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Breakfast for dinner is a standby meal in our house – the go-to dinner when we didn’t make it to the meat shop, or the ground beef is still frozen. Eggs any style are usually the foundation: scrambled, poached, or over medium (everyone’s favorite.) Meanwhile, hickory-smoked bacon sizzles in the oven. (This is the BEST way to cook bacon – easiest cleanup you can imagine.) Sometimes it’s omelettes, which can be a great way to use leftover bits of roasted veggies, herbs, meats, cheeses, and condiments.
If we’re out of bread (likely) and looking for something to mop up a perfectly-cooked over-medium egg, a quick drop biscuit fits the bill. If you like biscuits, it’s worth making your own from scratch, and you don’t even need to roll and cut them. This recipe is based on the Quick Drop Biscuits recipe from The Joy of Cooking, which I use often. I might even like drop biscuits better than rolled. The shagginess of the batter means you get golden, crispy peaks all over the surface.
These cheesy drop biscuits are not only great with breakfast. They would make a savory accompaniment to a hearty fall soup or stew. They keep well for a few days in an airtight container, but are definitely best when eaten as soon as safely possible right out of the oven.
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Cheddar Garlic Biscuits
- 1 3/4 cups sifted all-purpose flour
- 1/2 tsp salt
- 3 tsp double-acting baking powder
- 1/4 tsp white pepper
- 1 tsp garlic powder
- 4 tbsp chilled unsalted butter, cubed
- 2 cups shredded sharp cheddar cheese
- 1/4 cup chopped parsley
- 1 pinch cayenne pepper
- 1 1/4 cup milk I used 2%.
Preheat oven to 450 degrees F. Line a sheet pan with parchment.
In a large bowl, combine flour, salt, baking powder, white pepper, and garlic powder.
Add cubed butter and toss to coat with flour mixture.
Using a pastry blender, cut butter into flour mixture until it resembles coarse cornmeal.
Stir in cheese, parsley, and cayenne until cheese is coated with flour mixture.
Make a well in the center, and pour in milk. Stir until combined, about one minute.
Drop in 8 rounded mounds onto parchment-lined sheet pan.
Bake 12-14 minutes until lightly browned. Best when warm from the oven!