Herby Cheddar Drop Biscuits

26 April 2024

Herby Cheddar Drop Biscuits

By Esther Reynolds

These light and tender drop biscuits are studded with cheddar cheese and full of herby flavor thanks to our Wild Green Goddess Seasoning. Since there's no kneading or folding required, they couldn't be easier to pull together.

Our Wild Green Goddess Seasoning gets its earthy, complex depth from wildcrafted greens like stinging nettle and dandelion leaf, tangy sumac, ramps, and green spicebush berries, plus a number of herbs like oregano, bay leaf, tarragon and celery leaf. It's perfect on anything that could use an herby punch and is irresistible in these cheesy biscuits!

Serve them warm for breakfast slathered with butter (and more Goddess seasoning, if you please!) or alongside our buttermilk roast chicken for dinner. Happy baking!

golden brown biscuits with cheddar and herbs on a green plate

Herby Cheddar Drop Biscuits

Esther Reynolds

Rated 5.0 stars by 1 users

Category

Breads

Author:

Esther Reynolds

Servings

8

Prep Time

15 minutes

Cook Time

20 minutes

While we love the cheddar in these tender biscuits, you can swap in another cheese like parmesan, asiago, or Colby jack. To get an accurate flour measurement, spoon it into your measuring cup and level off the top.

These biscuits are best served warm. To reheat, microwave them for 30 seconds or pop in a 350 degree oven for 5 minutes or until heated through.

Ingredients

2 cups (8 ½ oz.) all-purpose flour
1 Tbsp. baking powder
1 Tbsp. Wild Green Goddess Seasoning
1 tsp. salt
1 tsp. sugar
10 Tbsp. cold unsalted butter, cut into small pieces
1 cup (4 oz.) shredded cheddar cheese
¾ cup milk, plus more as needed

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Directions

Heat oven to 400°. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, Wild Green Goddess Seasoning, salt, and sugar. Using your fingers or a pastry blender, work butter into dry ingredients until mixture is crumbly and with some pea-size pieces. Add cheese and toss to combine, then stir in milk until mixture is moistened and no dry streaks remain. If needed, stir in more milk a splash at time.
Drop large spoonfuls of dough onto prepared baking sheet (about 1/3 cup each), spacing them 2” apart. Bake until tops are golden brown and biscuits are cooked through, 18 to 20 minutes. Serve warm or at room temperature.

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