Cheddarandstiltondropbiscuits Recipes

CHEESE DROP BISCUITS

Cheese Drop Biscuits image

These are easy, fast, and very tasty. Great for a little extra for supper or camping trips.

Provided by Christa

Categories Bread Quick Bread Recipes Biscuits

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried chives
½ teaspoon garlic salt
½ teaspoon salt
¼ cup shortening
¾ cup milk
¼ cup shredded sharp Cheddar cheese

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet.
Bake in preheated oven for 12 to 15 minutes, until golden.

Nutrition Facts : Calories 131.3 calories, Carbohydrate 16.9 g, Cholesterol 3.7 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 277.6 mg, Sugar 0.8 g

CHEDDAR DROP BISCUITS

Cheddar Drop Biscuits image

Sharp white cheddar and chives add extra flavor to these simple drop biscuits.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 16 biscuits

Number Of Ingredients 10

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1/2 teaspoon coarse salt
Pinch cayenne pepper
6 tablespoons cold unsalted butter, cut into small cubes
6 ounces sharp white cheddar, shredded
1 1/3 cups buttermilk, well shaken
3 tablespoons chopped chives

Steps:

Preheat oven to 425 degrees with racks in upper and lower third positions. Line two baking sheets with parchment.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart.
Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.

CHEDDAR AND STILTON DROP BISCUITS

Cheddar and Stilton Drop Biscuits image

Categories Cheese Dairy Breakfast Brunch Side Bake Dinner Lunch Fall Potluck Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 biscuits

Number Of Ingredients 10

Ingredients

2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup (packed) coarsely grated sharp cheddar cheese, chilled
1/2 cup coarsely crumbled Stilton cheese (about 2 ounces), chilled
1 1/4 cups chilled buttermilk
1 large egg

Steps:

Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F. Butter and flour 2 large baking sheets. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces. Blend buttermilk and egg in small bowl. Add to flour mixture, stirring just until dough is evenly moistened.
Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart. Bake biscuits 10 minutes. Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer. Place biscuits in basket; serve warm.

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