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Garlic Cheese Drop Biscuits


These biscuits are so light and fluffy and full of flavor you'll swear you're eating the famous Red Lobster biscuits!


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. 1 Cup mix weighs approx. 125g.

2. Metal pans brown and crisp more than glass pans.

3. Glass pans take longer to come to temperature.

4. Ovens and pans 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 unsalted Butter (112g)

4 Lg Egg Whites (120g)

1/3 C Sour Cream (80g)

1/3 C Cottage Cheese (80g)


Makes 6 - 8 Biscuits


TIP:

For Garlic Cheese Drop Biscuits add in 1 C shredded cheddar cheese and 1/2 teaspoon garlic powder. Brush with more garlic butter when they come out of the oven.


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 large 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.








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