Herb And Cheese Biscuit Bites Recipes

CHEESY HERB DROP BISCUITS

Steps:

• Preheat oven to 400°F. Cover an insulated baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl, whisk together the flour, baking powder, salt, fresh herbs and garlic.
• Add the milk, cheeses and vegetable oil. Do not over mix, only until wet.
• Drop the biscuit dough into 12 even dollops on the baking sheet
• Bake for 15 minutes until until tops are lightly browned. Lightly baste each biscuit top with melted butter using a pastry brush.
• If you've made this recipe, come back and let us know how it was in the comments or ratings!

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!

SAVORY CHEESE AND HERB BISCUITS

Steps:

• Heat the oven to 425 F.
• Grease a baking sheet and dust with flour or line it with parchment paper.
• Sift together flour, baking powder, salt, and dry mustard.
• Work the butter into the dry mixture with fingers or a pastry blender. The mixture should resemble coarse meal.
• Add the shredded cheese, Italian seasoning, chopped parsley, and milk.
• Mix together lightly with a fork, just until moistened.
• Turn the dough out onto a floured surface and knead gently a few times, just until smooth. Don't overwork
• Roll out about 3/4-inch thick; cut out rounds or squares and arrange them on the prepared baking sheet.
• If desired, brush the tops with milk.
• Bake in the preheated oven for 15 to 20 minutes, or until browned.

BISCUIT BITES

Steps:

• Cut each biscuit into thirds; place on a greased baking sheet. Combine cheese and onion powder; sprinkle over biscuits. Bake at 400° for 7-8 minutes or until golden brown.

HERB AND CHEESE BISCUIT BITES

Steps:

• Place butter in 9-inch pie pan. Heat in oven (or microwave if using a glass pan) until melted. Stir in herbs and cheese, blending well.
• Cut biscuits in quarters. Swish each piece in melted mixture. Arrange pieces touching in pie pan.
• Bake at 425°F for 12 minutes or golden brown. Let stand for a few minutes to absorb butter and herbs.

GINA'S CHEDDAR AND HERB BISCUITS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

HERB & CHEESE BISCUITS

Steps:

• Preheat oven to 375F & line a baking sheet with parchment.
• Mix dry ingredients in a large bowl; stir in herbs & 1 cup of the cheese.
• Whisk egg & milk together in a small bowl; pour over the dry ingredients & stir until just combined.
• Turn the dough onto a lightly floured surface; pat into a square that is approximately 8" and 2" thick.
• Slice into 8 rectangular pieces about 4" x 2" & transfer to the baking sheet.
• Brush with a little milk & sprinkle with remaining cheese; bake in oven until golden brown, approximately 18 to 20 minutes.
• Although you can serve these at room temperature, I prefer them warm!

BACON-CHEESE BISCUIT BITES

Steps:

• In a small bowl, beat the cream cheese, egg and milk until smooth. Stir in the bacon, cheese, onion and half of the tomato; set aside., Cut each biscuit into four pieces; press each piece into a greased miniature muffin cup. Fill with cream cheese mixture; top with remaining tomato., Bake at 375° for 14-16 minutes or until a knife inserted in the center comes out clean.

FLUFFY HERB DROP BISCUITS

Steps:

• Preheat oven to 450°. In a 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 tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm.

SAVORY CHEESE AND HERB BISCUITS

Steps:

• Notes on how to make STELLAR biscuits:.
• 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
• 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
• 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
• 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
• 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
• Directions:.
• Preheat oven to 450-degrees F.
• In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
• Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
• Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
• Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
• Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
• Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
• Brush tops of biscuits lightly with cream.
• Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
• VARIATIONS ON BISCUITS:.
• 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
• 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
• 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
• 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!