Recipes for "drop biscuits"

Line a baking sheet with parchment paper.

In a large bowl, mix the flour, baking powder, sugar, and salt. Add the butter and use your fingers to smush the butter into the flour mixture until the pieces are pea-sized. Work quickly so that the butter doesn't melt.

Add in the buttermilk and mix with a rubber spatula or wooden spoon just until combined. The dough will be thick and sticky. Don’t over-mix.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Scoop the dough into roughly 8 equal mounds, about 1/3 cup each, and place spaced apart on the parchment-lined baking sheet.

Bake until lightly golden brown on top and they bounce back when lightly pressed, 20 to 22 minutes. Serve warm.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

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.

Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Mix together flour, baking powder, chives, garlic salt, and salt in a large bowl. Cut in shortening until mixture has only small lumps.

Add milk and cheese; stir until moistened. Drop dough by heaping spoonfuls onto the prepared baking sheet.

Bake in the preheated oven until golden, 12 to 15 minutes.

Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Mix flour, sugar, baking powder, and salt together in a large bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

Stir in milk, a little at a time, until dough is moistened.

Drop dough by heaping spoonfuls onto the prepared baking sheet.

Bake in the preheated oven until golden, 12 to 15 minutes.

Cut ribs of rhubarb in half lengthwise and slice into 1/4-inch pieces; place into a bowl. Add cubed strawberries and 2 tablespoons sugar. Toss to combine, cover, and let fruit macerate in the refrigerator for 1 to 2 hours.

Combine flour, baking powder, baking soda, and salt in a mixing bowl; whisk to combine.

Drain fruit in a strainer set over a bowl. Reserve the syrupy juices that pass through.

Grate frozen butter into the flour mixture, while stirring with a fork several times to coat butter pieces with flour. Add 1/4 cup sugar, and drained fruit, mixing with a fork until fruit is coated with flour.

Add 2 tablespoons of the reserved fruit juices, and pour in buttermilk. Mix with a fork just until the dry ingredients are incorporated into the dough. If the mixture is too dry to come together, add a little more buttermilk. If it seems too wet, and sticky, add a little more flour.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silpat mat.

Scoop or spoon equal portions of dough onto the prepared baking sheet. Whisk together egg and water in a small bowl. Brush biscuits with egg wash, and sprinkle with sugar.

Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.

Mix powdered sugar, lemon zest, and lemon juice together in a small bowl for the lemon icing. Fill icing into a piping bag or a plastic bag with the tip cut off and drizzle icing over cooled biscuits.

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.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with parchment paper.

Sift flour into a bowl and add sugar, baking powder, and salt. Mix together. Add coconut milk and vegan butter; mix together gently until combined.

Drop batter by heaping tablespoonfuls onto the prepared pan.

Bake in the preheated oven until sides or tops are golden, 10 to 13 minutes. Let sit for 2 minutes before serving.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.

Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.

Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and white pepper together in a bowl.

Cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. Stir milk, Cheddar cheese, and pepperoni into flour mixture until well blended. Drop 2-inch balls onto the prepared baking sheet.

Bake in the preheated oven until golden, 12 to 15 minutes.

Stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush onto biscuits.

Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet.

Whisk baking mix, lemon-lime soda, sour cream, and melted butter in a bowl until batter is smooth. Drop biscuits by large spoonful onto the prepared baking sheet.

Bake in the preheated oven until biscuits are golden brown, 12 to 15 minutes. Let biscuits rest for about 5 minutes before serving.

Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.

Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.

Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.

Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet. Make a small depression in the center of each biscuit.

Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.

Preheat oven to 425 degrees F (220 degrees C).

Lightly grease a baking sheet or line with baking parchment.

Mix onions, sugar, egg, vegetable oil, and warm water in a large bowl with an electric mixer until well combined.

Mix the baking powder, salt, pepper, and poppy seeds into the onion mixture.

Beat the flour into the onion mixture in batches with the mixer set to Low speed until incorporated into a dough.

Drop dough by the tablespoon onto the prepared baking sheet.

Bake in the preheated oven until golden brown on top, 20 to 30 minutes.