TIPS BEFORE STARTING:
1. It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
2. Melted butter should be warm not hot when adding to a recipe.
3. Most recipes work with either salted or unsalted butter.
4. Metal pans brown and crisp more than glass pans.
5. Glass pans take longer to come to temperature.
6. Ovens vary, so bake times may need to be adjusted.
INGREDIENTS
Use cold ingredients
2 1/4 C MULTI-USE BAKERY MIX (281g)
2-3 t Baking Powder
1 Stick Cold Butter (112g)
4 Lg Egg Whites (120g)
1/3 C Cream (80g)
1/3 C Cottage Cheese (80g)
Makes 6 - 8 Biscuits
TIP:
For Garlic Cheese Drop Biscuits, omit the cottage cheese and add in 1 C shredded cheddar cheese and 1/2 teaspoon garlic powder.
DIRECTIONS:
1. Preheat oven to 375°F.
2. Line a sheet pan for drop biscuits or butter an 8" x 8" pan for bakery style biscuits.
3. In a medium-size bowl combine the Bakery Mix and the baking powder.
4. Grate or chop the cold butter into small pieces and toss into the dry mix, using your fingers or two forks to coat the pieces of butter in mix.
5. Add the egg whites, cream and cottage cheese mixing to combine.
6. If it's a warm day, refrigerate the dough until cold.
7. Drop by spoonfuls onto a lined sheet pan. Or, for Bakery-style Biscuits, shape into balls, gently pat the tops flat and place in a buttered 8" x 8" pan close to eachother.
8. Bake about 18 - 20 minutes for drop biscuits and 20 - 22 for bakery-style biscuits.