Cheesy Buttermilk Drop Biscuits Food

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

CHEDDAR DROP BISCUITS

Steps:

• Preheat oven to 425 degrees with racks in upper and lower third positions. Line two baking sheets with parchment.
• In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
• Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart.
• Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.

CHEESE BUTTERMILK DROP BISCUITS

Steps:

• Combine all ingrediants except for cheese, mixing well after each addition.
• Add cheese.
• Drop large spoonfuls onto ungreased baking sheet.
• Bake at 350 degrees for 25 minutes.

CHEESY GARLIC-THYME DROP BISCUITS

Steps:

• Preheat oven to 425°F.
• In a medium mixing bowl, stir together flour, baking powder, baking soda, salt and thyme.
• Using a pastry blender, cut in butter until mixture resembles course crumbs.
• Then stir in shredded cheese and garlic, making sure to evenly distribute throughout the mixture.
• Make a well in the center of the dry mixture and add milk all at once. Using a fork, stir just until moistened.
• Onto a greased baking sheet, spoon dough by heaping tablespoons to make 12-14 biscuits.
• Bake for 10-12 minutes or until golden. Serve hot with butter.

CHEESY DROP BISCUITS

Steps:

• Pre-heat oven to 450°F.
• In a large bowl shift together the first 5 ingredients then.
• Add both cheeses.
• In a small bowl combine buttermilk and oil.
• Add to dry ingredients just until moist.
• Drop about 1/4 cup full of batter on to a greased baking sheet. (Sprinkle with additional Parmesan cheese if desired).
• Bake at 450°F for about 10-12 minutes or until golden brown. Serve warm (taste best that way) Refrigerate any left-over biscuits.

CHEESY DROP BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Add cheeses. , In a small bowl, combine buttermilk and oil. Stir into dry ingredients just until moistened. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Sprinkle with additional Parmesan cheese if desired. , Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

CHEDDAR BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.

BUTTERMILK DROP BISCUITS

Steps:

• Preheat the oven to 450°F.
• In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
• Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
• Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
• Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
• Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
• Bake for 15-18 minutes or until golden brown.
• Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.

CHEESY DROP BISCUITS

Steps:

• Preheat oven to 350 F.
• Combine all ingredients, in a large bowl, until just blended.
• Drop by rounded tablespoonfulls onto lightly greased baking sheet.
• Bake for 20-25 minutes or until golden brown.
• Now grab that bowl of chili, soup, or stew and enjoy!

CHEESY BUTTERMILK DROP BISCUITS

Steps:

• Preheat oven to 350, and mix dry ingredients in a bowl.
• Cut in butter until it resembles coarse crumbs.
• Mix in cheese.
• Add buttermilk, and blend until dry ingredients are moistened; DON'T OVERMIX!
• Divide dough between 12 greased muffin tins, and bake for 25 minutes, or until lightly browned.