Poppy Seed Drop Biscuits Recipe

From Dorothy McNett's Recipe Book.

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Poppy Seed Drop Biscuits

From Dorothy McNett's recipes at www.dorothymcnett.com. Easy to make with a food processor, but also easy combined in a bowl to blend nicely. They are called drop biscuits as they are not kneaded and rolled, simply mixed and dropped by tablespoon onto baking sheet.

2 cups unbleached all purpose flour
1/2 teaspoon semi-coarse sea salt
4 teaspoons baking powder
1 tablespoon raw sugar
1/4 cup poppy seeds
1/2 cup unsalted butter, chilled
1 cup milk
1/3 cup freshly grated Parmesan cheese

Preheat oven to 425 degrees. Line a baking sheet with parchment or silicone baking liner. Carefully measure the flour and place in mixing bowl or batter bowl. Whisk in the salt, baking powder, sugar and poppy seeds to blend well. With a knife, cut the butter into 4-5 chunks and add to the flour mixture, cutting it into small pieces with a fork or your fingers. Using a spoon, blend in the milk and cheese. Do not over-mix, just get everything blended nicely. Drop by a tablespoon onto the prepared pan or pans. Bake 15 - 18 minutes, or until nicely browned and done. Serve!

Recipe created 2013-04-07.

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