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.

Variations

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.