Parmesan Herb Drop Biscuit Recipes

PARMESAN HERB DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
• Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
• Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
• Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
• Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!

DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix.
• Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven.

PARMESAN HERB DROP BISCUIT RECIPE

Steps:

• Mix flour, baking powder, baking soda, Parmesan cheese and seasonings; set aside. Mix cottage cheese, egg, olive oil and milk in large bowl. Add dry ingredients to cottage cheese mixture; mix well. (Batter will be dry.)
• Drop dough by 1/4-cup measures onto greased cookie sheet.
• Bake at 400°F for 25 minutes or until golden brown.

PARMESAN HERB BISCUITS

Steps:

• Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
• On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
• With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
• Bake 8 to 10 minutes or until light golden brown. Serve warm.

FLUFFY HERB DROP BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. In another bowl, whisk buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened., Drop by rounded tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm.