Savoury Cheese Drop Biscuits are our Family's Favourite
Stone ground flour and sharp cheddar cheese give these savoury cheese drop biscuits extra flavour.
Back when she was in high school my eldest sister Mary Jo got on a baking kick that has yet to end. It all started with family favourites; squares, cookies and biscuits that mom often baked. One of those recipes was for cheese scones, a drop biscuit loaded with grated cheese and a bit of seasoning that was a favourite alongside soups and stews.
Mary Jo would bake them for home but also got on a roll giving them as gifts. By the time she was at university the recipe for Savoury Cheese Scones had morphed into Mary Jo’s cheese buns.
The key to great texture:
The key to making light airy biscuits is to work the dough as little and as gently as possible, which can sometimes be a challenge. The beauty of this recipe is that you don’t roll it out as you would a regular biscuit. That in itself means that the dough is worked a lot less. You simply drop the dough by tablespoonful onto the baking sheet. They puff up beautifully and the uneven edges and exposed bits of cheese get a little brown and crispy.
Feel free to mix up the flavours a bit by adding half a teaspoon of dried herbs (herbes de Provence, thyme, or your favourite) or a dash of chili powder.
Cheese Drop Biscuits
- 2 ½ cups flour (stone ground if possible)
- 1 ¼ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp dry mustard
- ¼ tsp onion powder
- ½ cup cold butter, cut into chunks
- 1 cup grated cheese (sharp cheddar is my favourite)
- 1 egg, beaten
- ¾ cup milk soured with 1 Tbsp lemon juice or vinegar
- Mix dry ingredients.
- Cut in butter with a pastry blender or two knives.
- Stir in grated cheese.
- Pour egg and milk over mixture and stir just until the flour is incorporated.
- Drop by tablespoonful on to a parchment lined baking sheet.
- Bake at 400 F for 10-15 minutes, until they’re lightly golden.