Jalapeño Cheddar Drop Biscuits
It’s been a week full of biscuit recipe testing, baking and eating. Thank you to everyone that tested the recipes for me!
The last biscuit of our series is the drop biscuit. And it’s as basic as it sounds. Instead of rolling the dough, you simply drop it on the baking tray. I use an ice cream scoop to shape the biscuit before plopping it unceremoniously onto the lined baking tray; however, you can use two spoons. The recipe is also simple because the ingredients are probably already in your fridge and pantry.
It’s an easy biscuit to make, and you can use the base recipe to add any flavourings you wish. I made a Jalapeño Cheddar drop biscuit because I have some peppers that were about to go off, and I had recently gone to Costco for a cheese run, so I’m flush with cheddar. I added some scallions as well since I seem to have so many around the house lately.
The biscuits came out pillowy soft, cheesy and buttery, with a hint of spice from the jalapeño. They were a hit with Cameron, who quickly ate two.
2 cups of all-purpose flour
1 tablespoon of baking powder
2 tablespoons of sugar
¼ teaspoon salt
½ cup of room temperature butter
1 cup of milk (full-fat or cream)
1 cup shredded of sharp cheddar cheese
2 jalapeño deseeded and chopped
2 scallions chopped
In a large mixing bowl, combine your flour, baking powder, sugar, salt, and butter. Work in the butter until fully incorporated.
Add your cheese, peppers and scallions. Then your mix until combined, and a soft dough forms.
Using your scoop or two spoons, drop the biscuits onto a parchment-lined baking sheet. The recipe makes 11-12 large biscuits. Place your tray into the fridge to allow the biscuits to rest.
Preheat the oven to 450°F. Remove your tray from the fridge. Milk wash the biscuit, then place the tray into the oven for 10-12 minutes. Remove the biscuits from the oven when the biscuits are golden brown. Serve warm!