Simply the best: Old-fashioned aromatic cheese biscuits

Yankee Chef logoBy Jim Bailey

This recipe came to me when I was wicked pressed for time this past week. So instead of rolling these babies out, I decided to simply plunk them down onto a baking sheet and bake them while cleaning up the rest of the mess from supper preparation. With no rolling pin to clean, no counter to scrape and no flour to dust off half the kitchen, these biscuits came out beautifully.


Cheese drop biscuits are simple and tasty.

2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup butter or margarine, melted and cooled slightly
1 cup extra sharp cheddar, shredded
3 tablespoons plain yogurt
1/2 teaspoon garlic powder

Preheat oven to 475-degrees F. In a large bowl, stir together flour, baking powder, sugar, baking soda and salt. Add remainder of ingredients and stir to combine well.

On a greased baking sheet, dollop 1/4-cup mounds of dough, leaving a couple inches between mounds. It may help to spray the inside of your measuring cup with nonstick cooking spray or dip a paper towel in oil to moisten to help prevent sticking. Bake for 9 to 12 minutes, or until the tops are lightly browned and crispy. Remove drop biscuits from pan and cool on a rack or platter to prevent more browning on bottom.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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