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Recipe for Garlic Cheese Drop Biscuits


Biscuits are one of the quickest breads to prepare, especially when self-rising flour is used. Self-rising flour already contains the leavening and salt, so basic biscuits need only the addition of shortening and buttermilk. These Garlic Cheese Drop Biscuits require only about 10 minutes hands-on time to mix and drop onto the baking sheet; no rolling out is necessary. They are particularly good served hot, right from the oven, with plenty of real butter. They’ll remind you of the biscuits served at a popular seafood chain restaurant, but the homemade ones are much better.
””
Garlic Cheese Drop Biscuits are especially good with hot soup on a cool autumn evening, but they are also great with salads or main dishes. The herbs in these biscuits can be varied; use what’s in the garden or what is on hand.

12-14 Biscuits

2 cups self-rising flour
1/2 cup shortening
2 cloves garlic, finely chopped
1 teaspoon Old Bay seasoning, (optional)
1 cup grated sharp cheddar cheese (if regular cheddar is used, add a couple drops of Tabasco)
1/4 cup chives, green onion tops, or parsley, finely chopped
1 1/4 to 1 1/2 cups buttermilk
  1. Preheat oven to 425°.

  2. Measure the flour into a mixing bowl.
  3. Cut in the shortening until mixture resembles coarse meal.

  4. Add the garlic, Old Bay seasoning if using, cheese, and chives.

  5. Gradually stir in enough buttermilk and form a dough that is soft enough to drop onto the baking sheet.

  6. Scoop or drop 1/4 cup portions onto a greased or parchment-lined baking sheet.

  7. Bake for about 10 minutes or until lightly browned.

Amount Per Serving
Calories 209 Calories from Fat 117
Percent Total Calories From: Fat 56% Protein 10% Carb. 33%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 11 mg
Sodium 86 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g

Vitamin A 3% Vitamin C 2% Calcium 0% Iron 2%



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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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