Simple Golden Drop Biscuits Food

DROP BISCUITS

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
• Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
• Mash butter with dill, capers, lemon zest and juice.
• Puree butter with mango chutney and curry powder.
• Puree butter with maple syrup and adobo sauce.

EASY DROP BISCUITS

Steps:

• Preheat the oven to 450 F (232 C).
• In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
• Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
• Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
• Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
• Bake at 450 F (232 C) for 18-22 minutes until golden brown
• Brush with melted butter if desired.

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.

GLAZED FRUIT-FILLED DROP BISCUITS

Steps:

• Heat oven to 450ºF.
• Spray cookie sheet with cooking spray or lightly grease with shortening.
• In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly.
• Stir in milk until dough forms; beat 15 strokes.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
• Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary.
• Spread over warm biscuits.

EASY DROP BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, combine the first 5 ingredients. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, whisk milk and egg. Stir into crumb mixture just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto an ungreased baking sheet. Bake until golden brown, 10-12 minutes. Serve warm.