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.Print
These easy drop biscuits are sweet and light, perfect with butter and jam. They also make a great base for strawberry shortcakes or as a topping for a fruit cobbler.
2 1/2 cups Bisquick
1/2 cup sugar
1/2 teaspoon baking soda
1 egg, beaten
1 cup sour cream
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, mix together the dry ingredients.
Add the egg and sour cream and mix until just combined. The dough should be soft and a little sticky but not runny. If it’s too soft, add a little more Bisquick – a couple of tablespoons at a time.
Drop by ⅓ cup portions onto the prepared baking sheet. Lightly brush each biscuit with a little cream or milk.
Bake for 15 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breads, Breakfast
- Cuisine: American
- Serving Size: 1 biscuit
- Calories: 218.73
- Sugar: 14.28 g.
- Sodium: 451 mg
- Fat: 9.53 g.
- Saturated Fat: 3.65 g.
- Carbohydrates: 30.05 g.
- Fiber: 0.63 g.
- Protein: 3.51 g.
- Cholesterol: 30.54 mg
Keywords: Bisquick, sour cream