I made these "Bisquik Scones" to use some of the fresh blackberries I picked-- I also added a little chopped dark chocolate, just because! The recipe printed on the box is here, but I only used 2 C. Bisquik, 3 T. sugar, and enough milk to pull it all together (because I didn't have enough of anything else). Of course these aren't real scones, which are dry and crumbly pastries made with butter; they're more like free-form muffins I guess, really moist and a little crumbly and very, very good.
I just mixed the batter the afternoon before, shaped it, cut it, then put it in the freezer on a plate wrapped in saran wrap. This morning I heated the oven to 375 and stuck 'em in frozen, and as you can see, my fears about the baking soda/powder not holding up to waiting were unfounded! They wound up rising like soft little pyramids with lovely crisp golden brown "crusts". I'm not sure how long I left them in for-- maybe just over half an hour? I really suggest you try this, though. Who doesn't want fresh home-made breakfast even quicker?
No comments:
Post a Comment