Cheddar Drop Biscuits                               back to home

about a dozen

I made these using some leftover cheese from a party- i used an artisan cranberry chipotle cheddar but regular cheddar or other  flavored cheddar could be used as well. I searched around and found a recipe that was a copycat for a popular Red Lobster biscuit and tweaked it some. These are very easy and really yummy. For locals, Carr Valley cheeses from Wisconsin can be found at Lunds and Byerly’s.

2  1/2 cups Bisquick baking mix

3/4 cups cold milk

4 T very cold unsalted butter

1/2 t garlic powder

1 cup grated cheddar cheese

2 T melted butter- for brushing the tops

fleur de sel

Preheat oven to 400 degrees.

I use a coarse microplaner to shred both the butter and the cheese.

Combine the Bisquick with the cold butter in a mixing bowl using a pastry cutter or a fork. Shredding the butter makes this step very easy. Don’t over-mix- you want to still see little chunks of butter. Add the cheddar cheese, milk and the garlic powder. Mix by hand until just combined.

Using an ice cream scoop, drop the dough- about 1/4 cup rounds- onto an ungreased  baking sheet. Bake for about 14-17 minutes or until the tops are golden brown.

Remove from the oven and brush the tops with the melted butter and a light sprinkle of fleur de sel.