The next best thing to soup season, is things-to-eat-with-soup season! These easy cheddar apple drop biscuits make 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!
Cook’s Notes for Easy Cheddar Apple Drop Biscuits
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.
Easy Cheddar Apple Drop Biscuits
Be sure to use an extra sharp cheddar cheese and firm apples, for best flavour. These are best warm from the oven, but can be re-heated in a 350° oven if making ahead.
- 1 3/4 cups all-purpose flour
- 4 tsp baking powder
- 1 Tbsp granulated sugar
- 1/2 tsp salt
- 1/4 cup butter cold, cubed
- 1 cup extra-old Cheddar cheese shredded
- 1 cup apple peeled, cored, grated
- 2 Tbsp green onion chopped, or parsley (optional)
- 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° oven until lightly browned, 13 to 15 minutes.