Red Potato Parmesan And Chive Drop Biscuits Rsc Recipes

Steps:

• Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
• Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
• In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
• In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
• Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.

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!

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.

Steps:

• Melt butter in a medium saucepan over medium heat; stir in the orzo and garlic and saute until the garlic is fragrant, about 30 seconds.
• Add the potatoes, carrots and onion to the pan and continue to cook and stir until the onion and carrot become tender (5-10 minutes).
• Season the mixture with the basil, oregano, salt and pepper (remember the parmesan will also add saltiness).
• Add the water to the pan and bring to a boil.
• Partially cover the pan, reduce heat to a simmer and cook about 12 minutes, or until the orzo is tender and the water is nearly completely absorbed (remove cover after 12 minutes if you need still to cook a good deal of liquid off).
• Stir in the parmesan cheese and serve immediately.

Steps:

• Proof yeast in sugar and water for 5 minutes, until foamy.
• Add flour, mashed potatoes, salt and 2 tblsps olive oil and combine dough well.
• Knead for 2 minutes, form into a ball, transfer to an oiled bowl and turn to coat.
• Let rise, covered with plastic wrap in a warm place, for 1 ½ hours, or until double in size.
• Press dough into 15 ½ X 10 ½ inch oiled jelly-roll pan.
• Cover loosely, put in a warm place and let rise 1 more hour.
• Preheat oven to 400 degrees F.
• Place rack in bottom third.
• Stir together garlic, rosemary, anchovy paste and remaining 4 tblsps oil.
• Arrange sliced potatoes on dough, overlapping.
• Brush with oil mixture.
• Sprinkle with Parmesan and salt and bake in bottom third of oven for 40-50 minutes, or until golden-brown.

Steps:

• Mix all ingredients in a medium sized bowl.
• Use a cookie baller or spoon to drop onto a greased cookie sheet (I just spray with Pam).
• Bake at 450 degrees for 8 to 10 minutes.

Steps:

• In a small bowl, combine milk and 2 tablespoons egg; set aside. In another bowl, combine the flour, baking powder, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Stir in milk mixture just until moistened. Stir in chives. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Combine remaining egg and water; brush over biscuits. Sprinkle with cheese. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.