butter, jam, preserves or under gravy.

Onto the recipe!

INGREDIENTS:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 teaspoon butter, melted

DIRECTIONS:

Preheat your oven to 450 degrees F.

In a bowl, combine the flour, baking powder and salt.

In a separate bowl, combine the buttermilk and butter.

Stir the wet ingredients into the dry ingredients just until a soft dough is formed.

Drop by rounded tablespoonfuls onto a greased baking or cookie sheet.

Bake at 450 degrees F for 10-12 minutes or until golden brown.

Enjoy!

Related Articles:

Make your own Sourdough Bread

Learn more about Mary Ann Romans

Mary Ann Romans is a freelance writer, wife and mother of three children. She lives in Pennsylvania with her husband, the kids and a 16-pound cat.

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jonesx6 (1606) 01 May 2007 05:21 AM

Sounds yummy! I am wondering if you can exchange whole milk for the buttermilk. I may give this one a try. Laura

Mary Ann Romans (26886) 01 May 2007 06:16 AM

Yes, I am sure that you can do the exchange without a problem. The taste might vary a bit to make them "regular" biscuits instead of buttermilk, bu the fat and liquid content shouldn't be too far off.

jonesx6 (1606) 01 May 2007 10:47 AM

Mary Ann, I am getting ready to try the biscuits. I will let you know how the milk works out. I have no buttermilk and no car to go buy some. I guess it all about using what you have on hand. Laura

Mary Ann Romans (26886) 02 May 2007 07:07 PM

I'm sure the biscuits will be fine, but please let me know. Using what you have on hand is a great skill! Sorry about your car, is it still in the shop?