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
BUTTERMILK-CORNMEAL DROP BISCUITS WITH HONEY BUTTER
Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment-lined baking sheets.
- Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.
Nutrition Facts : Calories 216 g, Fat 10 g, Fiber 1 g, Protein 4 g, SaturatedFat 6 g
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
BUTTERMILK-THYME DROP BISCUITS
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 8 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
- Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
- Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
- Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.
CHEESY BUTTERMILK DROP BISCUITS
Make and share this Cheesy Buttermilk Drop Biscuits recipe from Food.com.
Provided by truebrit
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350, and mix dry ingredients in a bowl.
- Cut in butter until it resembles coarse crumbs.
- Mix in cheese.
- Add buttermilk, and blend until dry ingredients are moistened; DON'T OVERMIX!
- Divide dough between 12 greased muffin tins, and bake for 25 minutes, or until lightly browned.
BUTTERMILK DROP BISCUITS WITH GARLIC AND CHEDDAR
Number Of Ingredients 11
Steps:
- Adjust oven rack to lower-middle position and preheat to 400°F. Sift flour into a large bowl. If using butter, dice into 1/4-inch pieces, then toss with flour and rub with your fingertips until no visible bits remain. Whisk in parsley or chives, baking powder, sugar, salt, garlic powder, onion powder, paprika, and cayenne. Add the finely grated cheddar, and toss until well combined. Pour in the buttermilk, and stir with a flexible spatula to form a soft dough.
- With a pair of spoons, drop the dough into 10 large portions on a parchment lined half sheet pan (it's fine to eyeball their size; no need to weigh). Bake until golden brown all over, about 25 minutes. Cool 5 minutes and serve-the flavor of the biscuits will intensify as they cool. In an airtight container, leftovers will keep up to 24 hours at room temperature; warm in a hot oven to serve.
BUTTERMILK-THYME DROP BISCUITS
Make and share this Buttermilk-Thyme Drop Biscuits recipe from Food.com.
Provided by KLHquilts
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large bowl, combine flour, thyme, baking powder, salt, and baking soda.
- Using a fork or pastry blender, cut butter into flour until mixture resembles coarse meal.
- Mix in buttermilk until a sticky dough forms. (You may need to add up to 1 tablespoons more buttermilk.).
- Drop 8 mounds (about 1/3 cup apieces) on to a nonstick baking sheet; lightly pat tops to flatten slightly.
- Bake until golden brown, about 15 to 20 minutes, rotating sheet halfway through. Transfer to rack to cool slightly, but serve warm.
Nutrition Facts : Calories 178.1, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.5, Sodium 466.4, Carbohydrate 25.8, Fiber 0.9, Sugar 1.6, Protein 4.3
BUTTERMILK DROP BISCUITS
Categories Bread Side Bake Quick & Easy
Number Of Ingredients 3
Steps:
- Preheat over to 350 degrees and prep baking sheet. I just use parchment paper. 1. Combine buttermilk and oil together in mixing bowl 2. Add flour and mix together until dough is only slightly sticky. Can be kneaded slightly to really get the ingredients combined 3. Using a tablespoon, drop lumps of dough onto baking sheet. Batch should yield between 8 and 10 biscuits depending on how big you make the biscuits. 4. Brush uncooked biscuits with remaining oil and place in oven. 5. Cook for approx. 15 minutes or until browning slight on and toothpick comes out clean.
PARMESAN BUTTERMILK DROP BISCUITS
You will love how simple and delicious these drop biscuits are. They are full of flavor and can be ready in a matter of minutes. Parmesan Buttermilk Drop Biscuits are loaded with parmesan cheese and garlic, so you get an incredible flavor profile. The texture is soft and tender, which makes them perfect for serving alongside an elegant meal. If you are looking for a special biscuit, this recipe is for you!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Adjust the oven rack to the middle position and heat the oven to 475ºF. Line a baking sheet with parchment paper or a silicon mat.
- Add the flour, baking powder, baking soda, parmesan, sugar, salt, and garlic powder to a large mixing bowl. Stir with a whisk. Stir the buttermilk and 6 tbsp of the melted butter together in a 2-cup liquid measuring cup until the butter begins to clump up.
- Add the buttermilk mixture to the flour mixture and stir with a silicone spatula until combined. Using a 1/4-cup ice cream scoop, drop even sized rounds of batter 2 inches apart onto the prepared cookie sheet. Bake 12 to 14 minutes, or until tops are golden brown.
- Remove from oven and brush the remaining melted butter over the top. Transfer to a wire rack and cool for 5 minutes before serving.
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