These biscuits taste great by themselves, or use the batter to make a flaky topping for a dessert cobbler.
For Cheesy Biscuits:
Prepare Hurry-Up Biscuits as above, add 1 cup finely shredded or grated Parmesan cheese to flour mixture in Step 1.
Dough mounds can be frozen up to 1 month. To freeze, place mounds in a single layer on a baking sheet or tray. Cover and freeze until firm. When firm, place in freezer containers. Cover and freeze up to 1 month. To bake, arrange dough mounds on greased or parchment paper-lined baking sheets. Bake frozen mounds in a 375 degree F oven for 18 to 20 minutes or until golden.
Hurry-Up Biscuit Cobbler:
Prepare Hurry-Up Biscuits as directed; set aside. Meanwhile in a large saucepan combine 1 cup sugar, 2 tablespoons cornstarch, and 1/4 cup water. Stir in 6 cups (two 16-ounce packages) fresh or frozen unsweetened pitted tart red cherries. Cook and stir over medium heat until thickened and bubbly. Divide mixture among eight 8- to 12-ounce ovenproof coffee cups or individual casserole dishes. Drop 1 or 2 mounds of batter on top of each cup. (Freeze any remaining batter as directed in Make-Ahead instructions.) Bake in a 375 degree F oven for 25 to 30 minutes or until topping is golden brown and mixture is bubbly. Makes 8 servings.