Drop Biscuits With Cheddar And Stilton Recipes

Steps:

• Preheat oven to 450 degrees F. Grease a baking sheet with cooking spray.
• Whisk together flour, baking powder, sugar, garlic powder and salt in a large bowl. Add butter to mixture and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Stir in cheese and parsley. Add buttermilk and stir until just combined.
• Use a large ice cream scoop to drop biscuits onto the prepared baking sheet. Sprinkle with flakey sea salt. Bake until golden brown, 15 to 18 minutes. Serve immediately.

Steps:

• Preheat oven to 425 degrees with racks in upper and lower third positions. Line two baking sheets with parchment.
• In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
• Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart.
• Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

Steps:

• Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F. Butter and flour 2 large baking sheets. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces. Blend buttermilk and egg in small bowl. Add to flour mixture, stirring just until dough is evenly moistened.
• Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart. Bake biscuits 10 minutes. Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer. Place biscuits in basket; serve warm.

Steps:

• Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F
• Butter and flour 2 large baking sheets.
• Whisk first 5 ingredients in large bowl to blend well.
• Add butter and rub in with fingertips until mixture resembles coarse meal.
• Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces.
• Blend buttermilk and egg in small bowl.
• Add to flour mixture, stirring just until dough is evenly moistened.
• Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart.
• Bake biscuits 10 minutes.
• Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer.
• Place biscuits in basket; serve warm.

Steps:

• Preheat oven to 400°F Coat a baking sheet with nonstick cooking spray.
• Combine flour, baking powder and salt. Cut in butter (could do this in a food processor)to make coarse crumbs. Add cheese and chives.
• Stir in milk to make a soft, sticky dough. Use a 1/4 cup measure to drop 15 portions onto the prepared baking sheet. Sprinkle with chives.
• Bake on middle rack for 18 to 20 minutes, or until edges are golden. Transfer biscuits to a rack to cool.