Best Cheese Drop Biscuits Recipes

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CHEESE DROP BISCUITS



Cheese Drop Biscuits image

These are easy, fast, and very tasty. Great for a little extra for supper or camping trips.

Provided by Christa

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried chives
½ teaspoon garlic salt
½ teaspoon salt
¼ cup shortening
¾ cup milk
¼ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  • In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet.
  • Bake in preheated oven for 12 to 15 minutes, until golden.

Nutrition Facts : Calories 131.3 calories, Carbohydrate 16.9 g, Cholesterol 3.7 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 277.6 mg, Sugar 0.8 g

SAUSAGE AND CHEDDAR CHEESE DROP BISCUITS



Sausage and Cheddar Cheese Drop Biscuits image

Make and share this Sausage and Cheddar Cheese Drop Biscuits recipe from Food.com.

Provided by Amy Lee

Categories     Breads

Time 1h30m

Yield 38 Biscuits, 12 serving(s)

Number Of Ingredients 5

1 (1 lb) package sausage (I like Jimmy Deans Hot)
1 (16 ounce) package shredded cheddar cheese
3 cups Bisquick
1 -2 cup milk
2 cloves garlic (Optional)

Steps:

  • Preheat oven to 350 degrees.
  • Cook sausage in Frying pan until browned, do not drain, and set aside.
  • grate cheese and set aside if grating.
  • Mix Bisquick and milk until dough forms a ball.
  • knead the Sausage and grease, Cheese and Garlic into dough ball.
  • Seperate dough into 1 1/2 inch dough balls.
  • Drop on cookie Sheet.
  • Bake on ungreased cookie sheet for about 15min or until golden brown on tops.

ZUCCHINI & CHEESE DROP BISCUITS



Zucchini & Cheese Drop Biscuits image

These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. -Keith Mesch, Mt. Healthy, Ohio

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

3/4 cup shredded zucchini
1-1/4 teaspoons salt, divided
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup cold butter, cubed
1/2 cup shredded cheddar cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 cup 2% milk

Steps:

  • Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry., In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened., Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.

Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

CHEDDAR, BLUE CHEESE AND ROSEMARY DROP BISCUITS



CHEDDAR, BLUE CHEESE AND ROSEMARY DROP BISCUITS image

Categories     Bread     Cheese     Appetizer     Bake     Christmas     Cocktail Party

Yield 6

Number Of Ingredients 13

2.5 cups all purpose flour
2 T sugar
2.5 t baking powder
3/4 t baking soda
1 t salt
1 T meal
7 T cold butter, cut into cubes
1 c grated cheddar cheese
3/4 c cold crumbled Stilton Blue Cheese
2 T chopped rosemary
1.25 c cold buttermilk
1 lg. egg
Kosher salt and more melted butter

Steps:

  • Whisk first 6 ingredients in a medium bowl to blend. Cut in butter until mixture resembles coarse meal. Add both cheeses and rosemary. Mix with fork. Combine the buttermilk and egg in a small bowl. Add the buttermilk mixture to the flour/cheese mixture stirring until the dough is evenly moist. Drop about 1/4 c. per biscuit onto a parchment lined baking sheet. You can freeze at this point. Store once frozen in a zip lock bag. If frozen bake at 450' for about 18-20 minutes. If baking unfrozen bake at 450' for about 16-18 minutes. Brush with melted butter and sprinkle with large grain Kosher salt.

CHEESE AND ONION DROP BISCUITS



Cheese and Onion Drop Biscuits image

Enjoy these cheese and onion biscuits that can be baked to perfect golden brown hue.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 9

1 cup Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup cold butter or margarine
1 1/2 cups shredded Cheddar cheese (6 oz)
1/2 cup chopped green onions (8 medium)
1 cup milk

Steps:

  • Heat oven to 450°F. In large bowl, mix flours, baking powder, sugar and salt. Using pastry blender or fork, cut in butter until mixture is crumbly. Stir in cheese, green onions and milk just until dry ingredients are moistened.
  • On ungreased cookie sheet, drop dough by 12 spoonfuls about 2 inches apart.
  • Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Biscuit, Sodium 440 mg, Sugar 3 g, TransFat 0 g

