BUTTERMILK ANGEL BISCUITS
Frozen butter is the trick to these light flakey buttery biscuits! To make cheese biscuits, add in 1-1/2 cups grated cheddar cheese to the flour mix before adding in the buttermilk. I separate into two balls, and refrigerate for 1 or more hours before cutting into biscuits, this give the gluten in the flour time to relax, and makes for a better biscuit. Although I have never tried this I'm quite sure the recipe may be cut in half, as there is quite a bit of dough to handle with the recipe, any leftover biscuits can be frozen. Don't forget frozen butter only, that's the trick to a light and airy biscuit!
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees.
- Lightly grease a cookie sheet.
- In a bowl combine the flour, sugar, baking powder, salt, grated cheddar cheese (if using) and baking soda; stir with a spoon to combine.
- Grate the frozen butter into the flour mixture; toss to combine.
- Make a hole in the center of the flour mixture.
- Add in the buttermilk all at once; stir just until moistened (do not overmix!).
- Divide the dough into two.
- Knead each dough piece gently, until dough holds together.
- Shape the dough into a semi-flat round ball. into a ball,.
- Wrap the balls in plastic wrap and refrigerate for about one or more hours, before cutting into biscuits.
- Flatten with hands on a lightly floured surface to about a 1-inch thickness (can be thicker if desired for a higher biscuit).
- Cut the dough with a biscuit cutter into round shapes.
- Place on cookie sheet.
- Bake for 15-17 minutes, or until lightly browned.
- **NOTE** because of the butter content, these biscuits tend to spread out a bit while baking, not too worry though, they are still to die for LOL!
Nutrition Facts : Calories 385.7, Fat 23.7, SaturatedFat 14.8, Cholesterol 62.3, Sodium 718.5, Carbohydrate 38.1, Fiber 1.1, Sugar 5.9, Protein 5.6
ASIAGO DROP BISCUITS
Delicious drop biscuits that are great for brunch or dinner. Leftovers can be diced and baked as crutons. The whole wheat flour gives it a nice texture. I got this recipe from one of my favorite Canadian author/teacher, Bonnie Stern.
Provided by Abby Girl
Categories Breads
Time 30m
Yield 16 biscuits
Number Of Ingredients 8
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).
Nutrition Facts : Calories 133.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 11.2, Sodium 202.8, Carbohydrate 20.4, Fiber 1.3, Sugar 2.9, Protein 3.6
EASY CHEESY BISCUITS
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 429mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
GARLIC CHEDDAR DROP BISCUITS
Provided by Katie Lee Biegel
Time 45m
Yield 12 to 13 biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Grease a baking sheet with cooking spray.
- Whisk together flour, baking powder, sugar, garlic powder and salt in a large bowl. Add butter to mixture and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Stir in cheese and parsley. Add buttermilk and stir until just combined.
- Use a large ice cream scoop to drop biscuits onto the prepared baking sheet. Sprinkle with flakey sea salt. Bake until golden brown, 15 to 18 minutes. Serve immediately.
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.
ASIAGO-BLACK PEPPER DROP BISCUITS
Make and share this Asiago-Black Pepper Drop Biscuits recipe from Food.com.
Provided by gailanng
Categories Breads
Time 28m
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pepper in a medium bowl; stir well with a whisk.
- Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well to combine. Add buttermilk; stir just until moist. (If too dry add another tablespoon buttermilk.) Drop dough into 8 equal mounds on a baking sheet coated with cooking spray.
- Bake at 450° for 13 minutes or until edges are lightly browned.
Nutrition Facts : Calories 99.8, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.6, Sodium 234.3, Carbohydrate 16.2, Fiber 0.6, Sugar 1.1, Protein 2.8
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- Grate the frozen butter into the flour. Stir with a wooden spoon so that the butter is coated in flour and dispersed throughout the mixture. (Tip – if you don’t want to grate the butter, you can just cut in diced, chilled butter with a pastry cutter until the butter is the size of small peas and the mixture resembles coarse meal).
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