Any grump will become a cheery young man after inhaling the excellent aroma and flavor of these biscuits! They have a crunchy outside and a soft, fluffy interior. For creating large amounts, they also freeze well. Try to resist the urge to use your mixers; this dish is finest when made by hand. Believe me, it will be worthwhile in the end. For the greatest quality, buy block cheese and grate it by hand. A medium-sized grate is what I use. Using finely grated cheeses is NOT something I advise.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 16 biscuits |
Ingredients
- 1 teaspoon olive oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons dried parsley
- ⅛ teaspoon ground thyme
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 cup shredded Colby-Monterey Jack cheese
- ¼ cup shredded white Cheddar cheese
- 6 tablespoons butter
- 1 cup 2% milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Using olive oil, grease a baking sheet.
- With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar, Colby-Monterey Jack cheese, and white Cheddar cheese together in a bowl. Cut the butter into the flour mixture in coarse chunks, then use the fork to further cut the butter into the flour-cheese mixture until the mixture resembles coarse crumbs. Lightly stir in the milk just until the dough holds together.
- Drop the batter by heaping 1/8-cup measuring cup onto the prepared baking sheet, and bake in the preheated oven until risen and golden brown, 20 to 30 minutes.
- Baking times vary depending on your type of oven and elevation. I suggest you start watching the biscuits around 12 minutes into baking time and checking on them every 5 minutes after that. I am using a gas oven on the 3rd floor of an apartment. It takes mine about 30 minutes to bake.
- I use a 1/8 measuring cup to spoon out my biscuits.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 11 g |
| Sodium | 701 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not a baker but didn’t have any frozen biscuits for breakfast one morning. These were delicious and even I didn’t mess them up. I didn’t have block cheese and they were really good with the bagged grated cheese.
These biscuits were quite good. I used sharp cheddar, freshly grated. The biscuits were crispy on the outside, and soft inside. Although they were very good when hot from the oven, they weren’t nearly as good once cool, when the texture seemed odd for a biscuit. I appreciate that they are a cheese biscuit, and NOT a garlic-cheese biscuit like so many recipes are.
Easy to make and taste great
Skipped the herbs, used whole milk because that’s all we had, and sharp cheddar along with some remnants from a 3/4 empty mexican cheese bag, because I wanted to use it up. They were fabulous! Wonderful crunchy outside and fluffy and moist inside. We will be making these more often and I’m happy to hear they freeze well.
Not enough flour, good flavor
Just okay. Not as cheesy as I hoped. Next time I’d cut the salt. It tasted much better with butter brushed on top.
There are many recipes similar to this on this site and most are good. This is one of them. But what I don’t understand is the directed baking time of 20-30 minutes for a biscuit 1/8 cup in size. I made mine twice as big, using a 1/4 cup measuring cup (these will be great for breakfast sandwiches in the morning) and they were perfectly baked and beautifully golden at 15 minutes.
Died and went to heaven!!!!!!
Have to agree with the other consumer that these really lacked flavor. They were, however, crispy on the outside and kind of fluffy on the inside. I don’t think I’ll try these again.
Fantastic recipe! My husband LOVES these.
SO good! Used only old cheddar and switched out the parsley for oregano and basil and oh … my … word! Awesome!! And so much easier than rolling them out and cutting it into shapes. I’ll be making this again ‘cos the family loved them. Perfect with meatloaf. 🙂
I wanted cheese biscuits and this was the only one I found that didn’t call for bisquick type mixes. I make everything from scratch here. I had all ingredients on hand and my whole family had double helpings. Very good. I did cut the salt in half but I think next time I’ll follow the recipe to the T. Very good, easy, and quick. Just the way I like my recipes.
Absolutely amazing. We whiped these up in no time. They only took 15 min to cook for us, and we used all chedder cheese. Great snack.
While these baked up nicely we felt there was a lack of flavor and a heavy baking powder aftertaste. Might try again with some changes since they had a nice texture but not impressed as written.
Fantastic! Substituted more white cheddar for the colby and they were amazing! Loved these biscuits and will definitely make again!
I made only two small changes and that was using buttermilk instead of 2% milk and I added a teaspoon of garlic powder. Instead of making drop biscuits, I shaped the dough into a round circle and cut the dough into triangles, like scones. Awesome biscuits–very tasty! GREAT with barbeque chicken and pasta salad.
These smelled really great & the texture was fantastic, but they didn’t have the really cheesy taste that I was expecting. We will be making them again since they are so easy, but using sharp cheddar instead. Maybe adding a garlic butter on top like suggested by other postings
These were awesome! I followed the recipe as directed and they tasted much like those at a certain popular seafood restaurant! They are good as they are and also very good with a little garlic butter brushed on the top.
This is the best biscuit recipe I’ve ever tried — and believe me, I’ve tried a bunch! I use half cake flour and half bread flour, which make the biscuits lighter and fluffier. I’ve also played around with various cheeses and herbs with great success. It’s an easy and versatile recipe, and quite a crowd pleaser!
exactly as described: crispy on the outside, light and fluffy on the inside. delicious. i think mine took close to 15 minutes to cook.
We didn’t like these at all. They were very chewy, and the insides took longer to cook than the outside, making for a crunchy exterior. And the taste just wasn’t quite “right”, though I can’t put my finger on what I didn’t like about it. We won’t be making these again.