Easy Cheesy Drop Biscuits

I made these easy drop biscuits for my son and new daughter-in-law’s BBQ themed wedding rehearsal last month. They were the perfect size for a buffet that included…..

  • Drop Biscuit 3 - del insp

brisket, turkey, beans, kale salad, potato salad, monster cookies and almond joy date bites.

Easy Cheesy Drop Biscuits
Yields 20
An easy to put together batter that requires no rolling out and cutting. The biscuits are crispy on the outside and tender on the inside.
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  1. 4 ounces (1 stick) cold unsalted butter, cut into 1/4-inch pieces and refrigerated
  2. 1 1/2 cups flour - I used White Spelt or Gluten Free Cup4Cup flour
  3. 1 tsp of garlic powder
  4. 3/4 cut of shredded cheddar cheese
  5. 2 teaspoons baking powder
  6. 1 teaspoon kosher salt
  7. 3/4 cup milk - I used Silk Almond/Coconut Milk
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, garlic powder and salt.
  3. Add cheese in and coat with flour mixture.
  4. Toss butter into the dry ingredients until coated with flour. Working quickly and using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  5. Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough.
  6. For small biscuits: Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared baking sheet. For large biscuits: Using a 1/4-cup measuring scoop, mound balls of dough onto the prepared baking sheet.
  7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.
Adapted from Serious Eats
Adapted from Serious Eats
Deliciously Inspired http://www.deliciouslyinspired.com/


Wedding Rehearsal 1

Rehearsal Dinner - Papa

Rehearsal - Puppy Love


Did Someone Say Date?

The word date can mean so many things – we can make something yummy with dates, we can make a jar to save our change and go out with someone special or we can have fun with a little person in the kitchen.   

Date Bar Sliced

First up – I made these amazing date bars from Elizabeth Finch – You can find the recipe HERE  They are made with good clean ingredients – almond flour, dates, honey, egg, nuts, etc. and are gluten free.  

I didn’t have pecans so I used a mixture of raw almonds, cashews and unsweetened coconut for the top.  I’m going to warn you that you’ll want to double this recipe because they are so yummy.  I found that after cutting into bars, wrapping in syran wrap and placing them in the freezer on a cookie sheet for about an hour.  Then I place all the wrapped up little presents in a large Ziplock bag to store in the freezer.  They can be eaten as a bar or sliced once you are ready to enjoy. 

I knew this was the recipe I wanted to try my new Vietnamese Cinnamon in – oh this was so worth the $8.00 – purchased at Sur la Table.

Date Bar Squares


 Idea 2 – Buy a dozen canning jars and make some of these Date Night Jars for Christmas Gifts – Click HERE to find out how. 

Date Jar

Then my favorite -a  cooking date with my grandson.  This weekend we made some biscuits – Recipe can be found HERE  

AME - Heart Biscuits

10-10-14 Caden - Biscuit Making

Isn’t he so adorable?

Thanks for letting me share 3 of my favorite “date” ideas.


Cheese Scallion Biscuits

I love biscuits because they are fast.  These are extra special because they have a little monterey jack cheese and green scallions.  They are great with dinner, or with a bowl of soup for lunch or split one open for a Breakfast Egg Sandwich.  If you have any leftovers – they freeze well.  Using a gluten free flour mixture can provide a gluten free option.

cheese and scallion biscuits

Cheese Scallion Biscuits
Serves 14
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Prep Time
15 min
Prep Time
15 min
  1. 2-1/2 cups of flour (I use White Spelt)
  2. 3 tsp baking powder
  3. 1 tsp salt
  4. 1/2 Tbsp of sugar
  5. I stick of butter - cold and cut into squares
  6. 2/3 cup monterey jack cheese, shredded
  7. 1/2 cup green onions, chopped
  8. 1 egg, slightly beaten
  9. 2/3 cup milk (I use unsweetened almond milk)
  10. Parchment Paper
  11. For Gluten Free Version - I like Authentic Foods Multi-Blend Gluten Free Flour - It can be substituted for flour cup for cup
  12. http://www.amazon.com/grocery-gourmet-food/dp/B00112CND8
  1. Preheat oven to 450 degrees. Place parchment paper on cookie sheet.
  2. Mix dry ingredients together in large bowl. Add cold butter and mix until crumbly.
  3. Add in cheese and onion and stir to coat.
  4. In a small bowl, mix egg and milk. Add into dry ingredients and mix well until it holds together being mindful not to over mix.
  5. Place dough onto floured counter top and knead a few times. Add a little flour if needed.
  6. Roll 1/2 inch thick and cut with desired cookie cutter. Place decorative marks using a fork.
  7. Place on prepped lined cookie cutter and bake for 10-12 minutes or until biscuits are golden.
  8. Cool on rack. Split and enjoy with butter.
  1. Note: The secret to a tender biscuit is not to overwork the dough.
Deliciously Inspired http://www.deliciouslyinspired.com/

Cheese Onion Biscuit Collagle