My family is a carb-loving family. My daughter could eat pasta for every meal, every day if we permitted it. My husband can eat multiple loaves of bread weekly, and if I had to pick one food to eat for eternity, it would probably be pizza (one cannot sustain oneself on chocolate alone).

So imagine the horror when we realized one holiday morning that we had no bread for toast/sandwiches/snacking! Thankfully, after some quick thinking (and searching the cookbooks in our kitchen), I stumbled across this recipe for drop biscuits in The Best of Cooking Light. I should say, I think this book has been in my collection for years and aside from a Grand Marnier souffle (more on that someday in a different post) that I’ve made from it, somehow, it hasn’t been used nearly as much as I expected it to be used when I purchased it. What an oversight!

Thank goodness for these biscuits – I’ve made them a few times since and we have thoroughly enjoyed them. They are very quick and incredibly easy. Breakfast on the terrace (with cherry preserves) is probably our favourite way of eating them, but the recipe can so easily be adjusted to suit any taste, sweet or savoury.

Drop biscuits
(makes 12 biscuits)
Inspired by The Best of Cooking Light

2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/4 cup butter, cut into small pieces
1 cup skim milk

(For a change, add 1/2 cup of shredded cheddar cheese, or a few tablespoons of freshly grated parmesan cheese with a few strands of chopped chives)

Combine flour, baking powder, sugar and salt in a bowl. Cut in butter until the mixture resembles coarse breadcrumbs. Add milk (and any alternate ingredients) and stir until just moist.

Spoon batter into 12 muffin cups. Bake in a preheated 450F oven for 10-12 min, or until golden. Remove biscuits from pan to a wire rack immediately. Cool and serve (if you can wait that long!)