Garlic Cheddar Drop Biscuits

August 28, 2017 Jordan Breads & Rolls 36

garlic cheddar drop biscuits

When it comes to soups and stews, having some kind of baked good to dip or crumble is a must. And we aren’t picky about that around here. We’ll take yeast rolls, crescent rolls, biscuit bread, garlic bread, cornbread, or drop biscuits. This post is going to focus on one of the easiest, yet arguably tastiest, option on that list – the humble drop biscuit.

 

Drop biscuits are one of my favorite dinner accompaniments because they are quick, easy, and very versatile. Plus I live in the south where biscuits are king. These Garlic Cheddar Drop Biscuits are packed with flavor and are light and crumbly, the perfect addition to  our favorite soups, and occasionally for other meals as well (Shepherd’s Pie and Salsa Chicken, in case you were wondering).

They come together in minutes, meaning that you can have a plateful of hot, fluffy dinner biscuits on your table in less than half an hour. You can’t beat that with a stick! And it’s easy to adapt this recipe to fit your meal, like adding in some parmesan and italian herbs to go with a pasta dish or green chilis and cumin to go with chili. The sky (and your imagination) is the limit.

garlic cheddar drop biscuits

Garlic Cheddar Drop Biscuits
Prep Time: 10 minutes
Bake Time: 13- 15 minutes
Makes 1 dozen

1 stick unsalted butter, softened
2 cups self-rising flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp crushed red paper
1/4 tsp pepper
1 tsp dried parsley
1 cup finely shredded cheddar
1 cup buttermilk

Preheat oven to 425ºF. In a medium sized bowl combine the flour and spices. Use a fork or pastry blender to cut the butter into the flour mixture. Stir in the cheese and then make a well in the middle of the mixture. Pour the buttermilk into the well and stir until combined. Your dough will be very thick and sticky. Drop a dozen roughly 1/4 cup scoops on a baking sheet and bake for 13-15 minutes, until the edges are golden brown. Store in an airtight container at room temperature for up to 3 days.

36 Comments

    • I know, I always try to make up a number for how long a recipe keeps but most of the time it’s just a guess because it’s gone so quickly lol.

    • Sub crisco for the butter, almond milk for the buttermilk, and omit the cheese. Won’t be quite as good, but maybe it might satisfy your craving for now?

  13. I make fantastic southern buttermilk biscuits that I typically serve with homemade strawberry and vanilla bean jam…but haven’t thought to add savory flavors to them. Great idea! I will definitely try this herb/cheese combination next time I’m making my biscuits. 🙂

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