Tuesday, February 2, 2010

Cheddar Drop Biscuits

There are just so many times when you need a good biscuit that I have more recipes than I care to mention. The Potato and Fennel soup that I served the other night for dinner definitely called for a Cheddar Biscuit. Not just any Cheddar Biscuit, however, but one made with an amazing 6 year old Cheddar that I buy from the Empire Cheese and Butter Co-op. The Co-op is an independent cheese factory that is on the outskirts of Campbellford, a small town about two hours east of Toronto. Yes, it is worth a two hour drive.

This cheese factory is one of the last remaining independent cheese makers left in Ontario. It has been in operation since the late 1870s. I have only found their products for sale in one place in Toronto, at Butcher By Nature, but even then I was not able to get the 6 year old variety. This cheese is the perfect balance of sharpness with that distinctive cheddar flavour. I keep a stock of it on hand and it was just the accompaniment I needed for my Drop Biscuit recipe.

This is a quick and easy recipe that my mother used to make when I was younger and that I now make for my kids. It originally came from a cookbook called Food That Really Schmecks by Edna Staebler. These biscuits come together quickly and do not require kneading or cutting. You just mix, drop scoops of the batter on a cookie sheet and bake, so they are good as a quick breakfast alternative or an easy accompaniment for soups or stews.
They are very versatile but a little on the sweet side. I dropped the sugar to half and added about a cup of grated cheddar. Keep the original sugar amount and add raisins, currants, blueberries or any other fruit you like and you have a quick breakfast scone.
Cheddar Drop Biscuits
adapted from Food That Really Schmecks by Edna Staebler
4 cups all purpose flour
1/2 cup sugar (original recipe called for 1 cup)
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup room temperature butter
2 cups buttermilk
1 cup grated cheddar
Preheat the oven to 400 degrees.
Mix dry ingredients in a large bowl. Stir in butter and buttermilk and grated cheese just to combine. Do not overmix. The batter will be soft and sticky in texture.  
Drop by heap tablespoon onto a baking sheet lined with parchment or a silicon baking mat.  Bake on middle rack 20-22 minutes or until biscuits are golden brown and test done in the middle. Serve warm. 
These biscuits are best the first day but will keep for a couple of days in an air tight container.


  1. I made these without the cheese and had them with your homemade strawberry jam and they were awesome!

  2. They look amazing and easy to make. Can't wait to try them!


Please feel free to leave a comment, I would love to hear from you.

Related Posts Plugin for WordPress, Blogger...