I will admit it…I love bread, probably a little too much. The problem is I don’t have the patience to actually make bread. Or the patience for most baking, really. So I’m constantly looking for quick breads and biscuits that I can make with pretty standard items. This has lead me to a love of drop biscuits. Tasty, airy, quick and addictive.
We have a basic drop biscuit recipe that’s a great breakfast side, but not too long ago I wanted a dinner biscuit and couldn’t get the Red Lobster cheddar bay biscuits out of my head. So I began searching recipes and playing around and eventually came up with these savory cheesy delights. This recipe is adapted from Two Peas and Their Pod.
What makes these for me is the thick bacon and chunks of garlic. Each bite tastes like the ultimate comfort food. Salty, savory goodness.
One of the big keys to getting these biscuits right is the cold butter. The butter will melt while cooking and leave buttery pockets throughout each biscuit. NOMMMMMM! Add in the gooeyness of the cheese… all …that …cheese. For the best result, used shredded and cubed cheese. It’ll be cheesy throughout, but you’ll also get nice chunks of cheddar as well, which makes them even better the next day.
These drop biscuits are so simple and wildly delicious that they’ll become a staple at the dinner table after the first batch.
Prep Time: 20 minutes
Cook Time: 15 minutes
- 1 1/2 cup flour
- 1 tsp baking powder
- 1 tsp sugar
- 1/4 tsp baking soda
- 6 cloves garlic, chopped
- 3 strips extra thick bacon
- 4 tbsp cold butter, cubed
- 3/4 cup sour cream
- 1/2 cup cheese, cubed and/or shredded
- 2 tbsp water
- 2 tbsp olive oil
- pinch of salt
Preaheat oven to 450 degrees. Cook bacon strips till crispy and crumbly, being careful not to burn them. When done, remove to paper towel to dry. Reserve 1 tbsp of the bacon fat. Combine flour, baking soda, baking powder, sugar and salt in large bowl. Add cold butter cubes and using fingertips combine with dry mixture until clumpy. Chop bacon and garlic into large chunks and add to mixture, then add cheese. Add sour cream and mix well. Slowly add water until mix becomes sticky ball. The ball should stick to its self and be a tad hard to separate. Using your hands coat baking sheet with olive oil. Now use oily fingers to separate your dough into 7-8 biscuits and place on sheet. Drizzle each with reserved bacon fat. Cook for 12-15 minutes. When done, remove from sheet and serve hot.