Saturday, November 12, 2011

A Recipe: Easy Peasy Cheddar Drop Biscuits

It's no secret that I love cheese.  Well, unless you've been living under a rock or you are a complete stranger, which if that's the case...Hello complete stranger person!  Welcome.  I love cheese.  In almost any and every form.

There, now you've been officially caught up.  So, cheese.  And my love for it.  Let's explore, shall we!?  First, exhibit A:

I named my dog Cheese!  It suits him because he's awesome and cheese is awesome!  And because he's kind of cheesy!

Then there's the fact that cheese fries (more specifically, Pleasant Ridge Chili's cheese fries) are one of my favorite foods EVER!  And definitely would be part of my last meal if I were on death row.  Not that I plan on that anytime soon.

[Also, don't judge me, but once I posted that picture I had a strong urge to lick my computer screen.  But I resisted! You should be proud of me...I am!]

Yeah, cheese and me, we've got a thing going!  So, when Antoine made chili this past weekend I pondered what I should make to go with it.  Cornbread seemed too boring (...because it has no cheese in it).  I turned to Tasty Kitchen, as I usually do in times of recipe needs, and BOOM....Nancy's Easy Drop Cheese Biscuits.  They sounded so super easy and required everything I already had in my kitchen.  I made some minor modifications and in the blink of an eye (sniff of the nose?) I was smelling the loveliness of warm melted cheese wafting through our house.


They went phenomenally well with the chili.  Since we like our chili with no spice/heat and on the tomatoey side...the cheddar biscuits added the perfect savory balance to Antoine's turkey chili!

Easy Cheddar Drop Biscuits

2 cups of flour
4 teaspoons baking powder
3/4 teaspoon of salt
1 cup of milk
1 1/2 cup of shredded cheese (or more!  I used half sharp cheddar and half white cheddar)
1-2 teaspoons of parsley
1 teaspoon of minced garlic or garlic powder

Preheat oven to 425 degrees.  Mix flour, baking powder and salt together.  Then add mix, stir until combined.  Then add cheese, parsley and garlic (or whatever else you want), and stir. 

Drop spoonfuls of batter onto a greased cookie sheet (I use a cookie sheet lined with a silpat nonstick baking mat).  Cook for 15 to 18 minutes, or until golden brown.

Seriously, it's that easy!!  And the biscuits turned out fantastically!  I think what I like best about them is that they are infinitely adaptable.  You could add a meat to them, like bacon or ham, or you could experiment with different types of cheese.  Imagine goat cheese...holy hell, that would be good!!

1 comment:

Amateur Cook said...

Hey c'mon! "Since we like our chili with no spice/heat and on the tomatoey side..."? Sounds hardly like a chili to me then. I don't know what ingredients Antoine uses (unfortunately) but you may as well not eat chili if you can't stand a lot of spiciness.