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Teresa Hatchell 2005

Within the past few weeks, I have received two emails from readers who asked for easy homemade biscuit recipes. I thought it was quite a coincidence because I didn't think that many people would be interested in making their own biscuits when there are so many "peel n' pop canned" and "fully prepared frozen" varieties available at our local grocery stores.

But these requests caused me to begin reminiscing about the days when making biscuits was a common part of meal preparation almost every evening. The emails from these wonderful readers, who preferred to remain anonymous, both said they wanted a quick biscuit recipe that did not require rolling the dough and cutting out the biscuits and a few alternative biscuit recipes. So, I found my old drop biscuit recipe. Instead of dropping these biscuits on a cookie sheet as the recipe requires, you may spoon the dough, in equal amounts, into lightly buttered muffin tins to bake them. These easy biscuits will have a crisp crust, but will be tender on the inside. The other recipes are the "variations" as requested. Try one or try them all to warm your home with the smell of baking biscuits over the next few winter months.

Quick drop biscuits

2 cups self-rising flour

1/4 cup shortening

1 cup whole milk

Preheat your oven to 450 degrees. Lightly grease a baking sheet. In a large bowl, using a pastry blender or a large meat fork, cut the shortening into the flour until the mixture resembles coarse crumbs. Add milk and sir with the fork until a soft dough forms. Drop the dough by heaping tablespoonfuls onto to greased cookie sheet. Bake at 450 degrees for 12 to 14 minutes or until they are golden brown. Serve the 12 to 14 biscuits this recipe will make while they are still warm.

Buttermilk biscuits

1 cup plain flour

1/4 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon baking soda

2-1/2 tablespoon shortening

1/2 cup buttermilk

Preheat your oven to 450 degrees. Sift the flour, salt, baking powder, and soda. Cut this mixture into the shortening until the flour/shortening mixture is the size of coarse crumbs. Add the buttermilk and stir the dough into a ball. Roll the ball out on a floured surface.

Using a floured biscuit cutter or the floured rim of a glass, cut the biscuits into equal sizes and place them on a lightly greased baking sheet. Bake at 450 degrees for about 12 minutes or until they are golden brown. This recipe should yield 12 biscuits.

Mayonnaise biscuits

1 cup self-rising flour

1/2 cup whole milk

1 tablespoon mayonnaise

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2 tablespoons butter, divided

Preheat your oven to 45- degrees. Put ½ teaspoonful of butter into each cup of a 12-cup muffin tin. Place the tin in the oven just until the butter is melted. In a medium bowl, combine the flour, mayonnaise and milk and stir until well combined. Spoon this mixture in equal amounts into each cup of the muffin tin. Bake at 450 degrees for 12 minutes or until golden brown.

Light biscuits

2 cups flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup margarine

8 ounces plain low-fat yogurt

1 teaspoon honey

Preheat your oven to 425 degrees. Combine the flour, baking powder, soda and salt. Cut in the margarine until the mixture resembles coarse meal. Add the yogurt and honey. Stir until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface and knead four times. Roll the dough into 1/2-inch thickness and cut it into 2-inch biscuits. Place the biscuits on an ungreased baking sheet and bake at 425 degrees for 12 minutes or until the biscuits are golden brown.

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