DROP BISCUITS WITH CORN AND CHEESE



Drop Biscuits With Corn and Cheese image

These savory bite-size biscuits are the perfect way to whet the appetite before a big meal. Adapted from "Potluck: Food and Drinks to Share With Friends and Family," from the staff of Food & Wine magazine, the biscuits are inspired by elote, the Mexican street snack of roasted corn slathered in cheese and spices. These drop biscuits may be made in advance and frozen. Just bring them to room temperature before reheating. Desire a dip alongside? Stir a shot of lime juice and a handful of minced cilantro into some sour cream.

Provided by Florence Fabricant

Categories     snack, quick breads, appetizer

Time 2h

Yield 40 bite-size biscuits

Number Of Ingredients 10

1 1/4 cups/160 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon chile powder, preferably chipotle
6 tablespoons/85 grams unsalted butter (3/4 stick), cold and cut into 1/2-inch pieces
1 cup/120 grams grated Cotija cheese (3 1/2 ounces), Parmigiano-Reggiano or pecorino
1 cup/140 grams fresh, frozen or canned corn kernels
1/4 cup/10 grams chopped cilantro
1 teaspoon grated lime zest
1/2 cup plus 2 tablespoons (150 milliliters) heavy cream

Steps:

  • Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
  • Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
  • Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams

EASY CHEESE DROP BISCUITS



Easy Cheese Drop Biscuits image

It's hard to believe that these buttery bites call for only a few items. "I keep the ingredients for these biscuits on hand because my sons just love them," writes Marla Miller from Englewood, Tennessee.

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 4

2 cups self-rising flour
1 cup butter, melted
1 cup sour cream
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine all the ingredients until blended. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets. , Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 274 calories, Fat 21g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

ART SMITH'S GOAT CHEESE DROP BISCUITS



Art Smith's Goat Cheese Drop Biscuits image

This recipe is by Oprah's former chef who now owns Table Fifty-Two, a restaurant in Chicago. These biscuits are served to their diners. They are a fairly flat biscuit.

Provided by cookiedog

Categories     Breads

Time 31m

Yield 12 biscuits

Number Of Ingredients 9

2 cups self-rising flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold butter
4 tablespoons goat cheese
1 cup buttermilk
extra butter, to grease pan and top biscuits
1/4 cup grated parmesan cheese

Steps:

  • Preheat your oven to 425°F Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
  • Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

Nutrition Facts : Calories 125.2, Fat 4.8, SaturatedFat 2.9, Cholesterol 12.8, Sodium 651.9, Carbohydrate 16.7, Fiber 0.6, Sugar 1.1, Protein 3.6

THREE-CHEESE DROP BISCUITS



Three-Cheese Drop Biscuits image

Categories     Bread     Milk/Cream     Cheese     Side     Bake     Quick & Easy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 biscuits

Number Of Ingredients 10

1 1/4 cups all purpose flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled unsalted butter, diced
1/2 cup (packed) grated sharp cheddar cheese (about 2 ounces)
1/2 cup (packed) grated Monterey Jack cheese (about 2 ounces)
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
2/3 cup chilled buttermilk

Steps:

  • Preheat oven to 400°F. Lightly butter baking sheet. Whisk first 5 ingredients in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add all cheeses and toss to coat well. Gradually mix in buttermilk. Drop dough by 1/4 cupfuls onto prepared sheet, spacing 2 inches apart.Bake biscuits until golden on top, about 16 minutes. Transfer to platter. Serve warm or at room temperature.

CHEESE AND GARLIC DROP BISCUITS



Cheese and Garlic Drop Biscuits image

These are very similar to Red Lobster's Cheddar Bay Biscuits but a lot better than the recipes that start with Bisquick, in my opinion. The kids adore them.

