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Apple-Cheddar Drop Biscuits 1

Apple-Cheddar Drop Biscuits

These Apple-Cheddar Drop Biscuits combine the subtle sweetness of apples with savory sharp cheddar in a perfect harmony that will revolutionize your perception of what biscuits can be. They're versatile enough for breakfast alongside eggs and bacon, or as an accompaniment to hearty soups and stews.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 12 biscuits
Calories 210 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Pastry cutter or forks
  • Mixing Bowls

Ingredients
  

For the biscuit base

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon black pepper
  • 6 tablespoons cold unsalted butter cubed
  • 3/4 cup cold buttermilk
  • 1 large egg

For the flavor mix-ins

  • 1 cup apple diced, preferably Honeycrisp or Granny Smith
  • 1 cup sharp cheddar cheese shredded
  • 2 tablespoons fresh thyme leaves or 1 teaspoon dried
  • 2 tablespoons fresh chives finely chopped

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Dice your apple into small, approximately ¼-inch cubes. Pat the apple pieces with a paper towel to remove excess moisture.
  • In a large bowl, whisk together the flour, baking powder, salt, sugar, and black pepper until thoroughly combined.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  • Fold in the diced apples, shredded cheddar cheese, thyme, and chives. Toss gently to distribute evenly throughout the flour-butter mixture.
  • In a small bowl, whisk together the buttermilk and egg until well combined. Create a well in the center of your dry ingredients and pour in the buttermilk mixture. Using a wooden spoon or rubber spatula, fold everything together just until no dry flour remains.
  • Using a large ice cream scoop or two spoons, drop heaping portions (about ¼ cup each) of dough onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional buttermilk for a golden brown finish, if desired.
  • Bake for 20-22 minutes, or until the biscuits are puffed and golden brown. Rotate the pan halfway through the cooking time for even baking.

Notes

For a healthier version, try substituting half the all-purpose flour with whole wheat flour, using reduced-fat cheddar cheese, or replacing half the butter with unsweetened applesauce.
These biscuits are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months.
Cold ingredients are key to creating fluffy biscuits - consider freezing the butter for 10 minutes before using.

Nutrition

Calories: 210kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 350mgFiber: 1gSugar: 3g
Keyword Apple Biscuits, Cheddar Biscuits, Drop Biscuits, Savory Biscuits
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