Drop Biscuit Swirl Batter

Three ingredients, 10 minutes, and you’ve got a biscuit batter studded with swirls of fruity sweetness. Reduced-fat baking mix and skim milk make the base, and a tablespoon of all-natural fruit conserve gets folded through in one or two strokes for a marbled effect.

The key word here is “swirl," not “mix." You want visible ribbons of fruit running through the batter, not a uniformly flavored dough. One or two gentle turns with a spoon after adding the conserve is all it takes.

Don’t overstir the batter before adding the conserve either. Stir just until almost blended. Lumpy batter makes tender biscuits. Smooth batter makes tough ones.

Kitchen Tips

• Use a thick conserve or jam, not jelly. Jelly is too thin and disappears into the batter instead of holding its shape as a swirl.
• Drop onto a parchment-lined baking sheet for the easiest cleanup.
• Bake at 425°F (220°C) for about 10 minutes until golden on top.

Variations

• Use strawberry jam for a classic fruit biscuit or blueberry preserves for a breakfast treat.
• Swap skim milk for buttermilk for tangier, fluffier biscuits (add a pinch of baking soda).
• Top each biscuit with a small dot of conserve before baking for a glazed finish.