If you're cooking lunch for a crowd then these are your ticket to an easy time in the kitchen. NOTHING is worse then making a million sandwiches only for them to be dried out or standing over the stove flipping grilled cheese. These take less than 20 minutes start to finish - bookmark this recipe because if your taste buds are in working order then I promise it will become a family favourite 😎
PSST: If you're not cooking for a crowd ..these are still good. Just don't get mad at me when you eat half the tray.
Ingredients In Garlic Cheddar Drop Biscuits:
- Butter or Margarine
- Baking powder
- Baking soda
- Garlic powder
- Dried parsley
- Cheddar Cheese
"You gotta risk it to get the biscuit"Every Dad giving advice
These Garlic Cheddar Drop Biscuits are a Quick Bread. Quick breads are leavened with the help of baking powder or baking soda instead of yeast or a starter. If you make these and love them, try my Jalapeno Cheddar Cornbread next. It is also a quick bread and makes a fantastic side dish!
Garlic Cheddar Drop Biscuits
- ½ Cup Cold Butter or Margarine
- 2 Cups All Purpose Flour
- 2 tsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp garlic powder
- 1 tbsp dried parsley
- 1 cup Cheddar Cheese Shredded
- 1 cup Milk
- Add Flour, butter, leveners and seasonings. Using a pastry cutter or fork cut the butter into small pieces until you have course crumbs.
- Add in Cheese and toss to coat the cheese in the flour mix
- Add in milk, mixture will be very thick. using a cookie scoop divide into approx 12 pieces and place on a silicone mat, or cookie sheet covered in tinfoil (sprayed with canola oil) or parchment paper.
- Bake in a preheated oven at 425°F for 12-15mins
If you loved these Garlic Cheddar Drop Biscuits please leave a review below and consider trying my jalapeno cheddar cornbread next!
Types of Biscuits
Rolled biscuits are one of the most popular baking-powder leavened quick breads. During baking, the biscuit should rise about twice its original height. The interior should be light, fluffy and tender, and the crust a crisp, even golden brown. Well-prepared biscuits have a flat top and straight sides. Horizontal cracks around the sides indicate flakiness.
Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is moister and cannot be kneaded or rolled; simply drop tablespoons of dough onto the baking sheet. Drop biscuits don't rise as much as other biscuits and they are always coarser in appearance and texture.
Scones are sweet, rich wedge-shaped biscuits that are usually made with cream as well as butter. They have a tender, heavy crumb and a slightly crusty brown top. Eggs can be added for flavor and rich color but result in a slightly cakey texture.
Shortcakes use rich biscuits or scones as a base. They are either split or served whole, topped with sweetened fruit and whipped cream or ice cream.