Best 6 Cheddar Pepper Drop Biscuits Recipes

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**Cheddar Pepper Drop Biscuits: A Savory and Delightful Treat**

Indulge in the irresistible goodness of Cheddar Pepper Drop Biscuits, a delectable treat that combines the classic flavors of cheddar cheese and pepper with the irresistible texture of fluffy, tender biscuits. These savory morsels are perfect for any occasion, whether it's a cozy brunch, a hearty dinner side, or a delightful snack. With just a few simple ingredients and minimal effort, you can whip up a batch of these cheesy, peppery delights that are sure to impress your taste buds and leave you craving more. This recipe provides detailed instructions for making these delectable biscuits, along with variations to suit your preferences. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will lead you to the perfect Cheddar Pepper Drop Biscuits.

Check out the recipes below so you can choose the best recipe for yourself!

DROP BISCUITS



Drop Biscuits image

Quick, easy Drop Biscuits. Tender, fluffy, and completely fuss free! So simple to whip up and they turn out perfectly every time.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 11

1/4 cup butter (cold)
1 cup all-purpose flour
1 cup whole wheat pastry flour (or swap white whole wheat flour or regular whole wheat flour*)
1 tablespoon baking powder (I recommend aluminum free)
1/2 teaspoon kosher salt
1 cup whole milk (or buttermilk)
3 tablespoons plain Greek yogurt (I used nonfat)
1 teaspoon honey
Grated parmesan and finely chopped fresh chives (try adding a pinch of garlic powder to the dry ingredients with this one!)
Shredded sharp cheddar and ground black pepper
Shredded gruyere and finely chopped fresh rosemary or thyme

Steps:

  • Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
  • Scatter the cold butter pieces over the top. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
  • In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
  • Drop the batter by spoonfuls onto a cookie sheet. I like to use a muffin scoop for this-you'll have 9 large or 12(ish) more moderately sized biscuits total. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

Nutrition Facts : ServingSize 1 biscuit, of 12, Calories 123 kcal, Carbohydrate 17 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Fiber 1 g, Sugar 2 g

GARLIC CHEDDAR DROP BISCUITS



Garlic Cheddar Drop Biscuits image

Provided by Katie Lee Biegel

Time 45m

Yield 12 to 13 biscuits

Number Of Ingredients 11

Nonstick cooking spray, for the baking sheet
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into small cubes and chilled
1 1/2 cups freshly grated sharp Cheddar
2 tablespoons minced fresh curly parsley
1 1/4 cups buttermilk
Flakey sea salt, such as Maldon

Steps:

  • Preheat oven to 450 degrees F. Grease a baking sheet with cooking spray.
  • Whisk together flour, baking powder, sugar, garlic powder and salt in a large bowl. Add butter to mixture and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Stir in cheese and parsley. Add buttermilk and stir until just combined.
  • Use a large ice cream scoop to drop biscuits onto the prepared baking sheet. Sprinkle with flakey sea salt. Bake until golden brown, 15 to 18 minutes. Serve immediately.

CHEDDAR-PEPPER DROP BISCUITS



Cheddar-Pepper Drop Biscuits image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Yield Makes 9

Number Of Ingredients 5

3 cups cold Homemade Baking Mix
4 ounces extra-sharp cheddar, grated (about 1 1/4 cups), plus more for sprinkling
1 teaspoon freshly ground pepper
1 cup whole milk
1/3 cup heavy cream

Steps:

  • Preheat oven to 375 degrees. In a bowl, whisk together baking mix, cheese, and pepper. Stir in milk and cream with a fork just until a moist dough forms. Drop 9 mounds of dough onto a parchment-lined baking sheet, 2 inches apart. Sprinkle each with cheese.
  • Bake biscuits until golden brown, about 25 minutes. Let cool on pan on a wire rack. Serve warm or at room temperature. (These are best the same day.)

CHEDDAR DROP BISCUITS



Cheddar Drop Biscuits image

Sharp white cheddar and chives add extra flavor to these simple drop biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 16 biscuits

Number Of Ingredients 10

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1/2 teaspoon coarse salt
Pinch cayenne pepper
6 tablespoons cold unsalted butter, cut into small cubes
6 ounces sharp white cheddar, shredded
1 1/3 cups buttermilk, well shaken
3 tablespoons chopped chives

Steps:

  • Preheat oven to 425 degrees with racks in upper and lower third positions. Line two baking sheets with parchment.
  • In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
  • Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart.
  • Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.

SCALLION AND CHEDDAR CATHEAD BISCUITS



Scallion and Cheddar Cathead Biscuits image

Southerners are known for giving their recipes colorful names. This one got its name because each extra-large drop biscuit is as big as a cat's head. The treats are crisp and golden outside, soft and pillowy inside, and filled with scallions, cheddar cheese and just the right amount of black pepper. These cathead biscuits are quick to fix and simple to make-you don't even have to roll out the dough. -Cheryl Day, Back in the Day Bakery

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

1-1/2 cups (188 grams) all-purpose flour
1-1/2 cups (188 grams) cake flour
1/4 teaspoon sugar
2 tablespoons (26 grams) baking powder
1 teaspoon fine sea salt
1 cup (227 grams) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (30 grams) chopped scallions
2 cups (227 grams) shredded sharp cheddar cheese
1 teaspoon freshly ground pepper
1-1/2 to 2 cups (355 to 473 milliliters) buttermilk, room temperature
1 large egg, room temperature, beaten

Steps:

  • Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment., In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter; toss to coat. Cut in butter using a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter, ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks. Stir in the scallions, cheese and pepper. , Make a well in the center, pour in 1-1/2 cups buttermilk and gently mix until mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry, add up to 1/2 cup more buttermilk. The dough should be moist and slightly sticky. , Turn the dough onto itself a few times until it forms a mass. Gently pat down the dough until it resembles a loaf of bread. Dust the top lightly with flour., Using a 3-ounce (89 ml) ice cream scoop, portion dough 1 inch apart onto the prepared baking sheet. Gently flatten biscuits., Lightly brush the tops with beaten egg. Bake, rotating pan halfway through, until biscuits are golden brown, 25-30 minutes.

Nutrition Facts : Calories 351 calories, Fat 23g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 591mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

CHEDDAR ONION DROP BISCUITS



Cheddar Onion Drop Biscuits image

These tasty biscuits have a savory Cheddar and onion flavor. Perfect with a bowl of chili or hearty soup in the winter or a main dish salad in the summer.

Provided by trishthedish617

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 12

Number Of Ingredients 9

2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons butter
1 tablespoon dried minced onion
½ cup shredded Parmesan cheese
1 ½ cups shredded sharp Cheddar cheese
1 cup 1% buttermilk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
  • Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 19.5 g, Cholesterol 26.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 350.8 mg, Sugar 1.3 g

Tips:

  • For the best results, use cold ingredients. This will help the biscuits to be fluffy and light.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Be sure to preheat your oven to 450 degrees Fahrenheit before baking the biscuits. This will help them to rise quickly and evenly.
  • Drop the biscuit dough onto the baking sheet by rounded tablespoons. Do not flatten them.
  • Bake the biscuits for 10-12 minutes, or until they are golden brown on top.
  • Serve the biscuits warm with your favorite toppings, such as butter, honey, or jam.

Conclusion:

Cheddar pepper drop biscuits are a delicious and easy-to-make side dish that can be served with a variety of meals. They are perfect for breakfast, lunch, or dinner. The biscuits are fluffy and light, with a cheesy and peppery flavor. They are sure to be a hit with your family and friends.

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