Betty Crocker Drop Biscuit Recipes

GLAZED CINNAMON-RAISIN DROP BISCUITS

Steps:

• Heat oven to 425°F.
• Stir all ingredients except Vanilla Icing until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Spread Vanilla Icing over warm biscuits. Serve warm.

BETTY'S BISCUITS SUPREME

Steps:

• Preheat oven to 425°F.
• Sift dry ingredients into mixing bowl.
• Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal."
• Stir in almost all the milk.
• If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.
• Knead quickly on a lightly floured board (too much handling makes tough biscuits).
• Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
• Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
• Bake 10 to 12 minutes.

BETTY CROCKER'S BAKING POWDER BISCUITS (LIGHT, FLAKY AND TENDER)

Steps:

• Preheat oven to 450F degrees.
• Sift flour, sugar, baking powder, and salt together in medium bowl. Cut in shortening using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
• Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 3/4 inch thick. Cut with floured 2 ½ -inch round cutter. Place on ungreased cooked sheet about 1 inch apart for crusty sides, touching for soft sides (I prefer crusty sides). After cutting as many biscuits as possible, lightly press-don't knead- the scraps of dough together to make 1 to 2 more biscuits.
• Bake 10 to 12 min or until golden brown. Serve warm.
• Note: This recipe doubles very well. Every time that I make these, I always double this recipe. To double, simply double all the ingredients. Also, the key to high-rise, flaky biscuits is having really fresh baking powder and not overworking the dough. Even if your baking powder is not expired, the biscuits will not rise if the baking powder has clumps inside the container. Also, I cannot emphasize enough to just lightly knead the dough 10 times; over-kneading will produce a tough biscuit. When you pat the dough to ¾ inch thickness, the baking powder will already be activating the dough to rise. Do not re-pat the dough down again because the air bubbles forming will make the biscuits flaky.
• Betty Crocker's Tips for Biscuits: Tip One: One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients. A pastry blender, which breaks the shortening into little lumps works great for cutting inches If you don't have one, you can crisscross two table knives through the flour and shortening or use a wire whisk.
• Tip Two: Use a biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through the dough. If you twist as you cut, the biscuits will be uneven. Cut the biscuits as close together as possible. If you don't have a biscuit cutter, use the end of an open 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Dip in flour before cutting.

GOLD MEDAL™ FLOUR CLASSIC BISCUITS

Steps:

• Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

BISQUICK™ ROLLED BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir ingredients until soft dough forms.
• Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown.

GLUTEN-FREE BISCUITS

Steps:

• Heat oven to 400°F. In large bowl, place Bisquick mix. Cut in shortening with fork until particles are size of small peas. Stir in milk and eggs until soft dough forms.
• Onto ungreased cookie sheet, drop dough by spoonfuls.
• Bake 13 to 16 minutes or until golden brown. Serve warm.