Fluffy Herb Drop Biscuits Recipes

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.

EASY HERB DROP BISCUITS

Steps:

• Preheat the oven to 400F. Line a large baking sheet with parchment paper.
• In a mixing bowl, use a fork to stir together flour, baking powder, baking soda, salt, garlic powder, minced thyme and minced rosemary.
• Grate the cold butter on the coarse side of a cheese grater into the mixing bowl. Then using your hands, rub the flour and butter together until it resembles a coarse meal, about pea-sized pieces. (If you don't have a cheese grater, cut the butter into small cubes and then mix into the flour as described).
• Pour in ¾ cup of milk and stir gently until the dough comes together into a sticky, shaggy dough. Add in the last ¼ cup of milk if the dough is still a bit dry and all of the flour isn't yet incorporated.
• Use a 1/4 cup measuring cup to scoop out mounds of biscuit dough onto the baking sheet (it does not need to be measured perfectly, just use it as a scoop). You will get about 8-10 biscuits.
• Brush the tops of each biscuit with a bit of milk and then bake for 16-18 minutes, until the tops of the biscuits just start to turn golden.
• Remove from the oven and let sit on a baking sheet for 5 minutes. Then remove to cool on a baking rack. Enjoy warm or at room temperature.
• Store in a container at room temperature for up to 2 days or in the fridge for up to 4 days. Or, freeze for up to 2 months.

ITALIAN HERB BUTTERMILK DROP BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Lightly spoon flour into measuring cup.
• Combine flour, baking powder, sugar, herbs, garlic and onion powder, and salt in a bowl, cut in butter until the mixture resembles coarse meal.
• Add milk, stir just until moist.
• Drop batter by spoonfuls onto lightly greased baking sheet.
• Bake at 450 degrees for 12 minutes or until golden.
• Remove from sheet immediately, place on a wire rack.
• Store any leftover biscuits in a zip loc plastic bag.

GARLIC-HERB BUTTER DROP BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
• Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
• Bake in preheated oven until lightly browned, about 15 minutes.
• Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

FLUFFY HERB DROP BISCUITS

Steps:

• 1. In a large bowl combine flour, baking powder, salt and baking soda. In another bowl, combine buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened.
• 2. Drop batter by rounded tablespoonfuls 2 inches apart onto an ungreased baking sheet.
• 3. Bake in a preheated 450-degree oven for 10-12 minutes or until light brown. Serve warm with plenty of butter.