These Sourdough Drop Biscuits are made with sourdough discard and come together in just 30 minutes—no rolling, cutting, or ...

Unlike, say, a macaron or even a bagel, biscuits ... warm cream into the flour mixture to form a soft, uniform dough. Grease a 1/3-cup dry measuring cup with cooking oil spray. Use it to drop ...

All that sour cream keeps these drop biscuits ... Bake biscuits until tops and bottoms are golden brown on top and bottom, 12–15 minutes. Recipes you want to make. Cooking advice that works.

and cream for more richness. Drop biscuits are softer than traditional rolled biscuits. They won't have layers, but an almost cake-like consistency ideal for sopping up hearty sausage gravy.

What if I told you a simple cream biscuit dough ... The dough can be made into drop biscuits, and I hope you love them for that. In short, that means they are not only one-bowl, but they never ...

Q My grandmother was a great baker and used to make delicious homemade ... fresh fruit and a scoop of ice cream or dollop of whipped cream. As a child, drop biscuits often graced our dinner ...

For these savory drop biscuits ... kitchen is warm. Add cooled Andouille sausage, cheese and Creole seasoning. Gently toss until well mixed. Make a well in mixture and add a bit of cream.

You could go the drop-biscuit ... agrees: Biscuits are best eaten warm out of the oven. “Biscuits should be a daily thing,” says Philip. “It’s that thing that should be made at the minute ...

If you have buttermilk, use 1 cup in place of all the cream and vinegar here ... about 15 minutes. Blueberry Drop Biscuits: You can make this recipe into blueberry scones by adding 1 tablespoon ...