Drop Biscuits

I doubled the Pamela's mix and used butter instead of shortening, added 1 tsp baking powder to the dry mix, and added 1 egg and decreased the milk to add up to 2/3+ liquid plus grated and folded 3/4 cup Tillamook cheddar into the final mix. Increased baking time to 18 minutes. Biscuits were light, flaky and delicious!

I almost skipped this one because I was out of milk, but in reading through a number of the reviews I found the solution: plain, whole milk yogurt. I had a bag of Pamela’s mix that I bought several years ago and it was past its sell-by date but I used it anyway and it was excellent! All I added was some garlic powder, and when they came out of the oven, I brushed them with melted butter (salted) that was flavored with garlic powder and dried parsley. Very close to the Red Lobster’s Cheddar Bay Biscuit Mix! In fact, better than the GF version Red Lobster came out with a few years ago. So glad I always keep plain yogurt on hand!

I added 1 tsp of baking powder and used 1 tbsp of sour cream instead of milk. Nice and tender!

I used this recipe for drop biscuits on top of a chicken stew. I used buttermilk instead of regular milk. The stew was bubbling hot & I topped it with the biscuit batter & baked it for 12 minutes. It turned out great - seconds for everyone.

I substituted butter for shortening, full fat yogurt for milk, and added an egg and a pinch of salt. Cooked closer to 17 minutes. Easy to slice with a knife and delicious with butter, honey, and jam!