Y’all.
I made these up for dinner last night. Ellie ate FOUR so I felt like I needed to share right away.
Leftovers for breakfast.
Cheddar Biscuits
Makes about a dozen.
Preheat your oven to 425.
1 c. all-purpose flour
1 heaping t. baking powder
1/4 t. garlic salt (don’t be a hater, garlic salt has a purpose)
1 T. sugar (trust me)
Put the above in a bowl and mix well. Cut in
1/4 c. butter (or whatever – I used organic butter because I had it)
Add
1/2 c. shredded cheddar (I used Cabot Extra Sharp)
and toss well. Stir in
1/2 c. + 2 T. milk (I used organic 2%)
Your dough will be wet – don’t panic it’s a drop biscuit. Scoop it out in rounded tablespoons onto a parchment lined baking pan (or a cookie sheet you trust although there is enough butter in these that you should be OK) and pop them in the oven for about 15 minutes. Watch for golden brown and delicious to emerge.
Eat up!
Note: I think a little melted butter brushed on top would only improve them, but they certainly don’t need anything else to be yummers.
They sound delicious! Drop biscuits are so easy to make, too!
Mmmm…those look delish!
Well if Ellie loved them…I am sure I will! Thanks
As my nearly 2 year old would say “Best Ever!” We love Cabot in our house (we live in Vermont, afterall) and we love biscuits. I am adding this to my list.
they look yummy!
I LOVE garlic-cheddar biscuits! They look a lot like yours, but I use my Johnny’s Garlic seasoning…oh….yum…yum..must make Saturday or Sunday…
Hey Emily,
Can I have this for the NattyKids blog next Tuesday, pretty please? Looks yummy!
Wow, thank you for sharing! I love drop biscuit recipes- so easy! And one with garlic and cheese is that much better! Thanks for using Cabot cheese 🙂
~Jacquelyn
Oh yum, yum!! These might make it on my menu this week! Thanks so much for sharing. 🙂