I love simple, homemade food. Because I homeschool my kids, I prefer making something for breakfast that can be kept as a leftover for snacks through the school day. I like to make muffins or something portable that fills their bellies, but is also portable enough to be brought to the schoolroom for a mid-day snack. This recipe is perfect, because these delicious biscuits are even better tasting when they are cold. I can bake up a batch for breakfast, and then the kids can grab one later in the day when they need a snack. This recipe will make about 25-30 biscuits, so you'll have plenty for left-overs. You can add any type of jam for the filling. I always have homemade peach, strawberry and raspberry freezer jam stocked in my freezer, so you can switch it up to see what flavors you like best. I hope you enjoy them as much as we do!
Raspberry Breakfast Drop Biscuits
-1/2 cup (1 stick) butter, softened
-4 Tbs. sugar
-4 cups flour
-2 Tbs. baking powder
-2 tsp. salt
-1 1/3 cup milk
-raspberry jam (or any other flavor)
Preheat over to 400 degrees. Combine dry ingredients, mix in softened butter until mixture is crumbly in texture. Slowly add milk, mixing gently until just combined. Batter will be thick and slightly lumpy. Place on a greased baking pan in clumps about 2 tablespoons in size. Create a well in the center of each biscuit. Scoop in a tsp. or so of your favorite jam (when using homemade freezer jam, I just put it in frozen because it's easier to scoop and stays in place better). Bake in 400 degree oven for 10-12 minutes until edges start to turn golden.
-1/4 stick butter, melted
-1 tsp. vanilla extract
-enough powdered sugar to make a frosting that you can drizzle, but isn't too thin
Combine ingredients and drizzle glaze over warm biscuits.