Cooking in an RV leads to shortcuts. The counter is only 12”x12” so there’s not a lot of room to spread out, while a limited water supply means clean up needs to be simple. Drop biscuits are exactly the kind of short cut I like to make. Rolling out dough is too messy for me these days; drop biscuits are quicker and just as delicious as the more proper rolled-and-cut kind.
Tender buttery crisp biscuits are such a comforting food, and perfect in every situation.
Spilled soup? Sop it up with a biscuit.
Leftover ham? Put it on a biscuit.
Tired of cereal? Dollop some jelly on a biscuit & call it breakfast.
I can never decide whether I prefer them hot from the oven with a pat of butter, or cold and slathered with strawberry jam. Today, we had these for breakfast – Bacon Cheddar Biscuits with Scrambled Eggs, Swiss and Arugula. And they were goooood. What are your favorite biscuit toppings?
Baking Powder Drop Biscuits
2 C flour
1 Tbs baking powder
1 tsp sugar
½ tsp salt
½ C (1 stick) cold butter
1 cup milk
Heat oven to 425°
Sift together flour, baking powder, sugar and salt. Cut in butter until it resembles coarse crumbs. Add milk and mix with a fork just until moistened. The dough should be sticky – add a few more drops of milk if needed.
Drop heaping tablespoons of dough onto a lightly greased baking sheet. Bake for 10 minutes or until lightly golden.
Bacon Cheddar Biscuits – Add 1 C grated sharp cheddar cheese, ½ C crumbled bacon and 1 Tsp thyme in with the flour.
Buttermilk Herb Biscuits – Add 1 Tsp thyme, ½ Tsp chives with the flour. Use Buttermilk instead of regular milk.
Walnut Biscuits – Increase sugar to 2 tsp. Add ¾ C chopped walnuts with the flour.