Parmesan Chive Biscuits Food

PARMESAN & CHIVE BISCUITS

Steps:

• Preheat oven to 425 degrees F. Line a large baking tray with parchment paper and set aside.
• In a large bowl combine the flour, baking powder and salt. Stir to combine and add the pieces of butter. Using your hands, incorporate the butter until it resembles bread crumbs. Add the parmesan and chives and stir to incorporate. Add the milk and stir until it just comes together and forms a dough.
• Drop the dough by tablespoons onto the baking sheet. Repeat until you have used all your dough. Bake between 12 - 15 minutes. Remove from oven and best served straight away.

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!

RED POTATO PARMESAN AND CHIVE DROP BISCUITS #RSC

Steps:

• Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
• Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
• In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
• In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
• Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.

CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
• Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
• Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

EASY PARMESAN CHIVE DROP BISCUITS

Steps:

• Mix all ingredients in a medium sized bowl.
• Use a cookie baller or spoon to drop onto a greased cookie sheet (I just spray with Pam).
• Bake at 450 degrees for 8 to 10 minutes.

PARMESAN CHIVE DROP BISCUITS

Steps:

• Preheat oven to 475 degrees F and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, and parmesan cheese.
• In another bowl, whisk together the milk, oil, and chopped chives.
• Add milk, oil, and chives to the flour mixture.
• Stir just until the dry ingredients are moistened. The batter should be sticky, but not smooth.
• Use a teaspoon to drop walnut-size balls of batter onto the baking sheet.
• Space biscuits about 1 1/2 inches apart.
• Bake in the center of the oven until the bottoms of the biscuits are a deep golden brown, about 8 minutes.
• Serve warm.

PARMESAN WAFERS

Steps:

• 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
• 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
• The wafers will keep in an airtight tin for up to 3 days.

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.