Best Parmesan Black Pepper Drop Biscuits Recipes

DROP BISCUITS

Steps:

• Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
• In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
• Scatter the cold butter pieces over the top. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
• In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
• Drop the batter by spoonfuls onto a cookie sheet. I like to use a muffin scoop for this-you'll have 9 large or 12(ish) more moderately sized biscuits total. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

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!

PEPPER-PARMESAN BISCUITS

Steps:

• Preheat the oven to 425 ̊. Line 2 rimmed baking sheets with parchment paper.
• Combine the flour, parmesan, baking powder, pepper and salt in a food processor and pulse until blended. Add the butter and pulse until mostly incorporated with a few chunks.
• Slowly pour in the buttermilk, pulsing as you go; stop just when the dough comes together.
• Drop the dough in about 1⁄4 cup scoops on the prepared baking sheets. Bake until golden on the top and bottom, 15 to 20 minutes. Brush with melted butter.

PARMESAN-BLACK PEPPER DROP BISCUITS

Steps:

• With the rack in the middle position, heat the oven to 450. Line a large baking sheet with parchment paper or a nonstick liner and set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, sugar, grated Parmesan, 1 t salt, and 1 1/2 t pepper to combine well.
• In another bowl, whisk the buttermilk and melted butter (the butter will clump, which is fine). Add the wet mixture to the dry mixture and, using a flexible spatula, fold and stir until wet and dry ingredients are just incorporated. Do not overmix.
• Using a large cookie scoop, scoop portions of dough onto the prepared baking sheet, about 1 1/2 inches apart.
• Bake until the tops are golden brown and crisp, about 10 minutes, rotating the baking sheet halfway through the baking time. Transfer biscuits to a wire rack, cool for about 5 minutes, and serve.