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"These biscuits come out nice and sweet and fluffy—and they couldn't be easier!" notes Diane Hixon of Niceville, Florida. Adjust the sugar to your liking, she suggests. You're sure to like the price of only 8¢ each.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 136 calories, 6 g fat (2 g saturated fat), 6 mg cholesterol, 342 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.
Originally published as Rise 'n' Shine Biscuits in Quick Cooking May/June 1998, p37
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Reviewed on May. 02, 2012 by dieter's mom
This is my go-to recipe when I want a quick biscuit/muffin or when I'm just feeling too lazy for a lot of fuss. It is a no fail recipe & I always get compliments. I use low fat sour cream & low fat bisquik & still get a great biscuit.
Reviewed on Jun. 01, 2011 by galinthewoods
I doubled this recipe and the results were fantastic. Since I don't like the hard spikes that can form on the surface of the dough on most drop biscuits, I used a wet hand to pat them down and shape them more into a cut biscuit shape on the cookie sheet just before baking. The dough was stiff enough that it let me do this. I also tucked in any little sections sticking out that usually break off upon cooking. The sugar doesn't make it super sweet, but it does a great job at eliminating the baking soda aftertaste you get with some biscuits. Very light and airy, not tough at all. They were so easy and quick I would never go back to the rolled kind because I really don't like cleaning a flour mess off my counter unless the recipe is really worth it. Thanks for the great recipe!
Reviewed on Apr. 30, 2011 by diane hixon
A dear lady wrote to me saying she was given this old magazine and tried my biscuits. They are now a family tradition!
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