These biscuits are my go-to biscuits for weeknight meals. I love to mix up the chesse and spices to create an entirely different taste. The kids and I like to use the leftover biscuits in the morning for a breakfast sandwich with sausage and eggs…. yum! easy easy- no rolling out, no yeast, no rising necessary! Just drop and go!
Start by combining your dry ingredients. It’s important to cube your butter. I like to get my butter out first thing, cube it and put it back in the fridge while you are prepping your other ingredients. We want the butter to be cold, so when we mix our ingredients together we don’t end up with a flour paste- no good… For this recipe, I decided to use Monterey Jack cheese with dill and garlic powder! I served it for Easter lunch and they paired nicely with our lamb. They are super easy to double or triple , depending on your crowd and the appetite of your family!
I used a pastry blender to combine my butter with my dry ingredients. You can also use two forks or a fork and a knife….whatever it takes! We are going for a course breadcrumb texture.
Add your milk all at once. Stir to combine then add the cheese…. I used Monterey Jack, but have used cheddar in the past and have really enjoyed that as well.
I used a medium scoop to place the biscuits onto an ungreased stone. These drop biscuits will spread very little, so don’t be afraid to put them close together. Bake at 350 degrees for 8-10 minutes. Most biscuits call for a higher cooking temperature, but I really liked the texture of the biscuit when I cooked them at this lower temperature.
After the biscuits have cooked all the way through and have started to brown on top take them out of the oven and brush melted butter on top. This is an optional step, but I do love what it adds to the biscuits texture and taste!
It’s hard to eat just one! Love these!
I want to hear from you: What mix-in combinations would you add to your biscuits?
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 6 tablespoons unsalted butter
- 1 cup Monterey Jack cheese
- 1/2 teaspoon dill
- 1/2 teaspoon garlic powder
- Position a rack in the center of the oven. Preheat the oven to 350 degrees. Whisk together flour, baking powder, dill, garlic powder, and salt. Drop in butter. Using a pastry blender toss the pieces with the flour mixture to coat and separate them as your work. Cut in butter until it resembles coarse breadcrumbs. All at once, add milk. Mix with a rubber spatula, just until moistened. Add in cheese. Scoop biscuit batter onto ungreased baking stone. Bake at 350 degrees for 8-10 minutes.