about me

Hi! I'm Meghan. I'm glad you stopped by. My hope is whether through food for the body or food for the soul, this blog will encourage and inspire you. One of my loves is to encourage others in their journey. Along with that, I hope to share with you my love for food, fitness, and Jesus!

ORDER NOW
SOCIAL
Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 149 other subscribers

Archives

Italian Cheddar Drop Biscuits

FoodFood for the Body
November 14, 2014 / By / , , , / Post a Comment

We love us some drop biscuits.  I have mastered the absolute perfect recipe here!  I make these with EVERY soup I make.  Super easy, no kneading, no rising necessary.  Just mix them up, drop them on a sheet, and bake.

The texture, besides the flavor, is the best.  Crispy on the outside, but chewy and soft on the inside. :)  

I have discovered some great variations of this recipe:  Do half whole wheat, half regular flour. That’s tasty.  I add a tablespoon of lemon juice to my milk, so it makes it buttery.  Mmmmhmmm.  A not-so-great variation was discovered when I accidentally added fresh spearmint instead of oregano. (They look alike!) 

Looking for a great soup to dip these in?  Well, here you are!  It’s a delicious and meaty minestrone. 

Hope you enjoy!

Italian Cheddar Drop Biscuits
Serves 12
Write a review
Print
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 1 and 3/4 cup flour (or half whole wheat, half reg)
  2. 1 Tbsp baking powder
  3. 1/4 tsp salt
  4. 1 Tbsp Italian seasoning
  5. 1/4 cup sharp cheddar cheese
  6. 1 cup milk (I add 1 Tbsp lemon juice and let it stand for 10 minutes. It creates faux buttermilk.)
  7. 1/4 cup butter, melted
  8. parchment paper
Instructions
  1. 1. Preheat the oven to 400.
  2. 2. **optional** Measure a cup of milk in a liquid measuring cup. Add 1 Tbsp of lemon juice.
  3. 3. Mix together the dry ingredients in a medium bowl. (flour, baking powder, salt, and italian seasoning)
  4. 4. Add the milk, melted butter and cheddar cheese. Mix until just moistened. It will be sticky and lumpy.
  5. 5. Line a cookie sheet or jelly roll with parchment papers, and drop the biscuits onto the pan.
  6. 6. You'll make 12.
  7. 7. Cook for 10-12 minutes, or until the edges are golden brown.
the IGNITED life http://theignitedlife.com/

You Might Also Enjoy Reading

Burn the Bird Workout
November 30, 2016
Veggie Egg Bake
Veggie Egg Bake
September 27, 2016
image
Anywhere Workout Video–Perfect for Camping or Backyard
July 6, 2016

Leave a Reply