Thyme Parmesan Drop Biscuits Food

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.

PARMESAN THYME BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500°F (260°C) with a rack in the center position. Line a half sheet pan with parchment paper or a Silpat.
• Place the butter in the freezer for at least 10 to 15 minutes, until almost frozen. In a large mixing bowl, whisk together the self-rising flour, grated cheese, thyme, baking powder, salt, and pepper and baking powder.
• Using a box grater, grate the very cold butter directly into the bowl with the dry ingredients. Toss the mixture lightly with your fingers, breaking up the butter pieces, until they are all evenly coated in some dry flour. Place the bowl in freezer for another 5 to 10 minutes.
• Meanwhile, dust a working surface lightly with flour. Set aside a small bowl with additional flour, where you grab extra as needed and lightly dust the edges of the biscuit cutter as you work.
• Remove chilled mixture from the freezer and create a large well in the center. Add the buttermilk and using a wooden spoon or fork, mix gently until the dry ingredients are moistened. Do not overwork.
• Using your fingers, transfer the dough (it should be wet and shaggy) onto the floured countertop. Dust your hands with flour and knead the dough gently together several times until it comes together and is relatively smooth.
• Using your fingertips, pat the dough into a ¾-inch thick disc. Using a lightly floured cutter, cut out biscuits using a 2-inch round biscuit cutter (do not twist the cutter or it will seal the edges of the dough and prevent the biscuits from rising properly). Place the biscuits on the lined sheet pan. Set them several inches apart if you prefer crisper edges or place them against each other if you prefer softer edged biscuits. Press and knead together any remaining dough scraps and repeat procedure until you have roughly 8 (two-inch) round biscuits.
• Bake for 8 to 10 minutes or until lightly golden and tall. Serve immediately with softened butter.

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.

CHEESY GARLIC-THYME DROP BISCUITS

Steps:

• Preheat oven to 425°F.
• In a medium mixing bowl, stir together flour, baking powder, baking soda, salt and thyme.
• Using a pastry blender, cut in butter until mixture resembles course crumbs.
• Then stir in shredded cheese and garlic, making sure to evenly distribute throughout the mixture.
• Make a well in the center of the dry mixture and add milk all at once. Using a fork, stir just until moistened.
• Onto a greased baking sheet, spoon dough by heaping tablespoons to make 12-14 biscuits.
• Bake for 10-12 minutes or until golden. Serve hot with butter.

THYME PARMESAN DROP BISCUITS

Steps:

• Pre-heat oven to 400°F. In a food processor, add flour, baking powder, salt, and sugar. Pulse several times to combine.
• Add cold, cubed butter to the bowl of a food processor. Pulse a few times until butter is incorporated into the flour and forms a pea-sized mixture. Add milk, thyme, and parmesan. Pulse until combined and moist; a "ball" will start to form. Don't over mix at this point!
• Scoop out approximately 1/3 cup of dough and place on a baking sheet (dough will be divided into six even drops). Bake for 18-22 minutes until the tops begin to turn golden brown. Best served warm. Also great with butter, honey, and flakey sea salt.

PARMESAN THYME CRISPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
• Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.

ASIAGO DROP BISCUITS

Steps:

• In a large bowl, combine flour, whole wheat flour, sugar, baking powder and baking soda. Stir together well.
• Cut butter or margarine into flour mixture. Stir in grated cheese.
• Pour buttermilk over flour mixture and stir until a rough batter is formed.
• Drop batter in 16 mounds on a baking sheet lined with parchment paper. Bake in a preheated 425 oven for 12 - 15 minutes, or until lightly browned.
• Variation: Cheddar cheese or smoked mozzarella cheese can be used instead of the Asiago.
• Herbed Asiago Biscuits: to the flour mixture, add 21 T chopped fresh herbs (eg: rosemary, thyme or sage) or 1 tsp spices (eg: pepper or crushed cumin, caraway or fennel seed).