Provided by Marg CaymanDesigns

Categories     Breads

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/8-1/4 teaspoon garlic powder
1/4 cup vegetable shortening
1/2 cup milk
1/4 cup shredded cheddar cheese
2 tablespoons melted butter
1/8 teaspoon garlic powder

Steps:

  • Combine flour, salt, baking powder, cream of tartar, sugar and 1/8- 1/4 teaspoons garlic powder in a mixing bowl.
  • Cut in shortening using a pastry blender.
  • Mix milk and then cheese into mixture with a wooden spoon.
  • Drop by large spoonfuls onto greased baking sheet.
  • Bake at 425°F for 10-12 minutes.
  • Mix melted butter and 1/8 teaspoons garlic powder together and brush on warm biscuits as soon as you remove them from the oven.

Nutrition Facts : Calories 136.2, Fat 8.9, SaturatedFat 3.8, Cholesterol 10.8, Sodium 174.9, Carbohydrate 11.7, Fiber 0.3, Sugar 1.3, Protein 2.4

KITTENCAL'S EASY STIR AND DROP CHEESE BISCUITS



Kittencal's Easy Stir and Drop Cheese Biscuits image

If your biscuit-challenged then try this I think you will be pleased with the results! for garlic-lovers add in 1/2 to 1 teaspoon garlic powder you can also add in dried herbs --- make sure that the buttermilk is very cold when adding in the melted butter this will form small clumps of semi hardened butter that is needed for the success of these biscuits I have suggested in the instructions to put the buttermilk in the freezer--- in place of buttermilk mix 1-1/2 tablespoons white vinegar with milk to equal 1 cup then allow to sit for 10 minutes mixing often --- these are best served still warm :)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 22m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup shredded cheddar cheese
1 cup buttermilk
1/2 cup butter (no substitutes)
2 tablespoons melted butter (for brushing on biscuits after baking)

Steps:

  • Set oven to 425 degrees F (400 degrees F for air-convection oven).
  • Generously grease a medium baking sheet or line with parchment paper.
  • In a large bowl combine the flour with the next 4 dry ingredients, then mix in the cheese.
  • Melt 1/2 cup butter in the microwave or on top of the stove, allow to cool at room temperature for 5 minutes while chilling the buttermilk.
  • Place the buttermilk in the the freezer for 5-7 minutes or until very cold but not frozen (the buttermilk needs to be very cold before adding in the melted butter).
  • Mix in the 1/2 cup melted butter to cold buttermilk; stir until butter forms small clumps (stir for about 1 to 1-1/2 minutes).
  • Add the milk mixture to the dry ingredients; stir gently using a spatula until the mixture pulls away from the sides of the bowl.
  • Scoop 1/4-cup batter onto prepared baking sheet spacing the dough about 1-1/2 inches apart.
  • Bake for about 12-14 minutes or until golden brown.
  • Brush the hot biscuits with the remaining 2 tablespoons melted butter.

Nutrition Facts : Calories 200.5, Fat 12.3, SaturatedFat 7.7, Cholesterol 33.7, Sodium 438.7, Carbohydrate 17.9, Fiber 0.6, Sugar 1.8, Protein 4.7

CREAM CHEESE DROP BISCUITS-ANNETTE'S



Cream Cheese Drop Biscuits-Annette's image

"Well butter my butt and call me biscuit". You wanna talk about a great biscuit, this is the one! My grandma used to make them and for an extra special treat sometimes, she's press a Milky Way or 3 Musketeer bar in the middle of them before baking. YUM! Recipe from my grandma. Photo by Deb Baldwin.

Provided by Annette W.

Categories     Breakfast

Time 40m

Number Of Ingredients 7

2 all purpose flour
3 oz cream cheese
1/4 c butter
1 tsp kosher salt
1 tsp baking soda
2 tsp butter, melted for brushing
2/3 c buttermilk

Steps:

  • 1. Preheat oven to 375°F. In the bowl of a food processor, pulse together flour, baking soda and salt. Add cream cheese and butter and pulse well to combine.
  • 2. With the blade running add buttermilk and process until you have a very sticky dough.
  • 3. Using a scooper to ensure even portions, between 2 and 4 tablespoons, drop scoops onto an ungreased baking sheet. Brush the tops with melted butter.
  • 4. Bake for 20-25 minutes, or until tops are golden brown. Enjoy!

