BLUE WILLOW INN CHEESY DROP BISCUITS
This has to be the easiest and best recipe for drop biscuits I have ever made. I found this recipe in The Blue Willow Inn Bible of Southern Cooking. It is a great recipe book and a good read as well, very entertaining. Enjoy and Blessings my friends.
Provided by Angela Gray
Categories Savory Breads
Time 25m
Number Of Ingredients 5
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. In a mixing bowl combine all ingredients* except pecans. Blend well but don't over mix or they will toughen.
- 3. Drop by the heaping tablespoon full onto a greased cookie sheet. .
- 4. Top with pecans if desired.
- 5. Bake for 20-25 minutes or until golden brown. Cool for 5 min. before removing from pan. Enjoy
- 6. *** NOTE***If you do not have self rising flour you can make your own by combining 1 1/2 tsp. baking powder, 1/2 tsp. salt, and 2 Cups all purpose flour.
CHEESY DROP BISCUITS
I wanted to capture the flavor of cheese biscuits from a popular restaurant. So I took my favorite buttermilk biscuit recipe and added to it.
Provided by Taste of Home
Time 20m
Yield 10 biscuits.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Add cheeses. , In a small bowl, combine buttermilk and oil. Stir into dry ingredients just until moistened. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Sprinkle with additional Parmesan cheese if desired. , Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 176 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 392mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESE DROP BISCUITS
These are easy, fast, and very tasty. Great for a little extra for supper or camping trips.
Provided by Christa
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet.
- Bake in preheated oven for 12 to 15 minutes, until golden.
Nutrition Facts : Calories 131.3 calories, Carbohydrate 16.9 g, Cholesterol 3.7 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 277.6 mg, Sugar 0.8 g
FLUFFY CHEDDAR BISCUITS
These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don't: It's the secret to the biscuit's tender interior. Inspired by Red Lobster's buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.
Provided by Erin Jeanne McDowell
Categories brunch, lunch, breads, quick breads, side dish
Time 45m
Yield 12 biscuits
Number Of Ingredients 10
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
- Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
- Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
- Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
- Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
- Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).
BLUE WILLOW INN'S FRIED CHICKEN
The Blue willow inn in Social circle Georgia is one of the South's most popular restaurants. This is their famous fried chicken recipe
Provided by GingerlyJ
Categories Whole Chicken
Time 22m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 6
Steps:
- cut chicken into 8 pieces.
- wash throughly and remove excess fat.
- cover chicken in a bowl with the quart of water and allow to sit or 3-4 minutes.
- mix the flour, salt and pepper.
- remove chicken from water, shaking off excess water but leaving it moist.
- dredge the chicken pieces in flour mixture.
- in a large deep heavy skillet, heat oil
- place chicken in oil and cook uncovered 6 minutes on each side.
- when golden brown remove from oil and drain on paper towels.
Nutrition Facts : Calories 642.1, Fat 60, SaturatedFat 10.8, Cholesterol 26.7, Sodium 174.3, Carbohydrate 18, Fiber 0.7, Sugar 0.1, Protein 8.7
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