Semi-Homemade Cheddar And Chive Drop Biscuits
We're all really busy these days, so I don't mind taking a little help from the grocery store.
Equipment
- 2 rimmed baking sheet pans
- 1 cookie-dough scoop Large
- 1 mixing bowl Large
- 1 pastry brush
- 1 Microplane
Ingredients
- 1 box Red Lobster's Cheddar Bay biscuit mix
- 1/2 tsp baking powder
- 1/2 cup Colby Jack cheese Store-bought shredded
- 2 tbsps chives Finely minced
- 2 tbsps ricotta cheese Room temperature
- 3/4 cup water Slightly less than 3/4 cup
- 8 tbsps butter Unsalted and melted
- 1/2 tsp garlic powder (Optional)
- 4 tbsps Parmesan cheese Freshly grated
- 1 1/2 tbsps Italian flat-leaf parsley Finely minced (substitute 1 teaspoon of dried)
Instructions
- Preheat oven to 425°F.In a large mixing bowl, add grated cheese, baking powder, and minced chives, and whisk to combine. Next, add a little less than 3/4 cup of water and ricotta, and stir until the batter comes together. Do not over-mix.Using two spoons, spoon dollops of the batter onto parchment paper-lined rimmed baking sheet pans.Bake for 14-16 minutes or until a toothpick comes out clean, and the biscuits are light golden brown.In a small pot over medium-low heat, melt the butter. Add garlic powder and finely chopped Italian parsley. As soon as the biscuits come out of the oven, brush the melted butter mixture over the top of each one. Finish by freshly grating Parmesan cheese over the tops.There you have it, my Semi-Homemade Cheddar and Chive Drop Biscuits.
Notes
1) I don't use the seasoning pack included in the box; I use the dry mix.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
