Drop biscuits are great, quick way to have homemade biscuits in a short period of time. Perfect for lunchtime entertaining! They don’t require yeast and cook quickly in the oven. The combination of the sharp cheddar and bacon in these drop biscuits from Cooking Light Magazine have wonderful salty notes that will compliment many meals.
Cheddar Bacon Drop Biscuits — modified from Cooking Light Magazine
- 2 cups flour
- 1/2 tsp baking soda
- 1/4 kosher salt
- 4 Tbs chilled butter, cut into small pieces
- 1/2 cup finely shredded sharp cheddar cheese
- 2 bacon slices, cooked and crumbled
- 1 cup buttermilk
- Cooking spray
Preheat oven to 400 degrees.
Whisk together flour, baking soda, and salt in a large bowl.
Cut in butter with a pastry blender until mixture resembles coarse meal.
Stir in cheese and bacon.
Add buttermilk, stirring just until moist.
Drop dough by 2 level tablespoonfuls 1 inch apart onto a baking sheet coated with cooking spray.
Bake at 400 degrees for 12 minutes, or until golden brown.