In this crazy year when everyone stayed home for weeks and months on end, many folks took up new hobbies. Quite a few turned to baking as a way to productively pass the time. They learned new and exciting ways to turn out bread products. Sometimes, though, the fancy and sophisticated way of serving up some bread over-complicates the process. Sometimes what we need, especially in times of stress, is a simple comfort food. Here in the south, nothing is more comforting than a good plate of biscuits.
Southern Comfort Biscuits
Biscuits are an all purpose, go-to comfort food. Serve them for breakfast with sausage or gravy or honey or jelly. Stack it all up and add an egg for a breakfast sandwich. Toss a couple on the plate next to the chicken. Really, all you need is a little butter and you’re all set with a biscuit.
Biscuits also make you feel good because they’re just so easy to make, especially these four ingredient biscuits. No muss, no fuss, just mix ‘em up and bake ‘em. After a few minutes in the oven, out come a delicious bit of light and fluffy goodness.
Sprite Is the Key
With only four ingredients to deal with, these Sprite biscuits are practically fool proof. The Sprite adds both brightness and lift, giving you tender and light as air biscuits. They’re so good, you’ll probably want to mix up a double batch; they won’t last too long.
- 2 cups Bisquick
- ½ cup Sprite (room temperature)
- ½ cup sour cream
- ¼ cup melted butter (cooled slightly)
Heat the oven to 450ºF.
You can make these biscuits either in an 8”x8” baking dish or in a 10” cast iron pan. Add the melted butter to the bottom of your baking dish and swirl to coat the bottom evenly.
In a large mixing bowl, combine the Bisquick with the Sprite and sour cream. Stir to mix completely.
To make the biscuits, you have two options: scoop and drop, or roll and cut.
Scoop and Drop Biscuits
To scoop and drop, simply scoop about ¼ cup of the biscuit dough and drop gently into the baking dish. Whether you’re using a square dish or a cast iron pan, start in the middle and work your way around. You’ll end up with nine biscuits.
Roll and Cut Biscuits
Lightly dust the counter with Bisquick. Turn the dough out onto the counter and roll to roughly ½” thickness. (If the dough in the bowl seems a little too wet to roll, add a tablespoon of Bisquick at a time until it reaches the proper consistency.) Use a biscuit cutter or a jar to cut the biscuits, placing them one at time into the prepared pan. Again, start in the center and work your way around. Combine the scraps of cut dough to roll and cut the last one or two.
Bake until golden, 10-12 minutes for a baking dish, 12-15 for cast iron.