Blue Cheese Scallion Drop Biscuits Recipes

BLUE CHEESE SCALLION DROP BISCUITS

Steps:

• Preheat oven to 450°F.
• Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl.
• Blend in butter with your fingertips until mixture resembles coarse meal.
• Stir in blue cheese and scallions.
• Add buttermilk and stir until just combined.
• Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper.
• Bake in middle of oven until golden, 16 to 20 minutes.
• Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you're ready to bake them. They can be baked while still frozen (straight from the freezer), you'll just want to add a few minutes to the baking time.

CHEDDAR-SCALLION BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper
• Whisk together the flour, Cheddar, Parmesan, baking powder, sugar, 1/2 teaspoon salt, a few grinds of black pepper and the scallion in a large bowl. Add the cream and the lemon juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-dusted surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on the prepared baking sheets. Brush the biscuits with some cream. Bake them in the middle rack of the oven until they are just golden on the bottom, about 12 minutes.

CHEDDAR-SCALLION BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.
• Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.
• Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.
• Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.

CHEDDAR SCALLION DROP BISCUITS

Steps:

• Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, baking powder, baking soda, garlic powder, mustard powder, pepper, and salt.
• Cut in butter until mixture resembles a coarse meal. Mix in cheese and scallions. Stir in yogurt and milk.
• Spoon 12 (1/4 cup) mounds of dough spacing 2 inches apart onto an ungreased baking sheet. Bake for 12 to 15 minutes. Transfer biscuits to a cooling rack to cool.

BLUE CHEESE BISCUITS

Steps:

• Preheat over to 450 degrees.
• Mix bacon, flour, baking powder, salt, onion.
• Cut in blue cheese and shortening until particles are like small peas.
• Stir in buttermilk to form a soft sticky dough.
• Place dough on floured board and knead several times to make a smooth ball.
• Roll dough to 1/2 inch thick.
• Cut rounds with two inch cookie cutter.
• Place on ungreased cookie sheet.
• bake 12- 15 minutes.

CHEDDAR SCALLION DROP BISCUITS

Steps:

• Preheat oven to 450°F.
• Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.
• Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

BLUE CHEESE BISCUITS

Steps:

• Preheat oven to 400º.
• Pour melted butter into 9 inch round baking dish, tilting the dish to ensure even coverage.
• Sprinkle the cheese over the butter.
• Arrange the biscuits quarters in a circle beginning at the outer edge and working toward the center.
• Bake for 11 minutes or until golden brown.

SCALLION AND CHEDDAR CATHEAD BISCUITS

Steps:

• Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment., In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter; toss to coat. Cut in butter using a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter, ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks. Stir in the scallions, cheese and pepper. , Make a well in the center, pour in 1-1/2 cups buttermilk and gently mix until mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry, add up to 1/2 cup more buttermilk. The dough should be moist and slightly sticky. , Turn the dough onto itself a few times until it forms a mass. Gently pat down the dough until it resembles a loaf of bread. Dust the top lightly with flour., Using a 3-ounce (89 ml) ice cream scoop, portion dough 1 inch apart onto the prepared baking sheet. Gently flatten biscuits., Lightly brush the tops with beaten egg. Bake, rotating pan halfway through, until biscuits are golden brown, 25-30 minutes.

MY OWN BEST CHEDDAR DROP BISCUITS

Steps:

• Heat oven to 450º.
• Combine first 7 ingredients in medium-sized bowl just til all is moistened.
• Drop heaping Tbls. of dough onto ungreased baking sheet making 10 mounds.
• Melt butter with rest of ingredients, and spoon on top of each biscuit.
• Bake for 8-10 minutes or til golden brown.
• My oven takes 10 minutes.