Yogurt Parmesan Drop Biscuits 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 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!

YOGURT PARMESAN DROP BISCUITS

Steps:

• Heat the oven to 400° and spray muffin tin with cooking spray.
• In a small bowl beat the yogurt, egg and oil together, then stir in baking soda and set aside.
• In a large bowl whisk the dry ingredients together and make a well in the centre,
• Pour the yogurt mixture into the well. Lightly fold together until the dough comes together (but don't overmix).
• Divide dough between 12 muffin cups. Bake for 10 to 12 minutes or until a toothpick inserted in the biscuit comes out clean.

CHEESY DROP BISCUITS

Steps:

• Preheat oven to 350 F.
• Combine all ingredients, in a large bowl, until just blended.
• Drop by rounded tablespoonfulls onto lightly greased baking sheet.
• Bake for 20-25 minutes or until golden brown.
• Now grab that bowl of chili, soup, or stew and enjoy!

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.

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.

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.

PARMESAN YOGURT DIP

Steps:

• In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.

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.