E-Z DROP BISCUITS
These are a favorite of my boys. For an extra treat I drop a handful of shredded cheese in.
Provided by Angela
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
- Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 17.2 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 195.7 mg, Sugar 1 g
WHIPPING CREAM DROP BISCUITS
The most perfect, easiest biscuit recipe, ever.
Provided by Heather Cheney
Categories Bread
Time 25m
Number Of Ingredients 5
Steps:
- Adjust oven rack to the upper-middle position, Preheat oven to 425 degrees fahrenheight and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder and salt in a medium bowl.
- Add in the cream and mix by hand just until smooth and no dry spots remain- do not over mix!
- Using a spoon or ice cream scoop, spoon even portions of dough onto baking sheet.
- Bake until golden brown, about 15 minutes, and serve hot!
Nutrition Facts : ServingSize 1 biscuit, Calories 272 kcal, Carbohydrate 26 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 163 mg, Sugar 1 g
EASY SOUR CREAM DROP BISCUITS
These are soo yummy.(and easy too!!) They go really good with casseroles, stew, soup or chile. Sometimes I add cheese :)
Provided by DaniellaBella
Categories Breads
Time 18m
Yield 12 buscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Grease Cookie Sheet, and Heat oven to 450°F.
- In a medium mixing bowl, combine first 4 ingreds. Mix very well.
- Add milk, oil and sour cream. Mix well.
- Drop spoons of dough onto greased cookie sheet.
- Bake at 450 for 10-15 minutes.
- Serve Warm.
SOUR CREAM DROP BISCUITS
Super moist and tender drop biscuits.
Provided by Incu
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.
- Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.
- Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 27.2 g, Cholesterol 49.5 mg, Fat 20.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 13 g, Sodium 706.9 mg, Sugar 0.9 g
CREAM BISCUITS
I got this recipe from Bon Appetit Magazine in 1979, and have been making them ever since. They are the easiest biscuits to make and turn out perfectly every time. Bonus, there's no messy shortening to mess with!
Provided by Susan Dillard
Categories Quick Breads
Time 30m
Yield 12 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Butter baking sheet or square baking pan.
- Sift first 4 ingredients into large bowl.
- Fold in enough cream to make soft dough that can be handled easily.
- Turn out onto floured board and knead about 1 minute.
- Pat to 1/2- 3/4 inch thickness.
- Cut into rounds or squares, dip in melted butter and place on baking sheet (do not crowd; biscuits should not touch).
- Bake until golden, about 15- 18 minutes.
- Serve hot.
Nutrition Facts : Calories 130.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 193.7, Carbohydrate 17.3, Fiber 0.6, Sugar 0.8, Protein 2.5
CREAM DROP BISCUITS
Categories Bread Breakfast Brunch Bake Spring Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Stir together flour, baking powder, salt, and sugar in a large bowl. Add cream, then stir just until a dough forms.
- Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet. Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.
DAIRY-FREE BISCUITS
These biscuits have layers of flaky goodness with so much flavor, and most importantly they are dairy-free. The biscuits go great with butter and jam, sorghum, or sausage gravy.
Provided by Erin Mataj
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT™.
- Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
- Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
- Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
- Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don't be afraid to squish them in--this helps them to rise high.
- Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 18 g, Fat 6.6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 356.9 mg, Sugar 1.7 g
SOUR CREAM AND SCALLION DROP BISCUITS
All that sour cream keeps these biscuits super moist and tender-they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
Provided by Claire Saffitz
Categories Side Biscuit Bake Green Onion/Scallion Sour Cream Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl. Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter. Make a well in center of bowl and add scallions and sour cream. Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.
- Using 2 spoons, drop 1/2-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1 1/2" apart, or into a 12" cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8). Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12-15 minutes.
EASY DROP BISCUITS
This easy drop biscuit recipe only requires 5 simple ingredients! In under 30 minutes you can have homemade drop biscuits on your table!
Provided by Bettie
Categories Biscuits & Scones
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 F (232 C).
