Recipe Background
Breakfast Drop Biscuits blend cheddar, ham, and spice in flaky, golden bites.
Breakfast Drop Biscuits offer a savory start to the day with a gentle warmth from cayenne and the richness of cheddar and ham. Once baked, they emerge with golden peaks and a comforting aroma that fills the kitchen, promising a hearty morning treat. As the butter melts within, it mingles with the garlic powder, creating a savory symphony in each bite that pairs perfectly with a morning coffee or tea.
These biscuits have a soft, flaky inside with a slightly crunchy exterior. The corners brown just as the edges deepen in color. This simple technique ensures each biscuit has a pleasant textural contrast. Cold butter is crucial here, so it’s worth the effort of cutting it swiftly into the flour mixture. It keeps the dough tender and prevents the biscuits from coming out too dense.
They’re a perfect way to gather everyone around the table. Older adults, kids, and anyone in between will find these biscuits inviting. The best part? They’re versatile—great on their own or with a spread of jam or maybe a pat of extra butter. Serve them warm, straight from the oven, for the best experience, where you’ll notice the cheddar pockets melting slightly with each bite.
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/3 cup cold butter small cubes
- 2/3 cup cheddar cheese finely diced chunks
- 2/3 cup ham finely diced chunks
- 1-1 1/4 cups milk
Directions
- Preheat the oven to 400 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- In a large bowl, add the flour, the baking powder, the baking soda, the salt, the cayenne pepper, and the garlic powder and whisk well.
- Add the cold butter cubes to the flour mixture, cutting them in with a fork until they are mixed in and pea-sized or slightly smaller. Do not over-cut the butter.
- Add the cheddar cheese and the ham to the butter mixture and stir to evenly combine.
- Gradually add the milk to the butter mixture, stirring after each addition, until the dough is sticky and can be dropped with a spoon. The dough should be a bit softer than cookie dough.
- Evenly drop the dough in 12 heaping tablespoons on the prepared baking sheet.
- Bake the biscuits until they are lightly browned and a toothpick inserted into the center of one comes out clean, about 12-15 minutes.
- Let the biscuits cool for 5 minutes.
- Plate and serve.
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