Baking Powder Drop Biscuits were (and still are) one of my Dad’s favorite desserts — topped with freshly mashed and sugared strawberries… and Cool Whip.
He said that when he was a kid, he would sometimes eat a huge bowl of strawberry shortcake (using these baking powder biscuits as the “shortcake”) for his entire dinner before a summer night baseball game.
Needless to say, I’ve eaten many of these baking powder biscuits growing up!
After I met Dave, he said he preferred raspberry shortcake over strawberry shortcake — and the first time I whipped up a batch of baking powder biscuits for his raspberry shortcake, he was hooked.
He said he never had it “my way” before — but that he would keep eating it if I kept making it 🙂
Last week, raspberries were ridiculously cheap at the grocery store — so I stocked up (I bought 22 containers!) When Dave saw them all, he almost immediately requested raspberry shortcake… and I told him it was on my baking list.
The next day, I whipped up baking powder biscuits.
As I was making them, I instantly realized how extremely simple this recipe was — as well as how easily it could be adapted to almost every allergy restriction (no eggs for starters!) — so I knew I had to share it here on the blog!
It takes me less than 10 minutes to have the biscuits ready for the oven, and I usually mash up the berries while the biscuits bake. I add a little sugar to the berries, open a container of Cool Whip, and dessert is ready!
If you’re looking for an impossibly easy dessert recipe that everyone will love, give these baking powder drop biscuits a try.
Recipe for Baking Powder Drop Biscuits
- 2 c. all-purpose flour
- 1 T. baking powder
- 1/2 t. salt
- 1 T. sugar (optional)
- 1/2 c. shortening
- 1 c. milk
**Note: You could easily substitute gluten-free flour, your favorite “fat” of choice, and non-dairy milk in place of all-purpose flour, shortening, and milk. And you can also omit the sugar altogether depending on your diet.
- Preheat oven to 450*F. Line a baking sheet with parchment paper or a silpat mat.
- In a medium bowl, mix flour, baking powder, salt, and sugar together.
- Cut in shortening with a fork or pastry cutter until mixture is crumbly.
- Add milk and stir until combined (batter will be very thick.
- Drop into small mounds on baking sheet (I usually do 8, but you can make them smaller or larger if you’d like)
- Bake for 12-15 minutes, or until tops are golden brown.
We serve our biscuits topped with mashed berries and whipped cream — however, any toppings you love would probably work.
Also, if you leave the sugar out, you might consider adding in some herbs and/or cheese to make it more of a savory biscuit that you might eat with a meal.
Either way, these baking powder biscuits are a winner around our table!
What are your favorite recipes from your childhood?
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