DROP BISCUITS WITH CHEESE RECIPES

Name: Cheese-Garlic Biscuits
Prep time: 5 min
Total time: 15 min
Yield: 9
Ingredients: 2 cups Original Bisquick™ mix; 2/3 cup milk; 1/2 cup shredded Cheddar cheese (2 ounces); 2 tablespoons butter or margarine; 1/8 teaspoon garlic powder

CHEESE-GARLIC BISCUITS RECIPE - BETTYCROCKER.COM

Cheese-Garlic Biscuits Recipe - BettyCrocker.com image

Surprise your family tonight by serving up a batch of these melt-in-your-mouth cheddar garlic biscuits—dare we say they’re better than the kind you’d order at a restaurant? With the help of handy Bisquick™ mix, this homemade cheesy biscuit recipe takes a simple 15 minutes to make and is as easy as can be with no kneading or proving required. Simply mix up your dough, drop it by the spoonful onto a cookie sheet and bake away! Whether you use your cheesy biscuits as the base for an egg and cheese breakfast sandwich, as a side to soup or salad for a satisfying lunch or you simply dig in when they’re hot and fresh from the oven, one bite and these biscuits are sure to become an instant family favorite.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 5 minutes

Yield 9

Number Of Ingredients 5

Ingredients

2 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder

Steps:

Heat oven to 450°F.
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Nutrition Facts : Calories 160 , CarbohydrateContent 17 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 460 mg

FLUFFY BUTTERMILK DROP BISCUITS RECIPE | MYRECIPES

Fluffy Buttermilk Drop Biscuits Recipe | MyRecipes image

When the warm butter meets the cold buttermilk, it will begin to form clumps--little droplets of fat throughout the liquid--a sign of success. The pockets ensure even distribution of fat throughout the batter, creating a lighter biscuit with less butter.

Provided by Sidney Fry, MS, RD

Total Time 21 minutes

Yield Serves 12 (serving size: 1 biscuit)

Number Of Ingredients 9

Ingredients

5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
3.6 ounces white whole-wheat flour (about 3/4 cup)
2 teaspoons baking powder
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon baking soda
¼ cup unsalted butter
1 ¼ cups very cold fat-free buttermilk
1 tablespoon canola oil

Steps:

Preheat oven to 450°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk to combine.
Place butter in a microwave-safe bowl. Microwave at HIGH for 1 minute or until completely melted. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.
Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)
Drop batter in mounds of 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 450° for 11 minutes or until golden. Cool 3 minutes; serve warm.

Nutrition Facts : Calories 133 calories, CarbohydrateContent 18.3 g, CholesterolContent 10 mg, FatContent 5.4 g, FiberContent 1.3 g, ProteinContent 3.5 g, SaturatedFatContent 2.6 g, SodiumContent 305 mg

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