Back when she was in high school my eldest sister Mary Jo got on a baking kick that has yet to end. It all started with family favourites; squares, cookies and biscuits that mom often baked. One of those recipes was for cheese scones, a drop biscuit loaded with grated cheese and a bit of seasoning that was a favourite alongside soups and stews.
Mary Jo would bake them for home but also got on a roll giving them as gifts. By the time she was at university the recipe for Savoury Cheese Scones had morphed into Mary Jo’s cheese buns.
The key to great texture:
The key to making light airy biscuits is to work the dough as little and as gently as possible, which can sometimes be a challenge. The beauty of this recipe is that you don’t roll it out as you would a regular biscuit. That in itself means that the dough is worked a lot less. You simply drop the dough by tablespoonful onto the baking sheet. They puff up beautifully and the uneven edges and exposed bits of cheese get a little brown and crispy.
Feel free to mix up the flavours a bit by adding half a teaspoon of dried herbs (herbes de Provence, thyme, or your favourite) or a dash of chili powder.
Cheese Drop Biscuits
- 2 ½ cups flour (stone ground if possible)
- 1 ¼ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp dry mustard
- ¼ tsp onion powder
- ½ cup cold butter, cut into chunks
- 1 cup grated cheese (sharp cheddar is my favourite)
- 1 egg, beaten
- ¾ cup milk soured with 1 Tbsp lemon juice or vinegar
- Mix dry ingredients.
- Cut in butter with a pastry blender or two knives.
- Stir in grated cheese.
- Pour egg and milk over mixture and stir just until the flour is incorporated.
- Drop by tablespoonful on to a parchment lined baking sheet.
- Bake at 400 F for 10-15 minutes, until they’re lightly golden.