Ok so I know there is a lot to love about a flaky, layered, laminated biscuit. But when you’re short on time and/or energy and you want a quick and delicious biscuit to enjoy with a bowl of soup, drop biscuits are just the thing. This Drop Biscuit Recipe is loaded with cheesy onion-y goodness and comes together in no time.
These drop biscuits are loaded with cheese and green onions so unlike a lot of other biscuits out there, the flavor is bursting right out of them! Instead of folding layers of butter into the dough, we’re using a simple add wet to dry technique so these biscuits are super quick and easy to make.
What these biscuits lack in flakiness, they more than make up for in tenderness. Instead of turning into dry bricks the next day, they are soft and tender. It’s hard to argue with that!
What you’ll need to make these drop biscuits
Equipment
- Large bowl for mixing.
- Fork for stirring.
- Measuring jug to measure the wet ingredients.
- Dry measuring cups or a digital scale to measure the dry ingredients.
- Baking sheet.
- Portion scoop (optional).
- Cheese grater to grate the cheese.
- Cutting board and knife to chop the green onions.
Ingredients
- Flour: All-purpose white flour is recommended.
- Baking powder: To make the biscuits rise and get nice and puffy.
- Salt: For flavor
- Sugar: To balance out the flavor and add a bit of oomph.
- Ground black pepper: For a touch of background heat.
- Milk: You can use a plant based milk here too, just make sure it’s unsweetened.
- Olive oil: Extra virgin for a hint of olive flavor.
- Dijon mustard: Or whole grain, for acidity and complexity.
- Apple cider vinegar: Lemon juice or white vinegar are also fair game. We just want a hint of acidity.
- Sharp cheese: I use sharp cheddar, but any other hard, strong flavored cheese will do.
- Green onions: The star of the show, if you ask me. I love the fresh onion flavor in these biscuits.
How to make this Drop Biscuits Recipe
- Place an oven rack into the middle of the oven.
- Preheat the oven to 450 degrees.
- Add the flour, baking powder, salt, sugar, and pepper in a large bowl. Mix to combine using a whisk or a fork.
- Add the grated cheese and sliced green onions to the dry ingredients and mix to combine.
- In a small bowl or measuring jug, combine the milk, olive oil, dijon mustard, and vinegar. Stir to mix all the ingredients well.
- Pour the wet ingredients over the dry ingredients and use a fork to mix gently until you have a homogenous dough, being careful not to overmix.
- Using a portion scoop or two soup spoons, scoop the dough into balls that are slightly larger than golf balls and place them onto a parchment-lined baking sheet leaving 1-2 inches in between each one. You should have approximately 12 dough balls.
- Bake the biscuits at 450 for 12-16 minutes, or until they are puffed up and golden brown. If your oven is uneven, you may need to rotate the baking sheet after 8 minutes of baking.
- Transfer the biscuits to a cooling rack and allow them to cool for 10 minutes before diving in.
Success tips
- Don’t overmix the biscuit dough: Stir the dough just until combined to ensure tender biscuits.
- Use a portion scoop: This ensures uniform biscuit size for even baking.
- Leave space between biscuits: Allow 1-2 inches between each biscuit on the baking sheet for proper rising and browning.
- Rotate the baking sheet if needed: If your oven temperature is uneven, you may need to rotate the sheet halfway through baking for even browning on all sides.
Frequently Asked Questions (FAQs)
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Alternatively, you can bake the biscuits and store them in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. To reheat, preheat the oven to 450 and bake the biscuits for 4-5 minutes.
Yes! You can freeze the baked biscuits for up to 3 months. To reheat, thaw them at room temperature and then warm in a 450°F oven for about 4-5 minutes.
Yes, while sharp cheddar is recommended, you can experiment with other hard, flavorful cheeses like Gruyère, Parmesan, or a combination of cheeses for a unique flavor profile.
To achieve tender biscuits, avoid overmixing the dough. Mix just until the ingredients are combined, as overmixing can lead to tough, dense biscuits.
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. However, the texture might be slightly different from the original recipe.
Store the cooled biscuits in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. Reheat in a 450°F oven for 4-5 minutes before serving.
Yep! Feel free to experiment with herbs like thyme, rosemary, or chives, or add seasonings like garlic powder or paprika to customize the flavor to your liking.
Yes, you can use plant-based milk and vegan cheese alternatives. However, this will change the flavor and texture of the biscuits slightly.
Yes these are great for sandwiches. Simply increase the size of your dough portions and adjust the baking time accordingly. Larger biscuits may need an extra 2-4 minutes in the oven.
The biscuits are done when they’re puffed up and golden brown on top. You can also insert a toothpick into the center of a biscuit; it should come out clean or with a few moist crumbs when they’re fully baked. Be sure to allow them to cool for at least 10 minutes before eating, otherwise the texture inside might still be a bit gummy.
What to Serve with Cheese and Onion Drop Biscuits
Cheese and onion drop biscuits are versatile and can be paired with various dishes. Here are some suggestions:
- Soups: These biscuits would be perfect alongside a warm bowl of soup. They could be great for dipping or crumbling into the soup for added texture.
- Stews: A hearty stew would complement the flavors of the cheese and onion in the biscuits.
- Salads: A light, fresh salad could balance out the richness of the biscuits.
- Breakfast dishes: These biscuits could be part of a savory breakfast spread, served with eggs or as a side to other breakfast items.
I hope you love these biscuits as much as I do!
Cheddar and Green Onion Drop Biscuits Recipe
Equipment
- mixing bowl
- knife and cutting board
- baking sheet
- digital scale or dry measuring cups
- measuring jug
- cheese grater
- portion scoop optional
Ingredients
- 340 grams all-purpose flour
- 1 tablespoons baking powder
- 1 teaspoons salt
- 1 teaspoons sugar
- 1/2 teaspoons black pepper ground
- 250 millilitres milk
- 125 millilitres olive oil extra virgin
- 1 tablespoons dijon mustard
- 2 teaspoons apple cider vinegar
- 125 grams sharp cheddar cheese grated
- 4 green onions sliced
Instructions
- Place an oven rack into the middle of the oven.
- Preheat the oven to 450 degrees F.
- Add the flour, baking powder, salt, sugar, and pepper in a large bowl. Mix to combine using a whisk or a fork.
- Add the grated cheese and sliced green onions to the dry ingredients and mix to combine.
- In a small bowl or measuring jug, combine the milk, olive oil, dijon mustard, and vinegar. Stir to mix all the ingredients well.
- Pour the wet ingredients over the dry ingredients and use a fork to mix gently until you have a homogenous dough.
- Using a portion scoop or two soup spoons, scoop the dough into balls that are slightly larger than golf balls and place them onto a parchment-lined baking sheet leaving 1-2 inches in between each one. You should have approximately 12 dough balls.
- Bake the biscuits at 450 F for 12-16 minutes, or until they are puffed up and golden brown. If your oven heat is uneven, you may need to rotate the baking sheet after 8 minutes of baking.
- Transfer the biscuits to a cooling rack and allow them to cool for 10 minutes before diving in.
