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Herb and Cheddar Drop Biscuits

This is my go-to for a quick and delicious accompaniment to soups and stews. The trick to crispy, unburned biscuits is the parchment paper; since I have started using it my biscuits are finally edible. Each sheet or parchment paper can be reused 4 or 5 times or until they become dry and crumbly.

2 cups unbleached flour

4 tsp. baking powder

1/4 tsp. salt

1/2 cup butter

1 cup water

1 1/2 grated cheddar cheese

2 tbsp. chopped fresh dill or basil*

2 tbsp. chopped fresh parsley

Combine flour, baking powder and salt in a mixing bowl. Cut in butter until crumbly.

Add water, cheese and herbs. Stir to moisten. Spoon the batter onto a parchment-lined baking sheet, positioning the biscuit about 2 inch apart. Bake in 425º F oven for about 15 minutes. Makes 12 large or 16 small biscuits.

*When we use the basil we sometimes we add some fresh crushed garlic too.

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