Fluffy Herb Drop Biscuits Recipes

Steps:

• 1. In a large bowl combine flour, baking powder, salt and baking soda. In another bowl, combine buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened.
• 2. Drop batter by rounded tablespoonfuls 2 inches apart onto an ungreased baking sheet.
• 3. Bake in a preheated 450-degree oven for 10-12 minutes or until light brown. Serve warm with plenty of butter.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

Steps:

• Preheat oven to 450.
• In large bowl, whisk flour, baking powder, salt and baking soda.
• In another bowl, whisk buttermilk, oil, basil and rosemary.
• Stir into dry ingredients just until moistened.
• Drop by rounded tablespoonful 2 inches apart onto an ungreased baking sheet.
• Bake 10-12 minutes or until light brown.
• Serve warm.

Steps:

• Preheat oven to 425 degrees. In a large mixing bowl, combine flour, fresh chives, baking powder, and salt. Using a fork or your fingers, work in butter (cut into small pieces) until small pea-size clumps form. Mix in milk until the mixture comes together as a sticky dough.
• Using a 1/3-cup measure, drop 8 mounds of dough onto a nonstick baking sheet; pat down slightly.
• Bake until biscuits are golden brown, rotating baking sheet halfway through, 15 to 20 minutes. Serve warm or at room temperature.