PARMESAN HERB DROP BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 biscuits
Number Of Ingredients 10
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!
GINA'S CHEDDAR AND HERB BISCUITS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 12 to 15 biscuits
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.
JULIA CHILD'S HERB BISCUITS
This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham & cheese for breakfast on the go.
Provided by Susie D
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients in large bowl.
- Cut in the shortening.
- Add minced herbs.
- Stir in the eggs& buttermilk.
- Turn onto a floured surface& knead mixture briefly.
- Pat or roll out to 1/2" thickness& cut into rounds.
- Bake on an ungreased baking pan at 450 degrees for 10-15 minutes.
GINA'S HERB CREAM BISCUITS
Provided by Patrick and Gina Neely : Food Network
Time 33m
Yield 10 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, sugar, baking powder, garlic powder and salt in a medium bowl.
- Stir in 1 1/2 cups of cream and the herbs and mix with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter dipped in flour to punch out dough rounds. Push the leftover dough together cut out more rounds. Arrange the biscuits on the parchment lined sheet tray.
- In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes. Transfer the biscuits from the oven to a serving platter and serve.
HERB BUTTERMILK BISCUITS
Light and fluffy, melt-in-your-mouth goodness!
Provided by PrincessZelda
Categories Bread Quick Bread Recipes Biscuits
Time 28m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
- Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
- Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 18 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 160.2 mg, Sugar 1.3 g
SAVORY CHEESE AND HERB BISCUITS
Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!
Provided by The_Swedish_Chef
Categories Breads
Time 44m
Yield 18 2.5 inch biscuits
Number Of Ingredients 12
Steps:
- Notes on how to make STELLAR biscuits:.
- 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
- 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
- 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
- 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
- 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
- Directions:.
- Preheat oven to 450-degrees F.
- In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
- Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
- Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
- Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
- Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
- Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
- Brush tops of biscuits lightly with cream.
- Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
- VARIATIONS ON BISCUITS:.
- 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
- 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
- 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
- 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!
SAVORY CHEESE & HERB BISCUITS
The biscuits will rise to double the thickness, about 1 inch high. Split in middle and rub with butter and then place together. An absolutely great biscuit that can be served with soup or along with your main course. I developed this recipe about 25 years ago.
Provided by William Uncle Bill
Categories Breads
Time 25m
Yield 30 biscuits, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F degrees.
- Lightly grease an oven baking sheet with olive oil.
- In a large mixing bowl, add both flours, baking powder, Italian herb seasoning mix, salt, baking soda and pepper.
- Stir with a fork until well mixed.
- Cut in butter using a pastry blender or a fork until pastry resembles coarse crumbs.
- Stir in Parmesan cheese and cheddar cheese.
- Gently fold in buttermilk until well blended.
- Gather dough into a ball.
- On a lightly floured surface, gently knead dough 8 to 10 times.
- Dough will be slightly sticky.
- Roll out dough into a circle about 1/2 inch thick.
- Using a 1 1/2 inch cookie cutter, punch out dough.
- Place on greased cookie sheet about 1/2 inch apart.
- Gather up scraps of dough and re-roll and cut out remaining biscuits.
- Place on prepared baking sheet.
- Bake in preheated 425 F oven for 12 to 15 minutes or until golden brown.
- Serve biscuits hot with butter.
- If you prefer bite-size biscuits, then use a 1 1/4 inch cutter or make your own using the top of a spray can, there are many varieties of sprays to choose from. Just cut part of the top off so that you can clean easier.
- When cutting, dip the cutter into flour each time.
RUSTIC GARDEN HERB BISCUITS
The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. -Michelle Gauer, Spicer, Minnesota
Provided by Taste of Home
Time 50m
Yield 12 biscuits (1/4 cup rosemary butter).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.
Nutrition Facts : Calories 377 calories, Fat 22g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 599mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
HERB & CHEESE BISCUITS
There are lots of biscuit recipes but the savoury flavour of fresh herbs make these unique! I've itemized the ingredients from Harrowsmith Country Life but use whatever herbs appeal to you ........ or whatever you have in the pantry. Last night, I used basil, parsley & green onions. BUT, if you're forced to use dried herbs, just cut the quantity in half.
Provided by CountryLady
Categories Breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 375F & line a baking sheet with parchment.
- Mix dry ingredients in a large bowl; stir in herbs & 1 cup of the cheese.
- Whisk egg & milk together in a small bowl; pour over the dry ingredients & stir until just combined.
- Turn the dough onto a lightly floured surface; pat into a square that is approximately 8" and 2" thick.
- Slice into 8 rectangular pieces about 4" x 2" & transfer to the baking sheet.
- Brush with a little milk & sprinkle with remaining cheese; bake in oven until golden brown, approximately 18 to 20 minutes.
- Although you can serve these at room temperature, I prefer them warm!
Nutrition Facts : Calories 228.2, Fat 8.9, SaturatedFat 5.3, Cholesterol 48.7, Sodium 434.9, Carbohydrate 26.9, Fiber 1.5, Sugar 1.9, Protein 10.3
GARLIC-HERB BUTTER DROP BISCUITS
Excellent drop biscuits made with lots of real butter, garlic, and herbs!
Provided by slyorkie
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
- Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
- Bake in preheated oven until lightly browned, about 15 minutes.
- Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 18.2 g, Cholesterol 37.3 mg, Fat 13.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.5 g, Sodium 214.3 mg, Sugar 1.8 g
CHEESY HERB BISCUITS
How would I describe these...hmmm...those biscuits from "that" fish place with a little BAM! :) Hmm...I hadn't thought to put any of Emeril's Essence in, but we could try that, too!
Provided by PalatablePastime
Categories Breads
Time 24m
Yield 10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
- Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
- Melt butter; infuse with 1/4 tsp.
- garlic powder.
- Brush biscuits with garlic butter after they come out of oven; serve hot.
Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 5.5, Cholesterol 20.9, Sodium 386.1, Carbohydrate 19.2, Fiber 2.5, Sugar 3.1, Protein 4.6
PARSNIP-HERB BISCUITS
Steps:
- In a medium skillet over medium heat, melt 1 tablespoon of the butter. Add the leek and sauté for 2 minutes. Remove from the heat and set aside to cool.
- Preheat the oven to 425˚F.
- In a food processor, pulse the flour, cornmeal, sugar, baking powder, salt, and baking soda until combined. Add the remaining 8 tablespoons butter and pulse until the pieces are the size of fine bread crumbs.
- Transfer the mixture to a large bowl. Stir in the cheeses, thyme, and pepper. In a separate bowl, mix together the parsnip puree, eggs, vinegar, and milk. Stir in the leek. Add the parsnip mixture to the cheese mixture and mix until evenly moistened. Turn the dough out onto a generously floured surface. Knead gently until the dough just holds together, about 10 turns. Sprinkle the work surface again with flour and pat the dough into a 1 1/4-inch-thick rectangle.
- Cut the dough into rounds with a floured biscuit cutter or drinking glass 2 to 2 1/2 inches in diameter. Transfer to two ungreased baking sheets, leaving 2 inches of space between each biscuit. Bake the biscuits for 7 minutes and then rotate the pans in the oven. Bake for an additional 8 to 10 minutes, or until golden brown.
- Let the biscuits rest for 5 minutes before serving.
- Make Ahead
- These biscuits taste best the day they are made, but they will keep for 2 to 3 days in an airtight container at room temperature. They can also be frozen for up to 1 month. Reheat in the oven before serving.
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HERB BISCUITS RECIPE | REAL SIMPLE
From realsimple.com
3/5 (31)Total Time 35 minsServings 8Published 2006-08-10
- In a large bowl, combine the flour, baking powder, salt, and sugar. Using a pastry blender, a fork, or your fingertips, add the butter and combine until the mixture resembles coarse meal. Add the thyme and toss.
- In a measuring cup, whisk together the milk and mayonnaise. Add to the flour mixture and stir just until combined.
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- Add the flour mixture to the bowl of a food processor and add the cold butter too. Pulse until the mixture resembles a coarse meal. Add the milk and pulse until it forms a shaggy dough.
SAVOURY CHEESE AND HERB BISCUITS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Put the butter and flour in a food processor and pulse until the mixture resembles breadcrumbs. Add the grated parmesan, black pepper and sugar, then pulse again until combined and the mixture starts to stick together and form a dough. Tip out onto a lightly floured work surface and gently work together, then shape the dough into a log. Wrap tightly, then chill for 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4. Unwrap the dough and slice into about 30 x 0.5cm thick rounds. Space out on the prepared baking sheets, then brush each with some of the egg yolk mixture. Press a sage leaf (or small thyme sprig or rosemary sprig) on top of each biscuit, then lay a sheet of baking paper over the whole baking sheet.
- Roll a rolling pin gently over the biscuits, pressing down lightly to secure the herb leaves. Peel off the baking paper, brush with more egg mixture, then chill for another 30 minutes.
TENDER CHEDDAR AND HERB BISCUITS - MEL'S KITCHEN CAFE
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- Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed).
- Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
- While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
HERB-GRUYèRE BISCUITS RECIPE - GRACE PARISI | FOOD & WINE
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- Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Add the chopped thyme and sage, and the Gruyère. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
- Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
- Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
HERB BISCUITS RECIPE -SUNSET MAGAZINE
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- In a bowl, mix flour, baking powder, baking soda, and salt. With two knives, a pastry blender, or your fingers, cut or rub in butter until mixture resembles coarse meal.
- With a fork, mix in parsley, chives, and tarragon. Pour in buttermilk and stir gently until mixture comes together. Scrape onto a lightly floured surface and, with lightly floured hands, knead gently just until dough forms a ball.
- Pat dough into a 1/2-inch-thick round. Using a 3-inch round cutter or wineglass, cut out biscuits. Gather scraps, pat out again, and cut out remaining biscuits; you should have 8 total. Space evenly on a buttered 10- by 15-inch baking sheet and sprinkle evenly with remaining shredded cheese.
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- Add cold cubed butter. Use your hands or a pastry cutter to cut it into the flour mixture until mixture is coarse and has small butter pieces throughout. Work quickly so the butter stays cold!
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- Grate frozen butter on large holes on box grater and stir into flour mixture. Chill 10 minutes in freezer.
- Make well in center of mixture, add buttermilk. Stir until just combined. Knead in bowl a couple of times to form a ball.
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- Preheat oven to 350°F (175°C). Spray 8 cup casserole dish or 8 inch cast iron pan well with non-stick spray. In a large saute pan, saute mushrooms in olive oil over medium-high heat until golden brown, remove from pan and reserve in casserole dish.
- While mushrooms are on, cook mini-potatoes until just tender. Cool immediately in cold water, drain well and reserve with mushrooms.
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