I made these drop biscuits for Thanksgiving and just can't seem to get enough of them. They are perfectly savory. And they're pretty too, in a misshaped sort of way. Bits of orange cheddar. Flecks of green rosemary. What's not to like?
I love biscuits of all types. Drop biscuits are the easiest to make but take a light hand. Over mixing your batter will result in a tough biscuit nugget. No good. You want light and airy and to get that you need to just fold the ingredients together. Only mixing until a very loose ball of dough is formed.
Now place non-uniform, heaping spoonfuls of batter onto your baking sheet and bake. That's it. And that's the beauty and ease of drop biscuits - no fussiness.
You'll be baking these often. And then you'll be trading out the cheddar and rosemary for something else, like parmesan and sage or swiss and crumbled bacon. You're going to love it.
Here's our recipe:
Rosemary Cheddar Drop Biscuits
2 C flour
2 t baking powder
1 t salt
1/2 C melted butter (one stick)
1 C milk
1 heaping T rosemary, chopped
1 C shredded cheddar cheese
Preheat your oven to 425℉ and lightly grease a cookie sheet.
In a mixing bowl, sift together your flour, baking powder and salt. Add your melted butter, milk and chopped rosemary. Stir together, just a few times, to combine. Fold in your shredded cheese until just combined. Don't over mix.
Drop spoonfuls of batter onto the cookie sheet and bake your biscuits for 10-13 minutes. Remove and Enjoy!