Cilantro Cheddar Drop Biscuits Food

MY OWN BEST CHEDDAR DROP BISCUITS

Steps:

• Heat oven to 450º.
• Combine first 7 ingredients in medium-sized bowl just til all is moistened.
• Drop heaping Tbls. of dough onto ungreased baking sheet making 10 mounds.
• Melt butter with rest of ingredients, and spoon on top of each biscuit.
• Bake for 8-10 minutes or til golden brown.
• My oven takes 10 minutes.

GARLIC CHEDDAR DROP BISCUITS

Steps:

• Preheat oven to 450 degrees F. Grease a baking sheet with cooking spray.
• Whisk together flour, baking powder, sugar, garlic powder and salt in a large bowl. Add butter to mixture and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Stir in cheese and parsley. Add buttermilk and stir until just combined.
• Use a large ice cream scoop to drop biscuits onto the prepared baking sheet. Sprinkle with flakey sea salt. Bake until golden brown, 15 to 18 minutes. Serve immediately.

CHEDDAR CHIVE DROP BISCUITS

Steps:

• Grease cookie sheet.
• Mix flour, baking soda and salt in a bowl.
• Cut shortening into flour mixture until it turns to coarse crumbs.
• Add yogurt, cheese and chives. Stir gently and quickly until just moistened.
• Drop by generous tablespoons onto cookie sheets. Press top down slightly,.
• Bake at 450 degrees for 9-12 minutes or until brown.

DROP BISCUITS WITH CORN AND CHEESE

Steps:

• Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
• Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
• Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.

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.

SCALLION & CHEDDAR DROP BISCUITS - VEGAN

Steps:

• Preheat oven to 450°F.
• Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.
• Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal.
• Stir in the Daiya Cheddar and scallions.
• Add buttermilk and stir until just combined, do not over mix.
• Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet.
• Bake in middle of oven until golden, 18 to 20 minutes.

DROP BISCUITS - TEBOLLER

Steps:

• Sift baking powder, salt and flour together.
• Mix in butter with the tips of your fingers.
• Add the milk and beat to a soft dough.
• Drop by tablespoonsful about 1" apart onto a greased baking sheet.
• Bake for 12 to 15 minutes in a preheated 450º oven.

CHEDDAR SCALLION DROP BISCUITS

Steps:

• Preheat oven to 450°F.
• Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.
• Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

CHEDDAR SCALLION DROP BISCUITS

Steps:

• Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, baking powder, baking soda, garlic powder, mustard powder, pepper, and salt.
• Cut in butter until mixture resembles a coarse meal. Mix in cheese and scallions. Stir in yogurt and milk.
• Spoon 12 (1/4 cup) mounds of dough spacing 2 inches apart onto an ungreased baking sheet. Bake for 12 to 15 minutes. Transfer biscuits to a cooling rack to cool.

CHEDDAR DROP BISCUITS

Steps:

• Preheat oven to 400°F Coat a baking sheet with nonstick cooking spray.
• Combine flour, baking powder and salt. Cut in butter (could do this in a food processor)to make coarse crumbs. Add cheese and chives.
• Stir in milk to make a soft, sticky dough. Use a 1/4 cup measure to drop 15 portions onto the prepared baking sheet. Sprinkle with chives.
• Bake on middle rack for 18 to 20 minutes, or until edges are golden. Transfer biscuits to a rack to cool.