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


Garlic Scallops

Garlic Scallops 

This recipe is so fast to prepare and delicious.  It a combined effort between myself and new friend, Kristi.  Kristi shared her recipe on my 21-Day Fix Challenge Group and of course I tweaked a bit.  So thanks, Kristi, for giving me something new to play with.  Remember recipes are just guides – you can adjust to your likes.

Garlic Scallops
Easy seafood yumminess
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  1. 1lb of scallops
  2. 3 fresh garlic cloves, pressed
  3. 2-3 Tbsp of grated fresh ginger
  4. Salt and Pepper
  5. Coconut Oil
  6. Carrots
  7. Broccoli
  8. Mushrooms
  9. Green Onions
  10. Tamari Sauce
  11. Fresh Cilantro
  12. Tapitio Sauce, if desired
  1. Heat skillet with 2 tsps of coconut oil over medium heat.
  2. Add scallops and cook for 2 minutes.
  3. Flip over and add ½ of the garlic, ginger, salt and pepper
  4. You want the scallops to be translucent but have slight browning. Do not overcook - they get rubbery.
  5. Remove scallops and place in bowl, cover with foil.
  6. Deglaze the pan with a little water. This will remove all the flavor that is adhered to the pan plus make the pan much easier to clean. Let the water almost evaporate. Add in another 2 tsp of coconut oil.
  7. Add in the broccoli and carrots and cook until they brighten in color. Now add the mushrooms. Add a little water if necessary. Vegetables should still have a little crunch to them but be tender.
  8. Splash with a little tamari sauce. Mix into vegetables.
  9. Add the scallops back in and heat.
  10. To serve – plate and add some sliced green onions and chopped cilantro on top. You can also add in a little tapatio sauce.
Deliciously Inspired http://www.deliciouslyinspired.com/