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    DROP BISQUITS


    Source of Recipe


    KING ARTHUR FLOUR?

    Recipe Introduction


    These are the same as rolled biscuits but
    contain more liquid, about 3/4 cup
    total per cup of mix. This makes a dough too
    soft to be rolled out, but still
    a dough rather than a batter. This can be
    dropped by the heaping tablespoonful onto a
    lightly floured baking sheet, or into a greased
    muffin tin to make slightly moister and more
    regular biscuits. (This method also avoids
    kneading, rolling and cutting.) Bake as for rolled
    biscuits.

    List of Ingredients




    1 CUP BAKING MIX
    1/2 CUP WATER

    Recipe



    Preheat your oven to 450°F.

    Put the mix in a mixing bowl and pour the cold
    water over the surface. With a fork, blend the
    two together, taking no more than 20 seconds.

    Drop biscuit size amounts of dough onto baking sheet.

    Bake about 15 minutes.

 

 

 

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