- In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
- Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
- Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
- Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
- Bake at 450 F (232 C) for 18-22 minutes until golden brown
- Brush with melted butter if desired.
Nutrition Facts : Calories 103 calories
EASY DROP BISCUITS
Easy Drop Biscuits
Provided by Abigail Chipley
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 400° F.
- In a food processor; combine flour, butter, baking powder, and salt; and pulse until pea-size clumps form. Add milk and pulse just until moistened.
- Drop 6 large mounds of dough (about ½ cup each) onto a baking sheet, and bake until golden, 18 to 20 minutes.
Nutrition Facts : Calories 315 kcal, Carbohydrate 35 g, Cholesterol 44 mg, Protein 6 g, SaturatedFat 10 g, Sodium 614 mg, Sugar 2 g, Fat 17 g, UnsaturatedFat 0 g
SOUR CREAM DROP BISCUITS
Here's a quick, easy biscuit when in need. Just need to use up some sour cream? Here's your answer. This is not a "to die for" biscuit recipe, but sure is good in a pinch.
Provided by podapo
Categories Quick Breads
Time 25m
Yield 10-12 biscuits
Number Of Ingredients 7
Steps:
- Heat oven to 450. Grease cookie sheet.
- In bowl, combine flour, sugar, baking powder and salt; blend well. With a fork or pastry blender cut in shortening until mixture is crumbly. In small bowl, combine milk and sour cream. Add all at once to flour mixture. Stir just until moistened. Drop by T. onto greased cookie sheet. Bake 10-12 minutes or until golden brown.
Nutrition Facts : Calories 189.9, Fat 9.2, SaturatedFat 3.7, Cholesterol 9, Sodium 241.8, Carbohydrate 23.3, Fiber 0.7, Sugar 2.6, Protein 3.6
SOUR CREAM BISCUITS
These biscuits are light and fluffy. Delicious!
Provided by Debbie Rowe
Categories Bread Quick Bread Recipes Biscuits
Time 22m
Yield 12
Number Of Ingredients 6
Steps:
- Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
- With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 16.8 g, Cholesterol 6.3 mg, Fat 3.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 279.3 mg, Sugar 0.1 g
EASY CREAM DROP BISCUITS
Make and share this Easy Cream Drop Biscuits recipe from Food.com.
Provided by Treewoman
Categories Breads
Time 22m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450. Grease cookie sheet with cooking spray.
- In large bowl, mix flour, baking powder and salt. Stir in whipping cream just til blended and a dough forms. (Add 1 to 2 T additional whipping cream if dough is very thick.).
- Drop dough by spoonfuls onto cookie sheet. Bake 10 to 12 minutes or til bottoms are golden brown. Immediately remove from cookie sheet and serve warm.
Nutrition Facts : Calories 158.1, Fat 10, SaturatedFat 6.1, Cholesterol 36.2, Sodium 182.9, Carbohydrate 14.9, Fiber 0.5, Sugar 0.1, Protein 2.4
SUPER EASY DROP BISCUITS
This recipe is an easy way to make home cooked, country biscuits that you can serve to the whole family. Be ready to be delished!
Provided by sboxer47
Categories Breakfast
Time 16m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees Fahrenheit.
- Mix flour, baking powder, sugar and salt.
- Mix butter and milk, add to dry mixture.
- Drop heaping tablespoons on to greased cookie sheet.
- Cook for 11 minutes, or until golden brown.
Nutrition Facts : Calories 496.1, Fat 25.9, SaturatedFat 16.1, Cholesterol 69.5, Sodium 544.9, Carbohydrate 57.7, Fiber 1.7, Sugar 6.5, Protein 8.7
ORANGE AND SOUR-CREAM DROP SHORTCAKES WITH ASSORTED BERRIES
Categories Cake Berry Citrus Dairy Dessert Bake Fourth of July Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.
- Make shortcakes:
- Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.
- In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.
