Cheese Drop Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Cold butter: Adds richness and helps create a flaky texture.

Shredded cheddar cheese: Provides a delicious cheesy flavor.

Milk: Binds the ingredients together and adds moisture.

When cutting in the cold butter for the cheese drop biscuits, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This technique helps create pockets of butter that melt during baking, resulting in a flaky and tender texture. Make sure the butter remains cold to achieve the best results.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser biscuit.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed. This combination mimics the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• cold butter - Substitute with coconut oil: Coconut oil can be used in the same amount and will provide a different flavor and texture, making the biscuits dairy-free.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor but melts similarly, making it a good alternative.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the biscuits, resulting in a fluffier texture.

• Allow the cheese drop biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the biscuits soggy.

• For short-term storage, place the cooled biscuits in an airtight container. Store at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator for up to a week.

• To freeze the biscuits, arrange them in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the biscuits are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the biscuits to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness. The biscuits can be frozen for up to 3 months.

• When you're ready to enjoy the frozen biscuits, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 10-15 minutes, or until they are heated through and slightly crispy on the outside.

• For an extra touch of flavor, brush the reheated biscuits with melted butter and sprinkle with a pinch of garlic powder or herbs before serving.

• If you prefer a quicker reheating method, you can also microwave the frozen biscuits. Place a damp paper towel over the biscuits and microwave on medium power for 20-30 seconds, or until heated through. This method keeps the biscuits moist.

• To maintain the best texture and flavor, avoid refreezing the biscuits once they have been thawed.

• Preheat your oven to 350°F (175°C). Place the cheese drop biscuits on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• For a quick reheat, use the microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious not to overheat as they can become rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed through. This method helps maintain a slightly crispy exterior.

• To reheat in a toaster oven, preheat to 350°F (175°C). Place the biscuits on the rack or a baking sheet and heat for 5-7 minutes, until they are warmed through and slightly crispy on the outside.

• Oven: Preheats to 450°F (230°C) to bake the biscuits.

• Mixing bowl: Used to combine the flour, baking powder, and salt.

• Pastry cutter: Cuts in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measures the flour, baking powder, and milk accurately.

• Measuring spoons: Measures the salt and baking powder precisely.

• Cheese grater: Shreds the cheddar cheese.

• Wooden spoon: Stirs in the shredded cheese and milk until just combined.

• Baking sheet: Holds the spoonfuls of dough for baking.

• Spoon: Drops spoonfuls of dough onto the baking sheet.

• Oven mitts: Protects your hands when handling the hot baking sheet.

Pre-measure ingredients: Measure out flour, baking powder, and salt in advance to streamline the process.

Use a food processor: Quickly cut in the cold butter using a food processor instead of doing it by hand.

Pre-shred cheese: Buy pre-shredded cheddar cheese to save time on grating.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Portion with a scoop: Use an ice cream scoop to drop uniform dough portions onto the baking sheet.