Drop Biscuits Food

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BEST EVER DROP BISCUITS (SMALL BATCH)



Best Ever Drop Biscuits (Small Batch) image

Drop biscuits are best the same day they are made...no comparison!!! Perfect for 4 people. When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. You can double the recipe...if needed!

Provided by Abby Girl

Categories     Breads

Time 23m

Yield 6 bicuits

Number Of Ingredients 8

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup buttermilk (cold)
1/4 cup unsalted butter, melted and cooled slightly (about 5 minutes)
1 tablespoon butter, melted for brushing on top of warm buscuits

Steps:

  • Adjust oven rack to middle position and heat oven to 475 degrees.
  • Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 1/4 cup melted butter in medium bowl, stirring until butter forms small clumps.
  • Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
  • Using greased 1/4-cup dry measure, scoop a scant amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
  • Bake until tops are golden brown and crisp, 8 - 12 minutes. They can be made up ahead of time and gently re-heated in a 300 oven for 10 minutes.
  • Brush biscuit tops with 1 tablespoon melted butter. Transfer to wire rack and let cool 5 minutes before serving.
  • Test if baking powder is fresh: Mix 2 teaspoons of the baking powder into a cup of water. If there is an immediate reaction of foaming and fizzing, the baking powder is okay to use. If the reaction is at all delayed or weak, throw it away and buy a fresh can.

EASY DROP BISCUITS



Easy Drop Biscuits image

Easy Drop Biscuits

Provided by Abigail Chipley

Time 30m

Number Of Ingredients 5

2 cups all-purpose flour, spooned and leveled
0.5 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk

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

DROP BISCUITS



Drop Biscuits image

Make and share this Drop Biscuits recipe from Food.com.

Provided by Lavender Lynn

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
3 teaspoons baking powder
2 tablespoons shortening
1 cup buttermilk

Steps:

  • Mix flour, salt, baking soda,and baking powder together.
  • Cut in shortening.
  • Add buttermilk.
  • Stir together thoroughly and drop by spoonfuls in greased pan about 1/2" apart.
  • Bake for 10-12 minutes @ 425°F.

Nutrition Facts : Calories 103.5, Fat 2.5, SaturatedFat 0.7, Cholesterol 0.8, Sodium 332.6, Carbohydrate 17.1, Fiber 0.6, Sugar 1, Protein 2.8

DROP BISCUITS



Drop Biscuits image

Bake Ree Drummond's recipe for buttery Drop Biscuits from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 18 to 22 biscuits

Number Of Ingredients 6

6 cups all-purpose flour
4 tablespoons baking powder
1/4 teaspoon salt
3 sticks cold butter, cut into pieces
3 1/2 cups whole milk
Melted butter, for brushing, optional

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix.
  • Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven.

DROP BISCUITS



Drop Biscuits image

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

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1 stick cold unsalted butter, diced
3/4 cup whole milk, plus more for brushing
Flavored butters, for serving (recipes follow)
1 stick softened butter
1/4 cup chopped dill
2 tablespoons capers
Zest and juice of 1 lemon
1 stick softened butter
3 tablespoons mango chutney
2 tablespoons roasted curry powder
1 stick softened butter
2 tablespoons pure maple syrup
1 tablespoon adobo sauce, from a can of chipotles

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.

GARLIC CHEDDAR DROP BISCUITS



Garlic Cheddar Drop Biscuits image

Provided by Katie Lee Biegel

Time 45m

Yield 12 to 13 biscuits

Number Of Ingredients 11

Nonstick cooking spray, for the baking sheet
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into small cubes and chilled
1 1/2 cups freshly grated sharp Cheddar
2 tablespoons minced fresh curly parsley
1 1/4 cups buttermilk
Flakey sea salt, such as Maldon

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.

EASY BAKING POWDER DROP BISCUITS



Easy Baking Powder Drop Biscuits image

These are the best breakfast biscuits, easy and perfect for sausage gravy!

