Cheesy Drop Biscuits

I was making dinner the other night and I was thinking about how the holidays are here and I feel so removed from them. Brian seems to think that maybe it is because we did not have a traditional Thanksgiving dinner to kick it all off. Maybe he is right? I started to reflect on all of it. The Thanksgiving dinners that stand out the most to me are all the ones my mom had made. It was “her holiday”, and she did it all and all from scratch. But there was noting that I looked forward to more than the biscuits. There were just a simple drop biscuit that she would sometimes fold in grated cheddar cheese to, but they were just so good. What made them even better was that she would serve them with honey butter. I recently asked her about these biscuits. Turns out it was nothing other than Bisquick! (Gasp!) No offence to Bisquick, but I was not about to go out and get some. I can make just as good a drop biscuit without that. So while I was making a simple soup for dinner I whipped these up.  They were just as good (maybe better, but don’t tell). It felt like a holiday as I ate them with my soup…and I ate the leftovers for dessert. Try them yourself and kick off the holiday feeling!

Cheesy Drop Biscuits

Cheesy Herb Biscuits (makes 12 small or 6 large)


1 ½ cups of AP flour

¼ cup of whole wheat flour

1 tsp of baking powder

¼ tsp of kosher salt

Pinch of freshly ground black pepper

2/3 cup of milk

¼ cup of canola oil

1 tbsp of freshly chopped chives, minced green onion, or chopped thyme

1 heaping cup of grated cheese, either cheddar or swiss (with a bit reserved for garnish)

First, preheat your oven to 400 degrees.

Next; in a bowl whisk together your flours, baking powder, salt and black pepper. Pour in your milk and oil and whisk until all moist and combined.  Sprinkle the flavoring of choice (chives, green onion, or thyme) and your cheese and fold it into your batter.

Finally, drop them by the spoonful (either heaping or scant) spacing them apart onto an ungreased baking sheet.   Sprinkle the tops of them with the remanding cheese. Bake about 15-25 minutes depending on size, until they are evenly golden. Cool slightly before removing and enjoying.