19 January 2011

Breakfast Drop Biscuits

Good morning, everyone. In case you haven't noticed, this is the third (count it - third) recipe I've published this morning. Scroll down to see Chicken Nuggets and Easy Biscuit Chicken Potato Pie. I thoroughly recommend the latter, particularly for experimentation with other fillings.

Anyway. I really enjoyed the biscuits on top of last night's pie, so I decided to make some more this morning and have them with jam and butter and just a splash of cream. It was pretty good. I mixed up the recipe (forgetting to add oil, because I am quite simple), dropped the biscuits on to a greased baking sheet, put them in the oven for twelve minutes, showered, came out of the shower to hear the "ding!" of the oven timer, dressed (admittedly, back into pyjamas) while they cooled, and had breakfast. Yum.

So if anyone fancies warm home-made rolls for breakfast, this truly is the easiest of recipes. You just fork a very short list of ingredients together, pop them in the oven, and you're done. These biscuits are called 'drop biscuits' in America for the precise reason that you don't have to knead, or roll, or even flour your own hands. Your hands can stay perfectly clean throughout. Having a dishwasher, so you don't have to clean the dough bowl after, might make them even more tempting.

Breakfast Drop Biscuits
Makes 4 decent-sized biscuits

2 cups flour
1 cup + 1 tablespoon milk
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon lemon vinegar

To serve:
And so on...

In a large bowl, mix the flour, milk, sugar, baking powder and vinegar. Oil a baking tray and drop the dough on to it in four separate clumps - they will rise and spread so don't put them too close to each other.

Bake at 180 degrees (360 Fahrenheit) for twelve to fifteen minutes until golden. Remove, allow to cool for a minute or so, then tear them apart and spread liberally with your choice of topping. Add bacon and maple syrup, for example, to extend the American theme. (Mmmm.)