Provided by CookieeMonster13

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 12

Number Of Ingredients 6

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon white sugar
½ cup chilled butter, diced
1 ¼ cups whole milk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
  • Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 18.4 g, Cholesterol 22.9 mg, Fat 8.7 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 263.5 mg, Sugar 2.3 g

BUTTERMILK DROP BISCUITS



Buttermilk Drop Biscuits image

This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.

Provided by Misa3446

Categories     Breads

Time 25m

Yield 7 biscuits, 7 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter or 1/2 cup vegetable shortening, cold
1 1/2 cups buttermilk

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.

Nutrition Facts : Calories 273.5, Fat 14, SaturatedFat 8.7, Cholesterol 37, Sodium 432.9, Carbohydrate 31.6, Fiber 1, Sugar 3.8, Protein 5.6

E-Z DROP BISCUITS



E-Z Drop Biscuits image

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

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup melted butter
1 cup milk

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

DROP BISCUITS



Drop Biscuits image

Down South, we make biscuits with White Lily flour. It produces featherlight biscuits because it's ground finer and sifted more than all-purpose flour. It's milled from soft red winter wheat, which has a lower protein content than regular flour, meaning it produces less gluten, which is what makes bread denser and chewier. To get the effect of White Lily with regular all-purpose, I mix in some sorghum flour, another traditional Southern ingredient. Ground from sorghum, which is actually in the grass family, the flour has no gluten at all. And thanks to the popularity of the gluten-free diet, you can find sorghum flour in supermarkets now. It has hints of malt in taste and makes these drop biscuits delicate and tender. Sorghum syrup tastes like the love child of molasses and honey. I like to stir a little into butter to spread all over biscuits.

Provided by Carla Hall

Categories     side-dish

Time 35m

Yield 16 servings

Number Of Ingredients 12

8 tablespoons (4 ounces) unsalted butter, frozen, plus softened butter for the pan
2 cups all-purpose flour, plus more for the dough
1/2 cup sorghum flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons trans-fat-free vegetable shortening
1 cup cold buttermilk
4 tablespoons (2 ounces) unsalted butter, very soft
1 teaspoon sorghum syrup
Pinch of salt

Steps:

  • For the sorghum drop biscuits: Preheat the oven to 450 degrees F. Butter a large cast-iron skillet.
  • Mix both flours, the baking powder, sugar, salt, and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs.
  • Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all of the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until the dough forms a shaggy mass. Scrape the dough off your hand.
  • Using a large spoon or cookie scoop, drop 16 mounds of dough into the prepared skillet, spacing 1 inch apart.
  • Bake until golden brown, about 20 minutes.
  • For the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum and salt until fully incorporated. Use immediately.
  • Serve the Drop Biscuits warm with the Sorghum Butter.

DROP BISCUITS



Drop Biscuits image

Make and share this Drop Biscuits recipe from Food.com.

Provided by Derf2440

Categories     Breads

Time 17m

Yield 12 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 cup chilled butter, , cut in small pieces
1 cup skim milk (or 1 or 2 %)

Steps:

  • The dough for these biscuits is dropped into muffin tins instead of onto a baking sheet, but their final shape is still like that of traditional drop biscuits.
  • Preheat oven to 450 degrees.
  • Lightly spoon flour into dry measuring cups, level with a knife.
  • Combine flour, baking powder, sugar, and 1/2 teaspoon salt in a bowl, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  • Add milk, stir just until moist.
  • Spoon batter in 12 muffin cups coated with cooking spray.
  • Bake at 450 degrees for 12 minutes or until golden.
  • Remove from pan immediately, place on a wire rack.
  • Store any leftover biscuits in a zip loc plastic bag.
  • To reheat in oven, wrap in foil.

CHEDDAR DROP BISCUITS



Cheddar Drop Biscuits image

This was in the Dallas Morning News. The original source is Diabetes Comfort Food. Exchanges: 1 starch, 1 fat

Provided by TXOLDHAM

Categories     Breads

Time 38m

Yield 15 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter, cut into pieces
1 cup light cheddar cheese, shredded
2 tablespoons chives, chopped plus
extra chives, for sprinkling
1 cup low-fat milk

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.

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