#drop biscuits

[fullcravings]

Easy Drop Biscuits

[imthefailedartist]

Biscuit and Gravy sandwich

Ingredients: Maple sausage, onions and bell pepper, Pillsbury biscuit mix, shredded cheese, flour, butter, salt, and pepper, splash of milk, garlic powder.

Biscuits to package instruction, add cheese. Top with cheese. Bake.

Onions and bell pepper, sautee, let cool, add it to sausage, form balls. Cook them like smash burgers.

Medium heat. Use the sausage grease and bits left in the skillet. Add a pat of butter add flour whisk until it combines. Add milk slowly, whisk. Season salt pepper garlic powder a dash of mustard.

Melt butter in a skillet on medium heat. Scramble eggs with a splash of milk. Add any leftover onion and peppers, salt, and pepper. Cook.

Combine all that into a sandwich.

The Pillsbury mix makes four palm-sized biscuits or a dozen tiny biscuits or eight medium-sized biscuits. Possibilities are endless.

[fcukfodmap]

Low-FODMAP Gluten-free Rosemary Drop Biscuits

Like all of my gluten-free baking projects, I'm never sure how they're going to turn out. Plus, drop biscuits are a million times easier than traditional rolled biscuits, but they're usually not as flaky and soft, so I didn't have high hopes to begin with. But I was also lazy, so here we are. They turned out pretty good! Yeah, they're not as flaky as gluten-full biscuits, but they're super buttery, and I'll take butter over flake. Without further ado:

Low-FODMAP Gluten-free Rosemary Drop Biscuits

1 c lactose-free whole milk

1 tbsp lemon juice

8 tbsp lactose-free butter

2 c gluten-free baking flour (I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)

2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

3/4 tsp salt

3/4 c grated Parmesan

1 tbsp chopped fresh rosemary

lots of cooking spray

Preheat the oven to 425F. In a small bowl, combine the milk and lemon, stir, and let sit for 10 minutes. (This is to make something called clabbered milk, which can be used as a substitute for the buttermilk that's in just about every biscuit recipe.) Melt the butter and let cool for 5 minutes or so.

Combine all the dry ingredients in a medium bowl. Pour the melted, cooled butter into the clabbered milk, and stir until well mixed. (The butter will clump and look really gross, but you want these clumps because that's what makes biscuits flaky.) Pour the milk and butter mixture into the dry ingredients, and mix until everything is just combined.

Using a 1/4 c dry measure that's sprayed liberally with cooking spray, scoop out dough and drop onto a cooking sheet lined with parchment paper. Re-spray the scoop between biscuits; getting the dough to drop is annoying. I ended up with 9 biscuits. Bake until golden brown, 17-20 minutes.

All told, these turned out pretty good, especially given how unfussy they are to make. They were kinda hard and dry the next morning, but then most biscuits are; they're meant to be baked and eaten quickly. I nuked the ones I ate for 15 seconds and they became pliant again. As far as FODMAP concerns go: if you can't find lactose-free butter, you could try shortening or margarine, but I suspect they won't be nearly as good.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[foodffs]

CHEDDAR DROP BISCUITS

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Is this how you roll?

[deviouskarebear]

Cheddar Bay Drop Biscuits

makes ~10 biscuits

Ingredients

2 cups flour

1 tbsp baking powder

~1+ tbsp dried parsley

~1+ tbsp garlic powder

1.25 tsp kosher salt

1 stick (1/2 cup) cold unsalted butter

~2 handfuls shredded cheese

~1+ cup buttermilk (or 1tbsp lemon juice + milk up to cup line)

Directions

1. Preheat oven to 450°F

2. In a large bowl mix together flour, baking powder, parsley, garlic powder, salt.

3. Using a cheese grater, grate the stick of butter into the bowl and whisk to mix.

4. Whisk in the shredded cheese.

5. Add the buttermilk and stir with a spoon or spatula until just combined. The batter should be think and lumpy.

6. Grease cast iron skillet or baking sheet with butter or olive oil.

7. Drop large mounds (~1/4 cup) of dough onto skillet or baking sheet.

8. Bake at 450°F for 18-22 minutes until golden brown.

9. Brush with a bit of melted butter if desired.

Tips:

- Do not try to whisk in the buttermilk. It will just make a thick dough lump inside your whisk and will be most unhelpful.

- Serve hot. If you have extras reheat by wrapping in a moistened paper towel and microwaving. They're delicious hot but not so good room temp or cold.

- "1+" means I put at least one, maybe a little extra, maybe heaping, just do what feels right, you don't have to measure super precisely.

- Use whatever type of cheese you'd like. Cheddar would obviously be classic but we just throw in whatever we have on hand, often times a Mexican 4 cheese blend, and it's always delicious.

[simplysweetdesserts]

Herb Drop Biscuits 

[yayforfood]

EASY HAM AND CHEESE DROP BISCUITS - The classic winning combination of savoury ham and melty cheese is stuffed inside a drop biscuit that’s crunchy on the outside and soft and fluffy on the inside. An easy recipe for the perfect snack.

Get the recipe: https://www.yayforfood.com/recipes/ham-and-cheese-drop-biscuits

[cerealkiller740]

1954 Calumet Baking Powder ad with Drop Biscuits recipe