Savory 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!

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.

SAVORY DROP BISCUITS

Steps:

• In a medium bowl, combine the first six ingredients; mix well. Stir in milk just until moistened. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 450° for 10 - 12 minutes or until golden brown. Serve warm.

DROP BISCUITS

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.

FETA-AND-DILL DROP BISCUITS

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cheese and dill.
• Add buttermilk and stir to create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately 1/2-cup) biscuits onto prepared sheet, leaving about 2 inches between each. Brush tops with buttermilk and sprinkle with dill sprigs.
• Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.

MARY'S SWEET DROP BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. Cut in shortening with a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Stir in milk and vanilla extract and mix until just combined.
• Drop biscuits onto a cookie sheets (use a 1/4 cup measure and space 2 inches apart).
• Place cookie sheets on 2 oven racks near the center of the oven. Bake biscuits for 12-15 minutes, until they are golden brown, rotating cookie sheets between the upper and lower racks halfway through baking time.
• Serve warm.

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.