I like going through our family cookbook and rediscovering foods from my childhood. Sometimes as I’m reading through the cookbook I come across recipes that I don’t remember at all, even when it says it comes from our specific household. But the ones I’m most happy to find are the ones from family members long gone, like my Popo. This is one of those recipes.

Sweet and easy

These biscuits are not of the flaky Southern variety. These are light, cake-like, and on the sweet side. The recipe takes advantage of a store-bought shortcut, Bisquick.

As a child, I remember eating these irregularly shaped, sort-of craggly biscuits with butter and jam. It was a perfect breakfast or as an after-school treat.

As an adult, not only do I realize how easy it is to pull these together but I love the biscuit’s versatility.

Not just for breakfast

Biscuits for breakfast, that’s an easy one. Beyond butter and jam, you could slice them open, add slices of ham and cheese and you have a great on-the-go breakfast sandwich.

But don’t just stop at breakfast. Slice the biscuits open, layer it with macerated strawberries and freshly whipped cream and you have a fantastic strawberry shortcake.

Or, get your favorite fruit and mix it with some sugar, spices, and a little cornstarch, place the mixture in a dish and top it with dollops of the biscuit batter. Bake until the fruit is hot and jammy and you have a delicious fruit cobbler.

Whether you have these biscuits for breakfast or dessert, you will enjoy how easy they are to make and how versatile they can be.

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