Light As A Feather Drop Biscuits Recipes

EASY DROP BISCUITS

Steps:

• Preheat the oven to 450 F (232 C).
• In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
• Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
• Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
• Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
• Bake at 450 F (232 C) for 18-22 minutes until golden brown
• Brush with melted butter if desired.

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.

FEATHER-LIGHT BISCUITS

Steps:

• In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. , Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.

FEATHER LIGHT BUTTERMILK BISCUITS

Steps:

• 1. Blend flour, baking powder, salt and sugar in a large bowl vigorously with a whisk. Cut butter into dry ingredients with a pastry cutter leaving pieces of butter about the size of large peas.
• 2. Put the bowl containing the flour and butter combo in the freezer for 15 minutes. *IMPORTANT* Please don't skip this step.
• 3. Pour buttermilk into a measuring cup. Add a large pinch of baking soda to the buttermilk.
• 4. After 15 minutes, take the bowl from the freezer and add 3/4 cup buttermilk. Stir just until it is mixed. Don't over-mix. Add additional buttermilk a little at a time until a stiff but sticky dough just forms. Over mixing will make them tough and dense. Leave the dough a little stickier than you think because you will be adding more flour on the counter.
• 5. Flour your counter and hands. Take dough from bowl, place on counter and fold in half, very gently, 6-8 times, no more. Be extra careful not to handle the dough very much. The dough will be rough looking, not smooth like bread dough. This is what you want.
• 6. Flatten dough gently with hands to about 1 to 1 1/2 inches high. I use a small glass, 2 1/2" in diameter. Push straight down once. Do not twist or edges will seal and they will not rise when baked. Extra dough can be patted gently back together once or twice and re-cut. *Never use a rolling pin. This is the best way to get "hockey pucks" instead of light, feathery biscuits! lol
• 7. Place on parchment lined shiny cookie sheet with sides gently touching forming a square, 3 across, 3 down.
• 8. Brush tops with milk and place on top of stove while oven is preheating. Preheat oven to 425 degrees. When preheated, bake for 11-18 minutes or until golden. Watch closely. Don't over bake. Brush lightly with melted butter when done.

LIGHT AS A FEATHER COATED BISCUIT

Steps:

• Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl ? mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 ? inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
• Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
• Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, ? cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
• Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
• One of the coatings listed below.

FEATHERLIGHT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

LIGHT AS A FEATHER ANGEL BISCUITS

Steps:

• Combine evaporated milk and lemon juice. Reserve.
• Dissolve yeast in 1/2 cup warm water. Let stand 5 minutes.
• Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal., Add yeast mixture and reserved evaporated milk mixture to flour mixture. Stir just until moist. Cover and refrigerate for 1 hour.
• Preheat oven to 425°F Line a baking sheet with parchment paper.
• Knead dough on a floured surface about 5 times. Roll out dough to 1/2-inch thickness with a 2-inch cutter. Place on prepared baking sheet.
• Bake in preheated oven for 12-13 minutes or until golden brown.
• TIPS: When cutting out biscuits always cut straight down and do not twist cutter as this will seal the edges and biscuits will not rise properly.
• Add chopped chives and grated cheeses for a different taste.