Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

The 10 Best Homemade Biscuits You’ll Ever Try

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Biscuits are such a comfort food…can any food remind us quite so much of home? They’re perfect any way you want them: served with your egg breakfast, with a delicious bowl of soup, or smothered with butter and jam. These fat, flaky mounds are just begging to be drowned in gravy, jam, lemon curd, or honey! Hungry for something heavier? They are wonderful layered with ham and cheese or smothered in sausage gravy alongside eggs and grits. The options are endless! Scroll down and don’t miss a single one of these biscuit recipes!Top Ten Biscuit Recipes

Baking Powder Drop BiscuitsNo kneading or rolling – just drop the dough by the spoonful into a greased or buttered pan. Recipe Moore or Less Cooking

7 Up Buttery Pan BiscuitsOnly 4 ingredients! Recipe Recipes For My Boys

Milk BiscuitsEnjoy a batch of these milk biscuits with a big pot of your favorite soup. Recipe Chin Deep

Cheddar Chive Jalapeño BiscuitsZippy cheesy biscuits! Recipe Moore or Less Cooking

Homemade Biscuit MixMake your own biscuit mix for fluffy biscuits. Recipe Recipes For My Boys

Copycat Red Lobster Cheddar Bay BiscuitsThese biscuits are so perfect and easy to make right at home. Recipe CincyShopper

June Carter Cash’s Banana Drop BiscuitsTheir slight sweetness makes them taste a lot like drop scones, so of course they’re good with butter or jam!Recipe ChinDeep

Jackie Garvin’s Garlic Cheese BiscuitsLight, fluffy, and full of flavor. Recipe Cooking With Mary and Friends

Country Biscuits & Browned Butter Sausage GravyA delicious breakfast indulgence that is perfect for a cozy weekend meal. Recipe ChinDeep

Easiest Buttermilk Herb Drop BiscuitsA simple herb biscuit recipe. These biscuits also make amazing breakfast sandwiches! Just split them and fill with eggs, bacon, and cheese. Recipe ChinDeep

This post originally aired on Parade, Community Table. Written by Nettie Moore.

Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow her on her blog Moore Or Less Cooking,Facebook, and Pinterest.

Baking Powder Drop Biscuits

by 3 Comments

Yum

If you need a biscuit in a snap, these are my go to recipe, I have been making them for many years and they are difficult to mess up! No kneading or rolling, just drop the dough by the spoonful into a greased or buttered pan.

 

 

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When I prepare a Slow Roasted Pot Roast or Soup or Stew, hubs requests my Baking Powder Drop Biscuits to accompany them. They are light and fluffy and easy to whip it together. Light-gold and crusty outside, moist and fine-textured inside. Serve with butter!

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Baking Powder Drop Biscuits

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Baking Powder Drop Biscuits
Author: 
Recipe type: Fluffy Drop Biscuits
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 biscuits
 
The most delicious fluffy drop biscuits.
Ingredients
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable shortening
  • 1 cup of cold buttermilk
  • ¼ cup melted butter
Instructions
  1. Preheat the oven to 450 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork or use your hands until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
  2. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to ½-inch thickness. Cut with a 2-inch cutter.
  3. Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter.

 

 

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< Sunday’s With Joy > Cheddar Chive Jalapeno Biscuits

by 6 Comments

Growing up, biscuits were a staple at my Grandparent’s breakfast table. Hot flaky buttery biscuits, smothered in peppery sausage gravy.  How can you resist a simple buttery biscuit? Until now, my biscuits have not been adorned with other ingredients. Joy the Baker has brought my biscuit world to a higher level. The Cheddar Chive Jalapeno Biscuit is now the King! My mouth is watering now, craving another biscuit! These biscuits are like a meal in of itself.
 
 
 
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Cheddar Chive Jalapeno Biscuits
Author: 
Recipe type: Biscuits
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These are the best biscuits I have ever had, love the cheesy zip and take the seeds out of the pepper if you don't want it spicy
Ingredients
  • 3 C. all-purpose flour
  • 1 T. granulated sugar
  • 4½ t. baking powder
  • ¼ t. cream of tarter
  • ¾ t. salt
  • ¾ c. cold buttermilk, plus more for topping
  • 1 egg
  • ¾ c. cheddar cheese, cut in small cubes
  • 1 medium jalapeno, seeds partially removed, diced small
  • 3 T. diced chives
  • ⅓ C. unsalted butter, cut into small cubes
  • Coarse sea salt for topping
Instructions
  1. Place a rack in the center and upper third of the oven and preheat oven to 425 degrees.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. In a small bowl, whisk together flour, sugar, baking powder, cream of tarter and salt.
  4. In a small bowl, whisk together buttermilk and egg.
  5. Add butter to the flour mixture.
  6. With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller bits.
  7. Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal. Some chunks will be the size of small pebbles, others will be the size of oat flakes.
  8. Toss the cheese mixture into the flour mixture.
  9. Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Mixture will be shaggy.
  10. Dump the biscuit dough into a lightly floured counter and knead for 8 - 10 minutes, just to bring it together into a 1½ inch-thick circle.
  11. Cut biscuits into squares or use a 2½ inch circle biscuit cutter to cut rounds. If you don't have a round biscuit cutter, you can use a knife to cut the dough into small squares.
  12. Gather dough scraps, knead lightly and cut out more biscuits until batter is gone.
  13. Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12 - 15 minutes.
  14. Biscuits are best the day they're made, but can be wrapped, stored at room temperature and served the next day as well.
Recipe from Joy The Baker 
 
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