Cheesy Scoop Biscuits

Cheese was on sale at Safeway a few weeks ago so I may have bought more than needed… But really, there is A LOT of cheese sitting in my fridge and I need to use it up before it expires! I love eating cheese on bread, in sandwiches, grated into pastas, sprinkled over soup or by itself, but with this block of cheddar that I purchased for such a good price, I wanted to bake with it instead ?. And by bake, I don’t mean baking it onto pizza… (although that’s a good option too)

Anyways, I ended up grating the cheese and tossing it into a drop biscuit recipe and the result was so good.  Even though they are so hearty, you can’t help but eat just one… If I make 10 of them, they will almost always be gone the next day!

This recipe is such a great way to use up cheese; I know that many people make cheese biscuits, but come on, you can’t have too many recipes for them, can you? These biscuits are scooped with an ice cream scoop, hence why they’re called Cheesy Scoop Biscuits.

By the way, this recipe is from Allrecipes. My modification of the recipe uses a bit less milk so that the batter is more like a soft dough. I use an ice cream scoop to portion out the biscuits and lay them out on my baking sheet. Also, these biscuits are not just savoury, but they also has sweet notes in it so you can think of this recipe as a crossover between a cheesy biscuit and a tasty sweet scone 🙂 The balance of flavours is perfect and I hope you enjoy!

Happy chewing ?

Cheesy Scoop Biscuits

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Angela Chu

Serves: 10 biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• ¼ teaspoon salt
• ½ cup melted butter
• ¾-1 cup milk
• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. In a big bowl, sift together the flour, baking powder, sugar and salt.
3. Make a well in the dry ingredients and pour in the melted butter, followed by ¾ cup of milk and the cheese. Stir together with a spatula and add more milk if needed to reach a very soft dough or thick batter consistency. (should be able to hold it's shape when scooped)
4. Use a ¼ cup ice cream scoop to portion out the biscuits onto the parchment sheet and bake for 18-22 minutes, or until they are golden brown, puffed and smell delicious.
5. Remove from oven and place on a cooling rack to cool a bit before serving. These are best served warm!

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