* Exported from MasterCook *
Biscuits, Buttermilk Drop
Recipe By : Marian Cooper Cairns
Serving Size : 24 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour
2 ounces Parmesan cheese -- Note:
1/4 cup fresh chives -- sliced, plus more for garnish
1 tablespoon baking powder
1 teaspoon black pepper
3/4 teaspoon kosher salt
3/4 teaspoon garlic powder
3/4 teaspoon baking soda
1 3/4 cups buttermilk -- whole
3 tablespoons mustard -- whole-grain
3/4 cup unsalted butter -- frozen, plus melted
butter for serving
Chive and mustard bring surprising, slightly-spiced flavor to these
moist biscuits. Just drop tablespoons of dough onto the sheet pan and
bake - it's really that easy.
Note: grated on smallest holes of a box grater (about 1/2C)
Active: 15 mins
Total: 35 mins
Preheat oven to 475F. Stir together flour, cheese, chives, baking
powder, pepper, salt, garlic powder, and baking soda in a large bowl.
Whisk together buttermilk and mustard in a small bowl. Grate frozen
butter into flour mixture using the large holes of a box grater; stir
until well coated. Add buttermilk mixture; stir until just combined.
Drop batter in 2 1/2- to 3-tablespoonful rounds onto 2 baking sheets
lined with parchment paper, leaving 3" between rounds.
Bake in preheated oven until biscuits are golden brown, 14 to 18
minutes, rotating baking sheets between top and bottom racks halfway
through baking time. Brush biscuits with melted butter; garnish with
sliced chives. Serve warm.
S(Internet address):
https://www.southernliving.com/recipes/buttermilk-drop-biscuits-chive-mustard
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Per Serving (excluding unknown items): 128 Calories; 7g Fat (48.1%
calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1219