Yogurt Parmesan Drop Biscuits Recipes

Steps:

• Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
• Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
• Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
• Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
• Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!

Steps:

• Preheat oven to 450°. In a large bowl, combine the first 5 ingredients. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, whisk milk and egg. Stir into crumb mixture just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto an ungreased baking sheet. Bake until golden brown, 10-12 minutes. Serve warm.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Mix flour, sugar, baking powder, and salt together in a large bowl. Add yogurt and buttermilk and mix, adding more buttermilk if needed, until batter is wet, shiny, and sticky.
• Drop 1/4 cup-sized mounds of batter onto the prepared baking sheet at 1-inch intervals.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes.

Steps:

• Heat the oven to 400° and spray muffin tin with cooking spray.
• In a small bowl beat the yogurt, egg and oil together, then stir in baking soda and set aside.
• In a large bowl whisk the dry ingredients together and make a well in the centre,
• Pour the yogurt mixture into the well. Lightly fold together until the dough comes together (but don't overmix).
• Divide dough between 12 muffin cups. Bake for 10 to 12 minutes or until a toothpick inserted in the biscuit comes out clean.

Steps:

• Preheat your oven to 400 degrees.
• Put the flour, baking powder& baking soda, and salt into your food processor.
• (Or you can do it by hand. The food processor is much easier, though.) Pulse once or twice to mix.
• Then add the oil and pulse a few times until it appears mixed.
• Add the sour cream and pulse until the dough comes together (sort of into a ball but not really).
• Drop by spoonfuls onto a cookie sheet you have sprayed with non-stick spray.
• Bake for 15 minutes or until lightly browned.

Steps:

• Preheat oven to 400.
• Combine all-purpose and pastry flour with baking powder and salt.
• In a separate bowl, combine yogurt and oil.
• Blend yogurt mixture into flour mixture just until the dry ingredients are moistened and it forms a dough.
• On a floured surface, pat the dough out into a circle 3/4-inch thick.
• Using a knife or a pizza cutter, cut the circle into eight wedges.
• Place wedges on an oiled baking sheet or a baking stone.
• Bake for 20 minutes or until a knife iserted in the center comes out clean.

Steps:

• In a bowl, combine flour, baking powder, salt and baking soda; cut in butter until crumbly. Combine yogurt and sugar; stir into the dry ingredients just until moistened. Turn onto a floured surface; knead 4-5 times. Place on a baking sheet that has been coated with cooking spray; pat into a 6-in. x 4-in. rectangle. Cut into six square biscuits (do not separate biscuits). Brush tops with milk. Bake at 450° for 12-15 minutes or until golden. Serve warm.