Italian Drop Biscuits Food

ITALIAN DROP BISCUITS

Steps:

• In a large bowl, combine the biscuit mix, cheese, water and chilies just until moistened. Drop by heaping tablespoonfuls onto a greased baking sheet. , Bake at 450° for 8-10 minutes or until golden brown. In a small bowl, combine the butter, parsley, Italian seasoning and garlic powder; brush over warm biscuits.

QUICK ORANGE DROP BISCUITS

Steps:

• Pre-heat oven to 400F (200C) and line a cookie sheet with parchment paper.
• In a small bowl beat together the egg and milk, set aside.
• In a large bowl whisk together the flour, baking powder, salt, sugar and zest. Add the cold butter and mix to form coarse crumbs. Add the egg mixture and mix with a fork or spatula just until combined (about 15 or 16 stirs).
• Drop the batter by heaping tablespoons (6 mounds) on the prepared cookie sheet. Bake for approximately 15-18 minutes or until lightly golden (a little darker on the edges). Move to a wire rack to cool. Enjoy!

ITALIAN-STYLE DROP BISCUITS

Steps:

• In a small bowl, combine the biscuit mix, cheese and chiles. Stir in water until a soft dough forms. , Drop dough into six mounds in a small ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes. , In a small bowl, combine the butter, parsley, garlic powder and Italian seasoning. Brush over biscuits. Serve warm.

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!

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.

BEST EVER DROP BISCUITS (SMALL BATCH)

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.

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.

PILLSBURY ITALIAN BISCUIT FLATBREAD

Steps:

• Heat oven to 400°F.
• Combine all ingredients through garlic in a bowl.
• Separate the biscuits. Split the biscuits into the top and bottom half of biscuit.
• Flatten each biscuit on an ungreased cookie sheet.
• Spread about 1 tbl or more of cheese mixture over each flattened biscuit round. Top with a bit of Mozarella cheese if desired.
• Bake at 400 F for about 10 to 13 minutes or until golden brown.
• Serve warm.

PEPPERONI DROP BISCUITS

Steps:

• Preheat oven to 400.
• In a bowl, combine biscuit mix, milk, butter, garlic powder, and Italian seasoning.
• Stir in pepperoni and cheese until just combined.
• Drop by heaping spoonfuls 2 inches apart onto ungreased baking sheets.
• Bake for 16-18 minutes or until golden brown.

ITALIAN DROP BISCUITS

Steps:

• In a bowl, combine biscuit mix, cheese, water and chilies just until moistened. Drop by heaping tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. In a small bowl, combine the butter, parsley, Italian seasoning and garlic powder; brush over warm biscuits.

MINI ITALIAN BISCUITS

Steps:

• In a large bowl, combine the biscuit mix, cheese, garlic powder, oregano and basil. Stir in milk just until moistened. , Drop by rounded teaspoonfuls onto a lightly greased baking sheet. Bake at 450° for 7-8 minutes or until golden brown. Serve warm.

ITALIAN DROP BISCUITS

Steps:

• In a bowl, combine biscuit mix, cheese, water and chilies just until moistened. Drop by heaping tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. In a small bowl, combine the butter, parsley, Italian seasoning and garlic powder; brush over warm biscuits.

DROP BISCUITS

Steps:

• Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
• Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.

FLAKY ITALIAN BISCUITS

Steps:

• In a small bowl, mix biscuit baking mix and Italian seasoning; stir in cream just until moistened. Turn onto a lightly floured surface; knead gently 10 times. Pat or roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Bake at 425° for 13-16 minutes or until golden brown. Serve warm.