The next best thing to soup season, is things-to-eat-with-soup season! This easy cheddar apple drop biscuits recipe makes a perfect side for any bowl of soup, or lovely just eaten out of hand with butter any time.
I love biscuits of any sort, especially next to a big bowl of warm, homemade soup. In my house, soup is often dinner and adding biscuits helps to make it hearty enough to satisfy my husband’s appetite.
These easy cheddar and apple biscuits are a favourite. They are quick to whip up and full of flavour. They are especially nice with soups like butternut squash. Of course, you don’t need to pair them with soup. They are delicious eaten out of hand with just a pat of butter. Or slice them and use them for mini sandwiches!
Be sure to use an extra-sharp cheddar cheese and a firm, flavourful apple for best results. I didn’t have either green onion or parsley on hand when I baked up this batch of biscuits, but a bit of either finely chopped, adds nice colour.
This recipe comes from a wonderful new cookbook Canadian Living’s Canadian Living: The Ultimate Cookbook. I was recently sent a copy to review and have been cooking a few things from it in the past few weeks. Truth be told, I was already familiar with some of the recipes, as I have been a reader of Canadian Living magazine for longer than I care to admit too ;)
The great thing about Canadian Living in general, and this cookbook, is that the recipes always work. They are, as they say, “Tested Until Perfect”. The Canadian Living: The Ultimate Cookbook collects 450 of those recipes into a collection of really solid classic recipes for every day cooking. I can’t say enough good things about this cookbook. It’s a worthy addition to any cookbook collection and would be especially nice for a newer cook looking for reliable, tried and true recipes to add to their cooking repertoire.
Disclosure: I was sent a review copy of “The Ultimate Cookbook” at no cost to myself. As always, all opinions are my own. This post contains affiliate links.
- 1 3/4 cups all-purpose flour
- 4 tsp. baking powder
- 1 Tbsp. granulated sugar
- 1/2 tsp. salt
- 1/4 cup cold butter, cubed
- 1 cup shredded extra-old Cheddar cheese
- 1 cup grated cored peeled apple
- (Optional) 2 Tbsp. chopped fresh green onion or parsley
- 3/4 cup milk
- Preheat oven to 425° F.
- In large bowl, whisk together the flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in butter until the mixture resembles coarse crumbs with a few larger pieces. Stir in Cheddar, apple and green onions. Using a fork, stir in milk to form a ragged dough.
- Drop by 1/4 cup mounds, 1 1/2 inches apart, onto parchment paper–lined rimless baking sheet. Bake in 425° F. oven until lightly browned, 13 to 15 minutes.