Email
I think so.
It was my first night back in my own kitchen but thanks to jet lag, I was far from ready to put a lot of effort into dinner. I put my husband in charge of grilling some meat and I managed to make a decent-tasting side dish out of some canned beans, frozen vegetables and rice.
But what I really wanted was something warm from the oven, dripping with butter.
I started flipping through my latest cookbook, a gift my cousin brought me from a recent trip to Wisconsin, called Best of the Best from Wisconsin. I would have been satisfied with any of the quick muffins or corn bread recipes I found but I realized we had no eggs. Then I found a variety of quick and easy beer bread recipes that sounded good, but we had no beer.
That’s when I saw it: a recipe for Cheese Drop Biscuits. Quick. Easy. Cheesy. It was exactly what I needed and I had all five ingredients on hand!
Then I started thinking about the Sour Cream, Cheddar and Chive Biscuit recipe that I had been planning on revamping for quite some time. Next thing I knew, the five ingredients had turned into ten, the cheese drop biscuits were now sour cream, herb and and cheese rolled biscuits, and my kitchen smelled so good I’m surprised the neighbors weren’t knocking on my door.
A new Pinch My Salt recipe was born!
Even though the ingredient list doubled in size, these still go together in minutes. In fact, if you aren’t careful, the biscuits will be ready to go before your oven is even finished preheating!
I decided to add a combination of herbs to my biscuits rather than sticking with just chives and this turned out to be a very good idea! Any combination of herbs would work great, I just happened to grab some dried basil and marjoram this time around.
These are some of the most tender and flavorful biscuits I’ve ever tasted. The best part was that they tasted even better the next day! I never like to eat leftover biscuits so this was a wonderful discovery for me. Granted, these are not the healthiest things I’ve ever made–there’s a reason they taste so good! But it’s ok to splurge sometimes, right? You only live once!
- Herbed Cheese Biscuits
- 2 C. flour
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. mustard powder
- 1 T. chopped fresh herbs or 1 t. dried*
- 4 T. butter
- 1 C. shredded cheese (whatever kind you prefer)
- 3/4 C. sour cream
- 1/4 C. milk
- 1. Preheat oven to 450 degrees.
- 2. In a medium bowl, whisk together flour, baking powder, baking soda, mustard powder and herbs.
- 3. Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs and the pieces of butter are the size of peas. Stir in shredded cheese.
- 4. In a small bowl or measuring cup, mix together sour cream and milk. Add sour cream mixture to the dry mixture. Stir until just combined.
- 5. Turn dough out onto a well-floured counter and knead a few times with floured hands. Pat dough out with your hands to about one-inch thickness. Cut biscuits using a biscuit cutter or cut into desired shapes with a knife.
- 6. Bake at 450 degrees for 12-15 minutes until golden brown.
- *You may use any combination of herbs you want. I like to use 1/2 T. fresh chives along with some dried herbs like 1/2 t. basil and 1/2 t. marjoram. The amounts listed are just guidelines. Experiment and have fun!
I still haven’t tried the original recipe from the Wisconsin cookbook but here it is in case you’re curious:
Cheese Drop Biscuits
2 C. flour
2 t. baking powder
4 T. butter
1 C. grated cheese
1 C. milk
Sift flour and baking powder; cut in remaining ingredients. Mix and drop by teaspoonfuls on greased baking sheet. Bake at 450 degrees for 12 – 15 minutes.
Source: Best of the Best from Wisconsin Cookbook
Related Recipes:
Around the Web:
- Biscuits from Homesick Texan
- Impulsive Late Night Biscuits from The Amateur Gourmet
- Buttermilk Biscuits with Goat Cheese and Chives from Simply Recipes
subscribe to Pinch My Salt by e-mail
Truly easy and yummy. Makes only 1 doz/ Very dry recipe, needs to be worked on the counter so it comes together. Forgot the mustard. Super tasty.
4:11 pm Oct 1st, 2013