Crunchy Drop Biscuits

Today I am going to share a master recipe for a type of biscuit that may be able to save the day! Crunchy Drop Biscuits are a delicious and versatile accompaniment to any meal. They are fast and easy to make. As the name suggests, these biscuits do not require any kneading, rolling, or cutting; you just drop the dough from a spoon onto a cookie sheet. The recipe makes a good-sized batch that can easily be doubled, and these biscuits also freeze fairly well. They are especially good dipped in homemade soup! The recipe comes from Company's Coming "Muffins & More".

Crunchy Drop Biscuits
3 cups all-purpose flour
2 Tbsp. granulated sugar
5 tsp. baking powder
1 tsp. salt
1/2 cup cold butter or margarine
1 egg, beaten
1 cup milk

In large bowl combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Make a well in center.
In small bowl beat egg with spoon. Add milk. Pour into well. Stir lightly to mix. Batter should be sticky. If it isn't, stir in 1 tablespoon of milk at a time until it is. Drop by teaspoonful on ungreased baking sheet. Bake in 450◦F (235◦C) oven for 10-12 minutes or until browned. Yield: 15-20 drops.

You can make the biscuits as big or as small as you want, adjust the baking time accordingly. As with most biscuits, space them far apart for crispy edges and close together for softer edges. I find 450◦F too high, I usually use 425◦F and also as another precaution, use two baking sheets stacked together so the bottoms do not burn. Bake until the tops are just lightly golden. If you are unsure, be sure to check the bottoms, they should be just light brown.

The recipe also says you can just form the dough into a circle to bake, and break off mounds to eat. I have never tried this, but if I am ever in a real hurry, I sure will!

Paré, Jean. "Crunchy Drop Biscuits." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1987. 86.