These Quick Drop Danish are fabulously delicious breakfast buns that I have made over and over through the years. I think that the recipe originally came from Bisquick, but I have adapted it to use my own homemade baking mix and it works beautifully that way. (Recipe for both the buns and the mix below)
They are perfect for the holidays. They go together quickly and you can have them on the table in less than half an hour or even less if you put the dry part together the night before you want to bake them.
It is a simple drop biscuit/scone batter that is dropped in dollops onto a greased baking sheet. You make a hollow in the centre and then you drop a bit of jam into that hollow and bake.
The recipe makes an even dozen but it is very simple to cut the recipe in half as well to make fewer. I often do and they work perfectly. A simple vanilla glaze is drizzled over top.
You can use your favourite flavour of preserves or a combination of your family's favourites. Even Lemon Curd works beautifully. Just take care not to over fill because the jam will overflow and burn if you do.
One of these with your hot morning cuppa goes down a real treat!
*Easy Drop Danish*Makes 12
Preheat the oven to 220*C/425*F/ gas mark 7. Lightly butter a baking sheet.
*Homemade Baking Mix*Makes 24 servings
This is mix which comes in really handy to have in the cupboard, ready to use for making muffins, pancakes and all sorts.
245g milk powder (1 cup)
5 TBS baking powder
50g white sugar (1/4 cup)
1 TBS salt
220g white vegetable shortening (1 cup)
Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.
To make biscuits/scones: Measure 260g (2 cups) of the mix into a bowl. Stir in 180ml buttermilk (3/4 cup) with a fork, Pat out, cut into circles and bake in a 220*C/425*F/ gas mark 7 oven for about 10 minutes. Makes six large biscuits (scones).
To make Pancakes: Measure 260g (2 cups) of the mix into a bowl. Whisk in 3 TBS sugar, 2 tsp baking powder, 2 TBS vegetable oil and 2 eggs. Whisk together until smooth. Cook as per regular pancakes on a greased griddle. Drop 1/4 cupful at a time onto hot greased griddle. Cook until the edges are dry, flip and cook until golden. Makes about 14.
Strawberry and Apricot are favourites of ours as is Lemon Curd. Simple and quick and oh so delicious. Bon Appetit!