Betty Crocker Drop Biscuit Recipes

GLAZED FRUIT-FILLED DROP BISCUITS

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Spread over warm biscuits.

CHEESE AND ONION DROP BISCUITS

Steps:

• Heat oven to 450°F. In large bowl, mix flours, baking powder, sugar and salt. Using pastry blender or fork, cut in butter until mixture is crumbly. Stir in cheese, green onions and milk just until dry ingredients are moistened.
• On ungreased cookie sheet, drop dough by 12 spoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

EASY BAKING POWDER DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

STIR AND ROLL BISCUITS (BETTY CROCKER COOKBOOK)

Steps:

• Heat oven to 450 degrees.
• Measure and sift (important!) dry ingredients into bowl.
• Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
• Stir until mixture cleans side of bowl and forms a ball. If dough is too sticky, add some flour. If it's not sticking together enough, add a bit more milk.
• To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat. Fold the dough over on itself several times or until it looks smooth. This is kind of like kneading bread dough.
• Pat or roll the dough until it's 1/2 inch thick.
• Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!). Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture! I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
• Place on ungreased, single-layer baking sheet. Bake 10-12 minutes or until golden brown. Be sure to check to see if the bottoms have browned before removing from oven!

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.

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.