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old bay cheddar drop biscuits and gazpacho

OLD BAY CHEDDAR DROP BISCUITS

Soft and fluffy inside, these savory Old Bay Cheddar Drop Biscuits are laced with sharp cheddar cheese and just the right amount of seasoning.  They’re perfect when served with a chilled bowl of Seared Seafood Gazpacho.

There are a few differences in how rolled and drop biscuits are made.  A rolled biscuit dough is generally a bit dryer to ensure even rolling and cutting.  

A drop biscuit starts with more of a batter rather than a dough.  The addition of just a few more teaspoons of liquid turns these Old Bay Cheddar Drop Biscuits into tender, fluffy centered savory treats.  When the batter is “dropped” in mounds onto the baking sheet, they bake up with crispy, browned tips that add texture and flavor. 

The batter is stirred just until most of the flour is moistened.  At that point in the process the cheese is added to the mixture and stirred into the batter.  Try to break up any large lumps of flour to ensure a well mixed, but still tender “dough”.

The Old Bay seasoning is added to both the batter and then sprinkled over the biscuits before being baked.  It really adds a lovely flavor that perfectly complements any casual seafood dish.

NAN’S TIP: Bake the biscuits until they’re golden brown and a toothpick inserted into the center comes out with moist crumbs attached.  Watch them carefully so they don’t overcook or the bottoms become too browned.

 

 HOW TO MAKE DROP BISCUITS – Old Bay Cheddar Drop Biscuits

old bay cheddar drop biscuits

 

  • Preheat oven to 400°F. Place the flour, baking powder, 2 tsp. Old Bay and salt in a large bowl and whisk together to combine.
  • Add butter cubes and quickly blend into flour mixture with your fingertips or pastry blender.
  • Pour in milk and gently stir into flour/butter until barely blended. Add cheese and stir it in just until the mixture forms a cohesive dough.
  • “Drop” biscuit dough onto a parchment-lined baking sheet in mounds. (about 1/3 cup each) You should get about 8 larger pieces or up to 12 “mini” biscuits.
  • Lightly sprinkle the remaining teaspoon of Old Bay over the tops of the biscuits.
  • Bake on center rack of oven for 12-20 minutes depending on the size of your biscuits.
  • Remove biscuits from baking pan and serve immediately with sweet butter.

 

The printable recipe card is at the bottom of this post.

 

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old bay cheddar drop biscuits

Old Bay Cheddar Drop Biscuits

Yield: 8-12 Biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Soft and fluffy inside, these crunchy little biscuits are laced with sharp cheddar cheese and the right amount of Old Bay Seafood Seasoning. They're perfect when served with a chilled bowl of Seared Seafood Gazpacho.

Ingredients

  • 2 cups AP flour
  • 1 Tbsp. Baking powder
  • 1 tsp. kosher salt
  • 10 Tbsp. COLD unsalted butter, cubed
  • 3/4 cup whole milk or half & half
  • 3 tsp. Old Bay Seafood Seasoning, divided
  • 1 cup sharp Cheddar cheese

Instructions

  1. Preheat oven to 400°F. Place the flour, baking powder, 2 tsp. Old Bay and salt in a large bowl and whisk together to combine.
  2. Add butter cubes and quickly blend into flour mixture with your fingertips or pastry blender.
  3. Pour in milk and gently stir into flour/butter until barely blended. Add cheese and stir it in just until the mixture forms a cohesive dough.
  4. "Drop" biscuit dough onto a parchment-lined baking sheet in mounds. (about 1/3 cup each) You should get about 8 larger pieces or up to 12 "mini" biscuits.
  5. Lightly sprinkle the remaining teaspoon of Old Bay over the tops of the biscuits.
  6. Bake on center rack of oven for 12-20 minutes depending on the size of your biscuits.
  7. Remove biscuits from baking pan and serve immediately with sweet butter.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 250Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 46mgSodium 524mgCarbohydrates 18gFiber 1gSugar 1gProtein 7g
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