Loved That! Since coming back to Missouri, I work a few hours a week for our oldest son. I retired from full time work when we were transferred to southern California for three years. I live with my DH and one very spoiled (rescued)cat named "Oscar" who loves to watch TV when I put his "Hammy Hamister" tape in. I have three sons, one in the Navy in Virginia, one in the Air Force in Montana, and one here in MO. Add the biscuit mix, milk, sugar, and cinnamon to a large bowl. This is a great base biscuit dough, don’t be afraid to let your imagination run wild with what you want to through into it: cheese, fruit, bacon, whatever! You can also add about 1 tbsp of sugar to this and turn this into a shortcake substitute for strawberry shortcake.I live in a small rural community just south of Kansas City, MO. It will make your life easier to use a dough cutter, otherwise get ready to put some muscle into it and use a fork! But using a dough cutter really is going to help save some time, and make sure you get a nice even blend of butter cut into the flour. Like any good biscuit or pie dough you want to cut cold butter into your flour mix. There’s plenty of salt going on in whatever you’re going to serve it with, so no point in adding more unneeded sodium. Create a well in the center of the dry ingredients (flour and butter). Unwrap stick of cold butter and grate butter over the flour, then stir to evenly distribute the butter. Scoop the dough into 8 rough mounds (about -cup each) and place them on the prepared sheets. I use just enough to give them some flavor, but not to overwhelm the biscuit. Using a medium-sized bowl, add 2 cups of self rising flour. Lets Make Drop Biscuits: Add the flour, baking powder and salt to the food processor and pulse 2-3 times to combine the dry ingredients. I don’t know if this is a southern thing or what, but to me they’re almost inedible with the amount of salt that is used. Using plain milk may not yield the same results. One thing I’ve noticed about a lot of drop biscuit recipes that I’ve seen is the amount of salt used in them. The recipe relies on acidity (from the buttermilk) to turn out properly so the biscuits are tender and fluffy. Drop the dough onto the baking sheet, using two spoons or a small dough scoop, about 2 apart from each other (this makes 6-8 biscuits ). These Homemade Drop Biscuits are pretty versatile, and go great one the side of a chicken dinner, maybe topped with cheese and a sunny-side up egg for breakfast, or my childhood favorite, with melted butter and some grape jam! They’re so buttery, and flaky they just melt in your mouth with a little crunch from the browned tops of the biscuit. The biscuits take 10 to 15 minutes to bake, and then right after taking them out of the oven, we brush a little extra melted butter on top. So, sometimes you really can’t argue with that… Although the wife would argue nothing beats Bisquick. But when I realized just how easy it is to put together a from-scratch drop biscuit recipe, buying a box of this secret powder doesn’t make much sense to me anymore. Add the dough to the counter and knead a little using your hands to the dough and pat the dough out to about 1/2 an inch thick. Sprinkle the countertop with a little Bisquick. I always thought as a child Bisquick was some magical box that would make all these great things and it couldn’t be replicated. In a medium-sized bowl, stir together Bisquick, Sprite, and sour cream until just combined. it took me 20 minutes to crawl out of bed. Drop by tablespoonfuls onto greased baking sheets., Bake at 450° until golden brown, 6-8 minutes. Place on a cookie sheet lined with parchment paper or lightly sprayed with non stick cooking spray. Use a round cookie cutter to make about 12 total round biscuits. Transfer dough to board and roll out to 1/2' thick. My parent’s would bust out the box of Bisquick and have drop biscuits ready for use to devour by the time we got dressed and downstairs. Steps: In a large bowl, combine the baking mix, cheese, garlic powder and salad dressing mix. Use 1 tbsp of Bisquick to lightly 'flour' a cutting board. The duo of Parmesan and Cheddar cheeses, along with minced dry onion, make up the bold flavors of these tasty biscuits. One of my favorite Saturday morning breakfasts was Drop Biscuits topped with butter and some concord grape jelly.
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