Easy Herb Drop Biscuits Food

PARMESAN HERB DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
• Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
• Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
• Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
• Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!

FLUFFY HERB DROP BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. In another bowl, whisk buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened., Drop by rounded tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm.

DROP BISCUITS

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.

GARLIC-HERB BUTTER DROP BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
• Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
• Bake in preheated oven until lightly browned, about 15 minutes.
• Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

QUICK HERB DROP BISCUITS

Steps:

• Preheat oven to 425 degrees. In a large mixing bowl, combine flour, fresh chives, baking powder, and salt. Using a fork or your fingers, work in butter (cut into small pieces) until small pea-size clumps form. Mix in milk until the mixture comes together as a sticky dough.
• Using a 1/3-cup measure, drop 8 mounds of dough onto a nonstick baking sheet; pat down slightly.
• Bake until biscuits are golden brown, rotating baking sheet halfway through, 15 to 20 minutes. Serve warm or at room temperature.

FLAKY BISCUITS WITH HERB BUTTER

Steps:

• In a small bowl, combine the first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, beat the butter ingredients until blended; serve with warm biscuits.

EASY HERB BISCUITS

Steps:

• In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.
• Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits.
• Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.

ITALIAN HERB BUTTERMILK DROP BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Lightly spoon flour into measuring cup.
• Combine flour, baking powder, sugar, herbs, garlic and onion powder, and salt in a bowl, cut in butter until the mixture resembles coarse meal.
• Add milk, stir just until moist.
• Drop batter by spoonfuls onto lightly greased baking sheet.
• Bake at 450 degrees for 12 minutes or until golden.
• Remove from sheet immediately, place on a wire rack.
• Store any leftover biscuits in a zip loc plastic bag.