ITALIAN HERB BISCUITS
Italian Biscuits are spiced, light, flaky, & buttery biscuits. With Italian seasoning & Parmesan cheese these will the best crouton you will ever have.
Provided by Sandra
Categories Bread
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In a medium mixing bowl, sift together flour, baking powder, 1 tablespoon Italian seasoning, sugar, salt, and Parmesan cheese if you are using.
- Using a pastry blender, your hands, or a knife and fork, cut in the 6 tablespoons of butter until the flour resembles coarse crumbs.
- Add the milk and stir with a fork until the mixture comes together. On a lightly floured surface pull out the dough and knead until it is smooth.
- Roll out dough until it is 1 inch thick. Cut out dough using a 3 inch biscuit butter, or you can cut into squares. With remaining dough, reform and roll out to 1 inch and repeat until all the dough is used and made into biscuits.
- Arrange biscuit dough on prepared baking sheet. Combine the remaining 1 tablespoon of Italian seasoning with olive oil, then brush the olive oil on top of each biscuit, generously coating. Place in the oven and bake for 15-18 minutes, or until risen and a golden brown.
- Serve immediately, or set on counter or serving dish until ready to serve.
Nutrition Facts : ServingSize 1 biscuit, Calories 158 kcal, Carbohydrate 22 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 210 mg, Sugar 2 g, TransFat 1 g, Fiber 1 g
GARLIC-HERB BUTTER DROP BISCUITS
Excellent drop biscuits made with lots of real butter, garlic, and herbs!
Provided by slyorkie
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 18.2 g, Cholesterol 37.3 mg, Fat 13.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.5 g, Sodium 214.3 mg, Sugar 1.8 g
BUTTERMILK DROP BISCUITS
This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.
Provided by Misa3446
Categories Breads
Time 25m
Yield 7 biscuits, 7 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
- Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
- Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
- Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
- Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
- Bake for 15-18 minutes or until golden brown.
- Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.
Nutrition Facts : Calories 273.5, Fat 14, SaturatedFat 8.7, Cholesterol 37, Sodium 432.9, Carbohydrate 31.6, Fiber 1, Sugar 3.8, Protein 5.6
BEST EVER DROP BISCUITS (SMALL BATCH)
Drop biscuits are best the same day they are made...no comparison!!! Perfect for 4 people. When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. You can double the recipe...if needed!
Provided by Abby Girl
Categories Breads
Time 23m
Yield 6 bicuits
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 475 degrees.
- Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 1/4 cup melted butter in medium bowl, stirring until butter forms small clumps.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
- Using greased 1/4-cup dry measure, scoop a scant amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
- Bake until tops are golden brown and crisp, 8 - 12 minutes. They can be made up ahead of time and gently re-heated in a 300 oven for 10 minutes.
- Brush biscuit tops with 1 tablespoon melted butter. Transfer to wire rack and let cool 5 minutes before serving.
- Test if baking powder is fresh: Mix 2 teaspoons of the baking powder into a cup of water. If there is an immediate reaction of foaming and fizzing, the baking powder is okay to use. If the reaction is at all delayed or weak, throw it away and buy a fresh can.
FLUFFY HERB DROP BISCUITS
Easy, biscuits with that extra kick from the herbs, I love it when my garden herbs are at there best. Found this in my newest Taste of Home Magazine. Gosh I really like this magazine
Provided by Bonnie G 2
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
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.
ITALIAN-STYLE DROP BISCUITS
My husband and I worked together to create this recipe by adding green chilies to our favorite garlic-cheese biscuits. They're even better this way!-LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Time 20m
Yield 6 biscuits.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the biscuit mix, cheese and chiles. Stir in water until a soft dough forms. , Drop dough into six mounds in a small ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes. , In a small bowl, combine the butter, parsley, garlic powder and Italian seasoning. Brush over biscuits. Serve warm.
Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 301mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN HERB BUTTERMILK DROP BISCUITS
These are a nice variation of the typical drop biscuit. Super quick and just as delicious, they go with almost any meal.
Provided by Cynna
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 121.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 11, Sodium 243.5, Carbohydrate 17.9, Fiber 0.6, Sugar 1.6, Protein 2.9
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