Cheese Drop Biscuits

5 from 1 vote

These cheese drop biscuits are golden brown on the outside, and fluffy on the inside, and are ready in 25 minutes. Made with sharp cheddar cheese, and other pantry ingredients, these biscuits are an easy side dish for any weeknight dinner.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish

Cuisine: American

Servings: biscuits

Calories: 370kcal

Author: Bailey Franklyn

Ingredients

1 cup cheddar cheese, cubed or grated
2 cups all purpose flour
3 teaspoon baking powder
2 teaspoon sugar
⅓ cup vegetable oil neutral flavoured
1 egg
⅔ cup milk
¼ cup jalapeño, diced, pickled or fresh optional

Instructions

Preheat oven to 425 °F, and line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients and cheese (and jalapeños if using). In a smaller separate bowl, combine the wet ingredients.
Add the wet ingredients to the dry, and use a spatula to combine, but don't overwork.
Divide the dough into 6 equal portions, and drop them on the baking sheet.
Bake for 15ish minutes or until golden brown.

Notes

CHEESE: I like using a sharp cheddar, or Gruyere, but you can use any hard cheese. I prefer to cut it into cubes for bigger pockets of cheesy goodness, but you can grate it.

JALAPEÑO: this is optional, but it does add good flavour. You can use pickled or fresh.

OTHER ADD INS: experiment with different add ins and flavour profiles. Here are some ideas to try - sun-dried tomatoes, green onion, shallot, caramelized onion, ham or bacon.

OIL: use a neutral flavoured vegetable or olive oil. You could also use melted butter.

SCOOPING: I like to use my hands and eye ball the amount of batter I'm adding to each biscuit, but you can use a cookie scoop if you want to keep your hands clean, and have them be more equal in size and shape.

STORAGE: store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350F for 5-10 minutes or until warm.

Nutrition