Cheddar. Biscuit. Need I say more?
Well, I’ll say a few words. These biscuits are loaded with a lot of cheddar cheese. A lot. So if you’re a cheese fan then you will love these. My husband and I enjoyed these with beef stew (stay tuned for that recipe) last weekend. Add in a glass of beer and it was the perfect meal for a cold winter day.
This recipe did not come with a photo in the cookbook, which is a pet peeve of mine, but I went with it anyway. I had no idea what to expect but I sort of expected something more plump looking, like a traditional biscuit. That’s not the case with these biscuits as you can see from the photos. Are they supposed to look this way? Did I get the thickness right? Were my scoops too small? A photo with the recipe would have been super handy to answer my doubts. There is no doubt that these taste absolutely delicious.
My dad said these biscuits look fine but said if I wanted a thicker one then I should eat two of them at a time. Boom a thicker biscuit. Lol, gosh I love him. I looked up other similar recipes online and Martha Stewart’s cheddar biscuits look very similar to these. As soon as I saw that, I thought “these look just dandy.” Isn’t validation a funny thing?
The biscuit dough is wet and sticky because it does not contain a lot of flour. The process of scooping dough instead of trying to roll it out doesn’t help either. At the end of the day, just imagine sort of small, funny shaped biscuits with a heap of cheese in them.
Cheddar Drop Biscuits Recipe
(Makes about 24 biscuits)
Ingredients:
- 2 cups all-purpose flour (equivalent to 8.6 ounces)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter, cold and cut into little pieces
- 12 ounces cheddar cheese, grated (equivalent to about 3 cups) (I used a combination of yellow and white.)
- 1 cup milk
Directions:
- Preheat the oven to 400 degrees F. Lay parchment paper or a silicon mat on a baking sheet and set it aside.
- Sift together the all-purpose flour, baking powder, and salt into a big bowl.
- Add the cold butter and mix with a pastry blender or fork until the dough is crumbly.
- Add in the grated cheese and mix everything together.
- Add in the milk and mix everything together until just combined. Do not over mix it.
- Drop the biscuit dough, about 1 and 1/2 tablespoons of dough each, onto the prepared baking sheet. I use the OXO good grips medium cookie scoop.
- Bake for 12 to 15 minutes in the preheated oven or until the biscuits are a pale golden brown. (Mine took 15 minutes.)
Source: Soup Night
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