Light As A Feather Drop Biscuits Recipes

Steps:

• In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. , Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.

Steps:

• 1. Blend flour, baking powder, salt and sugar in a large bowl vigorously with a whisk. Cut butter into dry ingredients with a pastry cutter leaving pieces of butter about the size of large peas.
• 2. Put the bowl containing the flour and butter combo in the freezer for 15 minutes. *IMPORTANT* Please don't skip this step.
• 3. Pour buttermilk into a measuring cup. Add a large pinch of baking soda to the buttermilk.
• 4. After 15 minutes, take the bowl from the freezer and add 3/4 cup buttermilk. Stir just until it is mixed. Don't over-mix. Add additional buttermilk a little at a time until a stiff but sticky dough just forms. Over mixing will make them tough and dense. Leave the dough a little stickier than you think because you will be adding more flour on the counter.
• 5. Flour your counter and hands. Take dough from bowl, place on counter and fold in half, very gently, 6-8 times, no more. Be extra careful not to handle the dough very much. The dough will be rough looking, not smooth like bread dough. This is what you want.
• 6. Flatten dough gently with hands to about 1 to 1 1/2 inches high. I use a small glass, 2 1/2" in diameter. Push straight down once. Do not twist or edges will seal and they will not rise when baked. Extra dough can be patted gently back together once or twice and re-cut. *Never use a rolling pin. This is the best way to get "hockey pucks" instead of light, feathery biscuits! lol
• 7. Place on parchment lined shiny cookie sheet with sides gently touching forming a square, 3 across, 3 down.
• 8. Brush tops with milk and place on top of stove while oven is preheating. Preheat oven to 425 degrees. When preheated, bake for 11-18 minutes or until golden. Watch closely. Don't over bake. Brush lightly with melted butter when done.

Steps:

• 1. Place flour, baking powder and salt in large bowl of an electric mixer.
• 2. Beat for a few seconds to blend.
• 3. Add the butter and beat until mixture resembles coarse meal. By hand, stir in the cream until blended.
• 4. Drop batter by the heaping tablespoon onto an ungreased cookie sheet and bake in a 425° oven for 20 minutes, or until tops are golden brown.
• 5. Yields 12 to 14 biscuits.

Steps:

• Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl - mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 - inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
• Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
• Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, 1/4 cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
• Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
• One of the coatings listed below.

Steps:

• Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl ? mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 ? inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
• Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
• Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, ? cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
• Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
• One of the coatings listed below.

Steps:

• Combine evaporated milk and lemon juice. Reserve.
• Dissolve yeast in 1/2 cup warm water. Let stand 5 minutes.
• Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal., Add yeast mixture and reserved evaporated milk mixture to flour mixture. Stir just until moist. Cover and refrigerate for 1 hour.
• Preheat oven to 425°F Line a baking sheet with parchment paper.
• Knead dough on a floured surface about 5 times. Roll out dough to 1/2-inch thickness with a 2-inch cutter. Place on prepared baking sheet.
• Bake in preheated oven for 12-13 minutes or until golden brown.
• TIPS: When cutting out biscuits always cut straight down and do not twist cutter as this will seal the edges and biscuits will not rise properly.
• Add chopped chives and grated cheeses for a different taste.

Steps:

• Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.