Parmesan Herb Drop Biscuit Food

DROP BISCUITS

Steps:

• Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
• In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
• Scatter the cold butter pieces over the top. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
• In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
• Drop the batter by spoonfuls onto a cookie sheet. I like to use a muffin scoop for this-you'll have 9 large or 12(ish) more moderately sized biscuits total. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

PARMESAN HERB DROP BISCUIT RECIPE

Steps:

• Mix flour, baking powder, baking soda, Parmesan cheese and seasonings; set aside. Mix cottage cheese, egg, olive oil and milk in large bowl. Add dry ingredients to cottage cheese mixture; mix well. (Batter will be dry.)
• Drop dough by 1/4-cup measures onto greased cookie sheet.
• Bake at 400°F for 25 minutes or until golden brown.

PARMESAN HERB DROP BISCUITS

Steps:

• Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
• In a large bowl, combine flour, Parmesan cheese, baking powder, thyme and salt.
• Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas. (See detailed notes below if needed.)
• Stir in the milk until batter is just combined.
• Drop large spoonfuls of batter onto the baking sheet to form 12 roughly even biscuits.
• Sprinkle the tops of each biscuit with cracked black pepper and Parmesan cheese.
• Bake at 400 for 12-15 minutes until golden brown and cooked through.

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.

PARMESAN HERB BISCUITS

Steps:

• Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
• On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
• With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
• Bake 8 to 10 minutes or until light golden brown. Serve warm.

DROP BISCUITS WITH GREEN ONIONS

Steps:

• Preheat the oven to 450 degrees F.
• Put the flour, baking powder, and salt in a food processor and pulse briefly to mix. Add the butter and pulse until the mixture is crumbly. Add green onion and Parmesan and pulse just enough to blend. Add the milk and pulse until combined. Drop the dough in rounded tablespoons onto a greased baking sheet, and bake until golden, about 13 to 15 minutes.

FLUFFY HERB DROP BISCUITS

Steps:

• Preheat oven to 450.
• In 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 tablespoonful 2 inches apart onto an ungreased baking sheet.
• Bake 10-12 minutes or until light brown.
• Serve warm.