Funny story, but this is the recipe that was developed when we had a dried out block of cheese. And the biscuits were so delicious, we now dry cheese on purpose! Come and take a look at these Cheddar Cheese Drop Biscuits, you are going to want to make these!
Years ago when I had purchased a large block of cheese,
some how it came unwrapped once it had been placed in the refrigerator. How, I never did not know, and really the reason was not that important. But now I had this block of cheese with one end, all dried out. Looking back it must have been my day to learn something new! Because this is what I did...I cut off the dried end of that block of cheese and diced it into 1/4 inch dice. To be perfectly honest I wasn't certain what I was going to do with it, but I knew one thing, it was not going to be wasted!
Cheddar Cheese Drop Biscuits
by the seat of my pants
425-degree oven
1 c Whole Wheat Self-Rising Flour, our recipe found here.
2 T full-fat mayonnaise
1/2 c milk
diced "dried" cheese - 1/4 c or so
garlic salt
grated cheddar, if desired for tops
Place the Whole Wheat Self-Rising Flour into a medium mixing bowl. In the same manner as making a pie crust, cut the mayonnaise into flour, until it resembles crumbs. A standard table fork works great for this. Stir in the diced cheese.
Add milk and mix only until moist. Do Not Overmix!
Divide into 4-6 mounds either on a baking sheet or using a muffin tops baking pan. Sprinkle lightly with garlic salt and a bit of grated cheddar if desired.
Bake 15-18 minutes. Makes 4 large or 6 small drop biscuits, Double the batch for more!
We were having drop biscuits that night for dinner and...
as I looked at that small pile of bright orange pieces of dried cheese, I thought to myself, stir them into the biscuits, no one will notice...but they did notice! And I could believe how delicious the drop biscuits were with individual pieces of cheese baked into each bite instead of melting and running out onto the baking sheet. And neither could the rest of my family! turned out we all loved them. Since then, I have been drying cheese just like this, on purpose. Because I will always want the cheese to stay in the baked item, not melt and run out all over the baking pan.
Drying cheese for baking is super easy!
Cut a slice or two from the end of a large block of cheese, then cut into 1/4 inch dice. Place a paper towel on a dinner plate, and sprinkle the cheese pieces over the paper toweling. Sit the plate in your cupboard and let the cheese dry out, overnight. You do not want to cover the cheese with any type of plastic wrap, you actually want the cheese to be allowed to dry out. If you prefer, you may certainly cover with another paper towel to keep flying visitors off your cheese.
In the morning some of the milk fat from the cheese will have been absorbed into the paper towel. but cultured cheese like cheddar will be in nice small squares, ready to stir into drop biscuit dough or knead into yeast dough. Then make these delicious Cheddar Cheese Drop Biscuits, your family will thank you! And because we enjoyed these biscuits so much, I also dry cheese so we can bake this loaf of Savory Cheese and Onion Whole Grain Bread.
Ingredients needed for this recipe:
- Whole Wheat Self-Rising Flour
- mayonnaise - full fat variety
- dried cheddar cheese cubes
- milk
- garlic salt
- cheddar cheese
You will also need the following:
- medium size mixing bowl
- measuring cups
- measuring spoons
- silicone spatula
- baking sheet
or
- muffin top baking pans
- dinner fork
Now we are ready to begin!
 |
| Cheddar Cheese Drop Biscuits, fresh from the oven. |
Cheddar Cheese Drop Biscuits
by the seat of my pants
425-degree oven
1 c Whole Wheat Self-Rising Flour, our recipe found here.
2 T full-fat mayonnaise
1/2 c milk
diced "dried" cheese - 1/4 c or so
garlic salt
grated cheddar, if desired for tops
Place the Whole Wheat Self-Rising Flour into a medium mixing bowl. In the same manner as making a pie crust, cut the mayonnaise into flour, until it resembles crumbs. A standard table fork works great for this. Stir in the diced cheese.
Add milk and mix only until moist. Do Not Overmix!
Divide into 4-6 mounds either on a baking sheet or using a muffin tops baking pan. Sprinkle lightly with garlic salt and a bit of grated cheddar if desired.
Bake 15-18 minutes. Makes 4 large or 6 small drop biscuits, Double the batch for more!
Storage options for Cheddar Cheese Drop Biscuits. Store any leftover biscuits for up to 24 hours at room temperature. You may store in the refrigerator for a longer period of time. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Cheddar Cheese Drop Biscuits has
been included below.
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Printable "copy and paste" version:
Cheddar Cheese Drop Biscuits
by the seat of my pants
425-degree oven
1 c Whole Wheat Self-Rising Flour, our recipe found here.
2 T full-fat mayonnaise
1/2 c milk
diced "dried" cheese - 1/4 c or so
garlic salt
grated cheddar, if desired for tops
Place the Whole Wheat Self-Rising Flour into a medium mixing bowl. In the same manner as making a pie crust, cut the mayonnaise into flour, until it resembles crumbs. A standard table fork works great for this. Stir in the diced cheese.
by the seat of my pants
425-degree oven
1 c Whole Wheat Self-Rising Flour, our recipe found here.
2 T full-fat mayonnaise
1/2 c milk
diced "dried" cheese - 1/4 c or so
garlic salt
grated cheddar, if desired for tops
Place the Whole Wheat Self-Rising Flour into a medium mixing bowl. In the same manner as making a pie crust, cut the mayonnaise into flour, until it resembles crumbs. A standard table fork works great for this. Stir in the diced cheese.
Add milk and mix only until moist. Do Not Overmix!
Divide into 4-6 mounds either on a baking sheet or using a muffin tops baking pan. Sprinkle lightly with garlic salt and a bit of grated cheddar if desired.
Bake 15-18 minutes. Makes 4 large or 6 small drop biscuits, Double the batch for more!
Divide into 4-6 mounds either on a baking sheet or using a muffin tops baking pan. Sprinkle lightly with garlic salt and a bit of grated cheddar if desired.
Bake 15-18 minutes. Makes 4 large or 6 small drop biscuits, Double the batch for more!
Storage options for Cheddar Cheese Drop Biscuits. Store any leftover biscuits for up to 24 hours at room temperature. You may store in the refrigerator for a longer period of time. I do not recommend freezing this recipe.
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