"Recipes are meant to be shared"...Ann Thibeault

Wednesday, June 30, 2010

White Cheddar Herbed Drop Biscuits


Breakfast yesterday morning was white cheddar drop biscuits.

 
Seasoned with fresh dill, garlic, chives, salt and pepper,


served warm, topped with butter.  

 I used my regular country biscuit recipe to make these drop biscuits.  The only difference is the addition of extra liquid, be it milk, cream or buttermilk to make a slightly softer dough.
Yesterday's biscuits were made using cream and two year old Balderson White Cheddar.

Country Biscuits
================
2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, Crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. 
Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. 
Mix quickly with fork until dough comes together.Using hands gently pat the ingredients together. 
Fold over once or twice or even three times if necessary.  Do not over-handle.  

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

TIP:  Using your finger push a little dent into the middle of the biscuit.  This helps the biscuit rise straight and prevents it from tipping over as it rises.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

 
Options:

You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

7 comments:

  1. These look luscious Anne- I love Farmer's Market season and fresh herb biscuits!
    xoxo Pattie

    ReplyDelete
  2. Oh wow, these look decadent and beautiful

    ReplyDelete
  3. I would love one with my coffee right this very minute!
    They look wonderful Ann...as always!

    ReplyDelete
  4. I made this recipe this morning and used Amish blue cheese plus 1/2 tsp dried mustard, dash of cayenne, and a few grinds of black pepper. I used all butter instead of shortening because I couldn't find my shortening, and I had butter stored in the freezer that was perfect for grating. I used a Kitchenaid grater attachment, and it worked fine. These were the best biscuits I have made yet, I think. After I turned the dough out, I folded it over four times instead of three because it had not come together enough, but the biscuits were still perfect, although they retained the fingerprint on top even though they rose and were light.

    Lars

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  5. To make the drop biscuits, how much extra liquid do you add? And do you still do the folding steps or is this literally a drop onto the cookie sheet type idea?

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    Replies
    1. Natika, When making the drop biscuits, you just need to add enough extra liquid to made a softer dough. And NO, you do not do the folds for drop biscuits. You do the folds for regular biscuits like the ones here.......http://www.thibeaultstable.com/2012/07/buttermilk-biscuits-for-breakfast.html

      ~Ann

      Delete
  6. I'm sorry, but the reason I'm asking is because all the recipes for biscuits on your site give the same amount of ingredients and the same instructions (with the folding etc), but these ones have been modified and I'm not sure of the details. For example, I understand "softer dough", but not how much softer? Could you approximately tell me how much more liquid you add? I'm new to bread-making, forgive me!

    ReplyDelete

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