PARMESAN HERB DROP BISCUITS

~ Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 c. flour
1/4 c. parmesan
1/8 t. garlic powder 
1/2 t. oregano
1/2 t. basil
1/2 t. salt
1 t. sugar
1 T. baking powder
8 T. cold butter
1 c. milk

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mat.

In a large bowl, combine flour, parmesan, garlic powder, oregano, basil, salt, sugar, and baking powder. Stir until well combined. Use your hands or a pastry cutter to work butter into flour mixture until texture resembles coarse sand.

Starting with 3/4 cup of the milk, stir milk into flour mixture until a wet, soft, sticky dough has formed, adding more milk if needed.

Scoop dough in 1/3 cup portions onto prepared baking sheet and bake 18-20 minutes or until golden brown on top.

Makes 10 biscuits. 

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BUTTERMILK BISCUITS WITH CHIVES & BLACK PEPPER

~ Susan Williams - Wild Life in the Woods

2 c. self-rising flour (see notes)
1/2 c. cornmeal
3 T. sugar
1/2 t. coarsely ground pepper, plus more for sprinkling
1/2 c. chilled butter, plus 1 T. melted butter
3/4 c. buttermilk
1/4 c. finely chopped chives

Preheat oven to 425 degrees. Grease cookie sheet or line with parchment paper. 

Mix flour, cornmeal, sugar, and 1/2 teaspoon of pepper in a large bowl. Add butter, rubbing it in with your fingertips or using a pastry blender until the mixture looks like coarse meal. Add buttermilk and chives, stirring until moist clumps form.

Move dough to a floured surface and knead a few times until combined. Roll to 3/4" thickness and cut into 2" circles, rolling and cutting the scraps until all the dough has been used. Place biscuits two inches apart on cookie sheet, brush with melted butter, and sprinkle with pepper. Bake 20 minutes or until golden.

Makes 12 biscuits.

Notes: These are my favorite biscuits! If you don't have self-rising flour, then add two teaspoons of baking powder and one teaspoon of salt to two cups of all-purpose flour. I've made these as directed, but I'm a lazy biscuit maker and prefer to make them as drop biscuits. I just use my hands to mix/knead the ingredients in the bowl, then drop them from a spoon on the greased cookie sheet, ungreased stoneware, or ungreased cast iron skillet.

E-Z DROP BISCUITS

~ allrecipes

2 c. flour
1 T. baking powder
2 t. sugar
1/2 t. cream of tartar
1/4 t. salt
1/2 c. melted butter
1 c. milk

Preheat oven to 450 degrees. In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon. Bake until golden on the edges, about 8 to 12 minutes. Makes 12.

Notes: Crispy outside, soft inside! The recipe says this makes 12, but there's no way that's going to happen if you drop by the tablespoon. So, use a tablespoon and get more than 12 biscuits or just scoop your batter into 12 blobs for an even dozen. If you want to add some awesome flavor, then toss two tablespoons of onion soup mix in with the dry ingredients.

WHOLE WHEAT BISCUITS

~ Tiffany/Eat at Home & Sonlight Forums

2 c. whole wheat flour
1/2 t. salt
heaping T. baking powder
5 T. butter, softened
1 c. milk

Preheat the oven to 450 degrees. In a large bowl, stir together the flour, salt and baking powder. Cut in the butter with a pastry cutter or fork. Stir in the milk.

DROP BISCUITS
Drop by heaping spoonfuls onto cookie sheet.

ROLLED BISCUITS
Turn the dough out onto a floured surface. Fold it over several times, then pat it out with your hands, about 1/2 inch thick. Use a biscuit cutter or small glass dipped in flour to cut the biscuits. Place on a cookie sheet.

BOTH METHODS
Bake ten minutes. Makes about 15 drop biscuits.

Notes: I refuse to make rolled biscuits, but that's the only way Tiffany included on her site. So, I tried them as drop biscuits. Not only is that far less work, but they taste fantastic! I'm not sure how many rolled biscuits this recipe would make, so if you do it that way, then please let me know and I'll add that info to this post.