Savory Drop Biscuits

These delicious little biscuits are filled with cheddar cheese, mild green chilies and spices that make them a perfect accompaniment with  savory soups and stews. Here they are served alongside Vegetarian Black Bean soup, recipe posted 10/8/2014. Blessings...

Recipe:

2-1/2 cups biscuit/baking mix
1 cup (4 oz.) shredded cheddar cheese
1 can (4 oz.) chopped green chilies, drained
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
2/3 cup milk (I use 1%)

1. In a medium bowl, combine the first six ingredients; mix well.
2. Stir in milk just until moistened.
3. Drop by tablespoon 2 inches apart onto lightly greased baking sheets.
4. Bake in a 450 degree oven for 10 to 12 minutes or until golden brown. Cover with foil if they begin to brown too quickly. Serve warm.

Yield: 24 biscuits
69 calories each
no fiber

Red Lobster's Cheddar Biscuits

Let me just start this post by saying these biscuits are wonderful! I found this recipe in our local newspaper, and they give credit to food.com. as there source. The recipe starts with Bisquick baking mix and to it are added cheddar cheese, butter and garlic to make a tender and rich biscuit in short order. I've served them this week with clam chowder; the recipe to be posted tomorrow, hopefully. Blessings...

Recipe:

2-1/2 cups Bisquick baking mix
4 tbsps. cold butter (1/2 stick)
1 cup grated cheddar cheese
3/4 cup milk
1/2 tsp. garlic powder

To brush on top:
2 tbsps. butter, melted
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes

1. Combine Bisquick with cold butter in a medium bowl using a pastry blender or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter that are about the size of peas.
2. Add cheddar cheese, milk and 1/2 tsp. garlic powder. Mix with spoon until combined. Don't overmix.
3. Drop approximately 1/4 cup of the batter onto an ungreased cookie sheet using an ice cream scoop or a 1/4 cup measure.
4. Bake in a 400 degree oven for 15-20 minutes or until the tops of the biscuits begin to turn light brown.
5. In the meantime, melt 2 tbsps butter in a small bowl in the microwave. Stir in the garlic powder and parsley flakes. Brush on the top of hot biscuits with a pastry brush. Serve warm or cool completely on a wire rack.

Yield: 11 biscuits

Buttermilk Biscuits

This recipe for buttermilk biscuits comes from a wonderful cookbook entitled "America the Beautiful Cookbook" written by Phillip Stephen Schulz. I've used many different recipes for buttermilk biscuits, but I think this one is my favorite because it is not only simple, but I like the fact that the biscuits are baked in a pan rather than baked on a cookie sheet. As a result, the biscuits are very large and high, and they are perfect with sausage gravy for a weekend breakfast. Of course, the biscuits are also wonderful spread with butter and a favorite jam, or honey, for dinner. We absolutely love them, and I think you and your family will, too. Blessings...

Recipe:

4 cups all-purpose flour
2 tbsps. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. plus 1 tsp. sugar
2/3 cup cold unsalted butter
1-1/2 cups buttermilk

1. Preheat the oven to 450 degrees.
2. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Cut in the chilled butter until the texture of coarse crumbs. Stir in the buttermilk to form a soft dough.
3. Transfer the dough to a lightly floured board. Knead briefly and roll out to about 1-1/4 inches thick. (For this step, I simply pat the dough into a round and make sure it is 1-1/4 inches thick by measuring it.)
4. Cut into 3-inch rounds and arrange with sides touching in a greased 9-inch square pan. Brush the tops with 1/4 cup melted butter, if you like. (I don't do this step because of the extra calories.)
5. Bake the biscuits for about 25 minutes.

Makes 9 biscuits
Tip: If you don't have a large enough biscuit cutter, use a drinking glass that measures 3-inches across the top. Works great!