Quick Rosemary Dropped Biscuits And Dumplings |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Easy quick savory biscuits are 'dropped' versus rolled out - you can also use this 'cheating' biscuit recipe as dumplings as well - directions for cooking below as dumplings included. These are crispy on the outside and soft and crumbly on the inside - perfect for gravy! Read more ! The self-rising flour product Biscuit is one of the few 'cheating' staples allowed in the house. Made these last night - oh so good! Ingredients:
double recipe if you like - since this makes only 6 good sized biscuits. |
preheated oven 450 degrees |
greased cookie sheet |
bowl for mixing |
1/3 cup milk |
1-1/4 cup bisquick (or other self-rising flour) |
1 tablespoon of pan drippings or melted butter |
1/2 teaspoon salt |
fresh cracked pepper |
2 or 3 shakes of dried red chili pepper flakes |
1 -1/2 tablespoons freshly minced rosemary - or freshly dried rosemary broken into small pieces. |
Directions:
1. Make sure oven is preheated and that cookie sheet has been greased (I used some of the pan drippings from the roast chicken I had made.)
2. add all ingredients in bowl, stir till combined.
3. Dough will be sticky.
4. Drop in rounds at least 2 inches apart and place onto middle rack in oven.
5. Bake for 8 to 10 minutes and serve up with your gravy.
6. ***To Make Dumplings
7. To use batter as dumplings, drop 1 large spoonfuls into simmering stew of soup. And cover with lid. Let cook for 12 minutes.
8. Ten remove lid and let cook with soup simmering for another 10. Serve up your stew/soup, scooping your delicate dumplings and giving each person 2. I assure you they will want more.
9. When these are made as dumplings, they double in size and are super light and fluffy inside, simply delicious.
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