- Split shortcakes horizontally with a fork and serve with berries and whipped cream.
DROP CREAM BISCUITS
Using cream as both the fat and liquid in this recipe yields a supremely tender, rich biscuit.
Provided by Adapted from a 2019 recipe in Cook's Illustrated
Yield 10
Number Of Ingredients 7
Steps:
- 1 Position a rack in the upper third of the oven; preheat to 450 degrees
- 2 Line a rimmed baking sheet with parchment paper or a silicone liner
- 3 Whisk together the flour, sugar, baking powder, baking soda and salt in a mixing bowl
- 4 Microwave the cream in a microwave-safe container on HIGH for 60 to 90 seconds, until just warmed to body temperature (95 to 100 degrees), stirring halfway through
- 5 Stir the warm cream into the flour mixture to form a soft, uniform dough
- 6 Grease a 1/3-cup dry measuring cup with cooking oil spray
- 7 Use it to drop 10 or 11 level scoops of batter 2 inches apart on the baking sheet; the biscuit portions should measure about 2 1/2 inches wide and 1 1/4 inches high
- 8 Re-grease the measuring cup after every 3 or 4 scoops
- 9 If the portions are misshapen, use your fingertips to gently reshape the dough into level cylinders
- 10 Bake (upper rack) for 10 to 12 minutes, until the tops are light golden brown, rotating the pan from front to back halfway through
- 11 Brush the hot biscuits with melted butter, if desired
- 12 Serve warm
Nutrition Facts : Calories 260 calories, Fat 16 g, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g
DROP BISCUITS
These drop biscuits have a higher ratio of butter and milk to flour than other cut out biscuits, which yield a sticky dough. Once the wet ingredients are pulsed into the dry, we simply scoop drops of dough onto a baking sheet and bake. The result is a coarsely textured, golden biscuit with a tender, buttery crumb.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 10 drop biscuits
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
- Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
- Mash butter with dill, capers, lemon zest and juice.
- Puree butter with mango chutney and curry powder.
- Puree butter with maple syrup and adobo sauce.
FLAKY OLD FASHIONED BISCUITS
Nothing beats warm flaky old fashioned biscuits straight from the oven. This fool-proof homemade biscuit recipe is easy to make and requires just 6 ingredients.
Provided by Rachel Farnsworth
Categories Side
Time 25m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, stir together flour, baking powder, sugar, and salt.
- Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
- Gradually pour in the buttermilk or milk, stirring until the dough just comes together.
- Turn the dough out onto a clean countertop and form it into a ball.
- Press the dough flat until it is 1-inch thick. Use a circle biscuit cutter or a drinking glass to cut out your biscuits. Combine leftover scraps and continue re-pressing and cutting until all dough is used.
- Place cut biscuits on an un-greased baking sheet and bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned. Brush the tops with melted butter, if desired.
Nutrition Facts : ServingSize 1 large biscuit, Calories 310 kcal, Carbohydrate 37 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 556 mg, Fiber 1 g, Sugar 4 g
2-INGREDIENT NEVER-FAIL CREAM BISCUITS RECIPE
These two-ingredient biscuits have one of the lowest effort-to-greatness ratios of any recipe I can think of. They take practically no effort or practice to pull off, yet produce some of the lightest, tenderest, tastiest biscuits around.
Provided by J. Kenji López-Alt
Categories Biscuit Breakfast and Brunch Bread
Time 25m
Yield 20
Number Of Ingredients 3
Steps:
- Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.
- For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.
- For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.
Nutrition Facts : Calories 98 kcal, Carbohydrate 10 g, Cholesterol 18 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 153 mg, Sugar 0 g, Fat 6 g, ServingSize Makes 15 to 20 biscuits, UnsaturatedFat 0 g
CREAM BISCUITS
Steps:
- Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.
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- Add the butter to the cream and warm in the microwave for about 60 seconds (you are looking for a temperature between 95°F/35°C-100°F/37°C).
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