Muffin Tin Drop Biscuits

Okay, folks... we are going extremely easy on these breakfast favorites... as in - four ingredients!  And if you think you are going to have to get all "artsy" here with kneading, and rolling, and cutting out biscuits, you can think again.  Who has time for THAT in the mornings?!  Certainly not me.  All you do for these biscuits is dump, mix, and drop them into the wells of a muffin tin.  I have complete faith that you can do that.  Besides, the batter is so ooey, gooey that I doubt you could roll it out if you wanted to.  

I remembered the other day that a high school friend's mom used to make biscuits using Sprite.  So I started digging, and it seems that this recipe is all over the place!  I have no idea who came up with it.  My kids thought I was crazy when I told them what was in them.

The texture seemed to me to be sort of a cross between a biscuit and a muffin.  Not as dry and crumbly as a traditional biscuit.  More moist and tender.  Then, for the ones we had left over from breakfast, we split them and made old fashioned strawberry shortcakes for dessert after dinner that night.  I'd say that was a home run!  There was not one left!  The kids no longer think it's that crazy.  HaHa!

Print this recipe!

Ingredients:  (10 biscuits)

• 2 cups Bisquick
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cold Sprite (or other lemon lime soda)

Step-by-Step:
Preheat oven to 425 degrees F.  Dump all the ingredients together. 

2 cups Bisquick

1 cup sour cream

1/2 cup melted but not too hot butter (the regular, salted kind)

1 cup cold Sprite

So what you see here appears to be a wet, gooey mess.  Yep.  Me, too.  There's no way I would attempt to roll this mess out.  Plus, I've got four kids to get off to school.  These are going to be dropped by the spoonful.  End of discussion.

I inherited a set of these silicone muffin cups.  They are the size of standard muffin tin wells.  I'm going to try them out on this recipe.  If you are using a traditional, aluminum muffin pan, I'd spray them first.  For the silicone ones, I'm not going to prepare them with anything.  I'm confident they will pop out. 

I popped them into the oven at 425 degrees F for about 15 minutes.  Uncovered, of course.  This was the result.  Tender.  Light.  Moist, and delicious!  

You see how rough and uneven and lumpy they looked as batter?  Well somehow, magically, they pretty much evened out in the oven and turn into beautiful swans!  Don't ask me how.  I'm just the messenger.  

Optional - When they come out of the oven, try brushing the tops with melted butter,  or melted butter and honey.  Or for a savory biscuit, try melted butter and garlic!

I hope you enjoyed this simple and delicious recipe!

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Written Method:  

Preheat oven to 425 degrees F.  Dump all the ingredients together and mix to combine.  Drop by the spoonful into prepared muffin tins.  If using standard aluminum muffin tins, prepare with cooking spray.  Bake at 425 degrees F for about 15 minutes uncovered or until golden brown.  Optional - brush the tops with melted butter when they come out of the oven.  Or melted butter and honey.  Or for a savory biscuit, try melted butter and garlic!

Oh.. and to turn them into strawberry shortcakes, that's super easy too.  Slice your strawberries and add a couple spoons of sugar to taste (to start drawing out the juices).  Get a pint of heavy whipping cream really cold, and whip it with a hand mixer in a metal bowl with a bit of really good vanilla and a few spoons of powdered sugar until you have a glorious whipped topping.  Whip until you have a good peak, but don't go too long, or you will have butter.. ha!  Layer the biscuit, whipped cream, strawberries... biscuit, cream, berries again.  Voila!  :)  Messy and wonderful!

Black Pepper Cheddar Bay Biscuits

These light and fluffy biscuits are the very thing I look forward to when someone suggests we eat at Red Lobster!  They are hot and cheesy, with that distinctive garlickly bite... YUM!  But you know what?  They ridiculously easy to make at home, so why pay restaurant prices?

Seriously, they are so quick and easy that you can whip them up while the rest of your dinner is cooking.  For that matter, they would be amazing split in two with some sausage and eggs for a breakfast sandwich.  With all the cool weather soups and pots of chili on the horizon, these would be perfect dippers.  Oh, the possibilities!

Click to Print Recipe

Ingredients:    (9 biscuits)

• 2 1/2 cups Bisquick
• 4 Tbsp cold butter, cut into small cubes
• 1 cup extra sharp cheddar cheese, shredded and cold
• 3/4 cup cold milk
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp dried parsley flakes

Garlic Butter topping

• 4 Tbsp butter, melted
• 1/2 tsp garlic powder
• 3/4 tsp dried parsley flakes
• 1/8 tsp black pepper
• kosher salt for sprinkling

Step-by-Step:  

Tip - after cutting my butter into small cubes, I put it back into the fridge.  I left it there until the moment I needed it, so it would stay cold.  Same thing with the cheese.  Grate it, then refrigerate it until you are ready to add it to the mix.

Preheat the oven to 400 degrees F.  Prepare your pan with either cooking spray or parchment paper (my personal preference).  Mix together the biscuit ingredients. 

2 1/2 cups Bisquick

4 Tbsp cold butter, cut into small cubes

With either a pastry cutter, two knives, or two forks, cut the butter into tiny pieces.  They should be about the size of green peas at the end.

1 cup extra sharp cheddar cheese, shredded and cold

1/4 tsp garlic powder

1/2 tsp dried parsley flakes

1/4 tsp black pepper

3/4 cup cold milk

Stir only until they are combined.  Do not over stir them.

Drop by 1/4 cup amounts onto the parchment paper, leaving space in between them for them to spread out.  Bake for about 12 minutes or until golden brown.  I found that my old, broken ice cream scoop was a great size for this job.

Parchment paper is such an awesome project.  It's not messy.  It adds no fat or calories to your dish.  It makes clean-up a snap.  And the food doesn't stick to it!  Definitely a win-win!

Now pop these guys into the preheated oven while everything is still cold!

While the biscuits are baking, prepare the garlic butter topping.  Melt the butter in the microwave or in a small pot on the stovetop.  Add in the seasoning and stir to combine.

4 Tbsp butter, melted

1/2 tsp garlic powder

3/4 tsp dried parsley flakes

1/8 tsp black pepper

Stir to combine.  If you have a 4 year old around, hide the topping.  I couldn't keep Lily out of it!  She made the determination that she would like this over her noodles one day.  Hmmm... 

After you take the biscuits out of the oven, brush the tops with the garlic butter topping.  

Sprinkle just a bit of kosher salt over the tops of them.

Enjoy!  

 

I hope you enjoyed this recipe!  Better yet, I hope you will go make some right now!!  If you are curious as to the other sorts of recipes I have, visit my Recipe Index for tons of great ideas!

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Written Method:
Tip - after cutting my butter into small cubes, I put it back into the fridge.  I left it there until the moment I needed it, so it would stay cold.  Same thing with the cheese.  Grate it, then refrigerate it until you are ready to add it to the mix.

Preheat the oven to 400 degrees F.  Prepare your pan with either cooking spray or parchment paper (my personal preference).  Mix together the biscuit ingredients and stir only until they are combined.  Do not over stir them.  Drop by 1/4 cup amounts onto the parchment paper, leaving space in between them for them to spread out.  Bake for about 12 minutes or until golden brown. 

While the biscuits are baking, prepare the garlic butter topping.  Melt the butter in the microwave in a small pot on the stove top.  Add in the seasoning and stir to combine.

After you take the biscuits out of the oven, brush the tops with the garlic butter topping.  Sprinkle just a bit of kosher salt over the tops of them.   

Enjoy!  .. perhaps out on the front porch, reading a book!  These hot, tender, cheesy biscuits are really hard to pass up!