Billys Drop Biscuits For One Recipes
BILLY'S DROP BISCUITS FOR COUNTERTOP CONVECTION OVENS
I Love Biscuits and I have been searching for a quick and easy recipe to make in my countertop convection oven. Living in a hot climate - I don't want to heat up the house with the regular oven and besides, I only want a small batch. This is a quick and easy Drop-Biscuit recipe that makes six or seven biscuits. Plus, you can make it Vegan if you like!
Provided by Billy R.
Categories Breads
Time 20m
Yield 6-7 Biscuits, 2 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat your countertop convection oven to 450°.
- Mix the Flour, Baking Powder and Salt in a bowl.
- Stir in the Olive Oil and the Milk and gently mix it into a soft dough - do not over mix!
- Lightly spray a baking sheet with cooking oil or line with parchment or a silicone sheet.
- Drop 6 or 7 mounds of Biscuit dough on the sheet.
- Put them in the oven and turn the heat down to 425°.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 829.5, Fat 44.9, SaturatedFat 7.8, Cholesterol 12.8, Sodium 1328.4, Carbohydrate 92.1, Fiber 3, Sugar 3.4, Protein 14.3
BEST EVER DROP BISCUITS (SMALL BATCH)
Drop biscuits are best the same day they are made...no comparison!!! Perfect for 4 people. When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. You can double the recipe...if needed!
Provided by Abby Girl
Categories Breads
Time 23m
Yield 6 bicuits
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 475 degrees.
- Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 1/4 cup melted butter in medium bowl, stirring until butter forms small clumps.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
- Using greased 1/4-cup dry measure, scoop a scant amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
- Bake until tops are golden brown and crisp, 8 - 12 minutes. They can be made up ahead of time and gently re-heated in a 300 oven for 10 minutes.
- Brush biscuit tops with 1 tablespoon melted butter. Transfer to wire rack and let cool 5 minutes before serving.
- Test if baking powder is fresh: Mix 2 teaspoons of the baking powder into a cup of water. If there is an immediate reaction of foaming and fizzing, the baking powder is okay to use. If the reaction is at all delayed or weak, throw it away and buy a fresh can.
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