Quick Homemade Biscuits

Here are the biscuits we served with our soup yesterday, and today for that matter, since we had leftover soup, and both the soup and the biscuits keep and reheat well. These are called crunchy drop biscuits, because of the way they are made. They start with a standard biscuit dough, flour, sugar, salt, baking powder, egg, butter, and milk, but instead of being kneaded, rolled out, and cut, the dough is simply dropped from a tablespoon. This makes these biscuits a lot quicker and easier than standard biscuit. The best part of all is, they are just as good, if not better! They are crunchy on the outside, and soft and fluffy on the insides. They have a rich, buttery flavor. They can be made as big or as small as you would like, and as crispy or as soft as you like, depending on how close together you space them on the baking sheet. If you are really short on time, you can even just form the dough into one large mass and place it on the baking sheet to bake, then break off pieces to eat it. 

There is nothing like hot biscuits straight from the oven, spread with a little butter or dipped into hot soup. These biscuits keep for about a week in an air-tight container at room temperature, and they also freeze well. I have enjoyed these biscuits in a variety of ways, including spread with butter, peanut butter, chocolate hazelnut spread, strawberry cream cheese, garlic butter and with cheese. They are nice reheated, but also fine at room temperature. My mother has been making these biscuits for a long time, and she taught me how to make them. I am sure we will both continue to make them for many years to come.