ART SMITH'S GOAT CHEESE DROP BISCUITS



ART SMITH'S GOAT CHEESE DROP BISCUITS image

Categories     Side     Bake     Vegetarian

Yield 12 biscuits

Number Of Ingredients 9

2 cups self-rising flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. (2 ounces) cold butter
4 Tbsp. (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated parmesan cheese

Steps:

  • Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed. Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

GOAT CHEESE DROP BISCUITS



GOAT CHEESE DROP BISCUITS image

Categories     Cheese

Yield 10-12 biscuits

Number Of Ingredients 8

2 c self-rising flour
1 t salt
4 T (2 oz) cold butter
4 T (2 oz) goat cheese
1 c buttermilk
1 T butter for pan
melted butter to top biscuits
1/4 c grated Parmesan cheese

Steps:

  • Preheat oven to 425* Place 10" cast iron pan into the oven while it is preheating. Place flour and salt in med bowl. Cut in the butter and goat cheese. Make a well in the center and pour in the milk, adding an extra tablespoon if needed. Remove the hot skillet from the oven and place a tablespoon of butter into the pan. When the butter has melted, drop (1/4 c) scoopfuls of batter into the pan. Brush the tops with melted butter. Bake 14-16 min, until browned on top and bottom. Remove from the oven and sprinkle with grated cheese. Enjoy warm!

CHEDDAR CHEESE DROP BISCUITS



Cheddar Cheese Drop Biscuits image

Make and share this Cheddar Cheese Drop Biscuits recipe from Food.com.

Provided by SouthernBell2627

Categories     Breads

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 cups Bisquick
1 cup cheddar cheese, shredded
1/8 teaspoon cayenne (or more if you desire)
1 cup milk

Steps:

  • In a large bowl, put Bisquick, cheese, and cayenne and mix well.
  • Add milk and mix.
  • Drop by tablespoon onto lightly greased baking sheet 1 inch apart.
  • Bake at 425 degrees for 12 to 14 minutes.

Nutrition Facts : Calories 409.9, Fat 20.8, SaturatedFat 9.7, Cholesterol 39.4, Sodium 970.9, Carbohydrate 41.2, Fiber 1.3, Sugar 7.1, Protein 13.8

GARLIC CHEESE DROP BISCUITS



Garlic Cheese Drop Biscuits image

Make and share this Garlic Cheese Drop Biscuits recipe from Food.com.

Provided by Cindy W.

Categories     Breads

Time 13m

Yield 6 biscuits, 6 serving(s)

Number Of Ingredients 6

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup colby-monterey jack cheese, shredded
1 tablespoon mayonnaise
1/4 teaspoon garlic powder
2 tablespoons butter, melted

Steps:

  • Heat oven to 450 degrees.
  • Mix Bisquick, milk, cheese, and mayonnaise until a soft dough forms. Knead dough for 30 seconds, then break apart into six equal pieces.
  • Place dough pieces on an ungreased baking sheet. Bake 8 to 10 minutes until golden on top.
  • Mix melted butter and garlic powder. Brush over warm biscuits before removing them from baking sheet.
  • Serve warm.

Nutrition Facts : Calories 267.6, Fat 14.7, SaturatedFat 6.5, Cholesterol 23.8, Sodium 618.9, Carbohydrate 27.3, Fiber 0.8, Sugar 4.9, Protein 6.5

CHEESE DROP BISCUITS



Cheese Drop Biscuits image

Bake up some warm and tasty Cheese Drop Biscuits with your next meal. With cream cheese, cheddar and sage, our Cheese Drop Biscuits are a family favorite.

Provided by My Food and Family

Categories     Home

Time 31m

Yield 16 servings

Number Of Ingredients 7

2 cups flour
1 Tbsp. baking powder
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup KRAFT Shredded Cheddar Cheese
2 green onions, sliced
1/2 tsp. dried sage leaves
1/2 cup milk

Steps:

  • Heat oven to 425ºF.
  • Mix flour and baking powder in large bowl. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar, onions and sage. Add milk; stir just until mixture forms soft dough.
  • Drop 2 Tbsp. dough, 2 inches apart, into 16 mounds on baking sheet.
  • Bake 13 to 16 min. or until golden brown.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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