Buttermilk Thyme Drop Biscuits Recipes

BUTTERMILK-THYME DROP BISCUITS

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.

BUTTERMILK DROP BISCUITS

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.

CHEESY BUTTERMILK DROP BISCUITS

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-THYME DROP BISCUITS

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.