Been a while since we’ve done the savory side of things over here! Today it’s just a super simple recipe for drop biscuits, and you can use any cheese or other add ins that you’ve got hangin around for this one. Think about those famous cheddar biscuits, but then do whatever the heck you want with your version!
Drop biscuits are something I make a lot of at home, but often don’t share the recipes for here for some reason. They are super simple, and it’s almost something I can bake without thinking about even. I like to bake mine in a 10-inch cast iron skillet, but you can use a muffin tin, a sheet pan, or whatever else you’ve got really. You can even bake it into a loaf like I did one time. Let’s get to it!
How to Make Cheesy Drop Biscuits
These start off really just like a traditional biscuit, and that is by cutting some butter into the dry ingredients. I usually do this with a pastry cutter, but we’re moving right now, so here’s where I put my advice into practice and just did it with clean hands. Easy-peasy, just work as quickly as you can, and pop the whole bowl into the fridge if things get a little warm.
Toss in the cheese of your choice- I’m using shredded sharp cheddar here, but any shreddable cheese will work beautifully! Then we’re adding some milk. I’m just using regular 2% milk here, but you can also use buttermilk or whole milk here. Use a fork to stir everything together- it should be a bit more wet than a normal biscuit dough, but still pretty thick and lumpy.
Then we’re brushing our baking pan of choice with some melted butter that we’ve added salt, garlic powder, and Italian seasonings to. Scoop large dollops of the dough into your pan- you should end up with 6-8 biscuits, but they don’t have to be perfect! Brush the tops with more butter, and bake these up until toasty and golden brown on top.
These are the perfect side to pretty much anything, and if you haven’t made drop biscuits before, this is the high-altitude recipe to go with! Enjoy guys!
Cheesy Drop Biscuits
- 2 1/4 cups flour
- 2 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/2 cup cold butter, cut into small chunks
- 1/2 cup shredded cheddar cheese (or your cheese of choice)
- 1 cup cold milk
- 1/4 cup melted butter
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
Preheat your oven to 425 degrees. You can use a 10 inch cast iron skillet, a large baking sheet, muffin tins, or a 10 inch cake pan for this. Set aside.
In a large bowl, stir together the flour, baking powder, salt, and garlic powder. Add in the cold butter, and use your hands or a pastry cutter to cut the butter into the flour mixture until it is well combined, and there are chunks about the size of peas.
Toss the shredded cheese into the flour mixture to coat. Add in the cold milk, and use a fork to combine until there are no dry spots of flour left. The dough should be fairly wet, but still thick and lumpy.
In a small bowl, stir together the melted butter, Italian seasonings, salt, and garlic powder. Brush your pan of choice generously with about half of the melted butter. Scoop into 6-8 large biscuits onto your pan, with some space between each biscuit. Brush the tops generously with the rest of the melted butter mixture.
Bake the biscuits for 25-30 minutes, or until they are deep golden brown on top and puffed. Cool for 5-10 minutes, and enjoy warm!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!