Kicked Up A Notch 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.

E-Z DROP BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
• Bake in preheated oven until golden on the edges, about 8 to 12 minutes. 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.

DROP BISCUITS

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the butter just a few times, until it is in pea-size pieces. Add the milk and pulse just until the dough comes together.
• Scoop 1/4 cupfuls of dough with a cup measure or ice cream scoop onto the baking sheet (about 10 scoops). Brush the tops lightly with milk. Bake until golden, 15 to 20 minutes.
• Mash butter with dill, capers, lemon zest and juice.
• Puree butter with mango chutney and curry powder.
• Puree butter with maple syrup and adobo sauce.

MOMOSITA'S KICKED-UP-A-NOTCH PASTIES

Steps:

• Preheat oven to 375º.
• Place rutabaga and potatoes in a heavy skillet with 1 1/2 cups of water.
• Add salt and pepper to taste, a dash or two of good quality curry and a pinch of brown sugar.
• Bring to a boil and then simmer for 10-15 minutes or until fork-tender.
• Remove veggies to a plate and rinse pan.
• Add beef, bell pepper and garlic to pan and cook over medium heat until beef is no longer pink.
• Add potatoes and rutabagas back to pan.
• Add raisins, olives, vinegar, spices and water, mixing well.
• Add flour and stir occasionally until thickened (a few minutes).
• Season with salt and pepper.
• Turn off heat and mix in cilantro.
• Roll out one biscuit on a lightly floured surface to 1/8" thick (should be size of a medium plate).
• Place 1/4 cup of filling on dough.
• Fold over and press edges to seal.
• Using fork, crimp edges.
• Place on a large, ungreased baking sheet.
• Bake until golden brown, about 12 minutes.

KICKED-UP-A-NOTCH DROP BISCUITS

Steps:

• Combine baking mix and taco seasoning in large bowl.
• Add chilies, cheese, and milk; stir until soft dough forms.
• Drop by 2 tablepoonfuls onto ungreased cookie sheet 2 to 3 inches apart.
• Bake at 425°F for 12 to 15 minutes or until biscuits begin to brown.