Quick Herb Dropped Biscuits Recipe

From Dorothy McNett's Recipe Book.

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Quick Herb Dropped Biscuits

From Dorothy McNett's recipes at www.dorothymcnett.com. Basil, rosemary, thyme, chives, etc. all make interesting tasting biscuits. Use fresh or dried.

1 cup all purpose unbleached flour
1 cup whole wheat flour
1/2 teaspoon fine sea salt
4 teaspoons baking powder
1 tablespoon sugar
2 tablespoons snipped fresh herbs of choice, OR 1/2-1 teaspoon dried herbs
1/2 cup unsalted butter
1 cup milk (low-fat, regular, or half and half)
1/3 cup freshly grated Parmigiano-Reggiano cheese, or Romano cheese

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone mat. In processor with steel chopping blade in place, first finely mince the cheese and set it aside. Do not bother to wash the bowl. Whirl the flours, salt, baking powder, sugar and herbs to mix well. Add the butter and pulse several times to cut the butter into small but chunky pieces. Add the milk and cheese and process just until it is mixed, avoid over-blending. Use a regular tablespoon and drop onto the baking sheet. Bake about 12-18 minutes, or until nicely browned. Serve warm.

Recipe created 2011-04-25.

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