Cheddar Bacon Scallion Drop Biscuits

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Fry. Chop. Stir. Drop. Bake.

Then glory is yours. This is also knowns as homemade biscuit greatness.

Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits more often?”

Every time those warm golden bites emerge from the oven I am sent into a food memory frenzy, remembering the tales of grandmothers and great-grandmothers who made biscuits that were unforgettable.

I’ve come to realize that biscuits (especially drop biscuits) only require a few steps. Plus, everyone in my family eats them AND they’re freezer friendly. What’s not to love?

Now, let’s talk a little more about biscuits though. I can say that I tend to be a drop biscuit girl instead of a knead and roll out biscuit type of girl. Rolling out dough falls low on my list of favorite activities in the kitchen (but it may be your favorite, so embrace YOUR kitchen rhythm). Drop biscuits literally require stirring and dropping.

Also, when I make buttery biscuits I want to dirty up the fewest pieces of equipment. That means one or two bowls max.

I also want to utilize the ice cream scoop I picked up at Market Street about a year ago. (sidenote: WHY did it take me so long to bring this piece of equipment into my kitchen— it is a kitchen necessity).

The beauty behind the drop biscuit is that it makes minimal mess and I don’t have to get an arm workout by kneading and rolling out the dough (and not dirtying up a surface with lots of flour).

I do get bored with the plain biscuit though. Yes, honey is nice...so is butter. But I kinda crave a glutinous biscuit-- one that, with each bite provides me with indescribable food joy.

So my dear Market Street, give me all the bacon and all the cheddar cheese (mild though, I don’t want the biscuit to be TOO overwhelming) for these golden dollops of biscuity goodness.

Oh, and for good measure let’s not forget the scallions. We need a bit of green beauty.

So make biscuits this weekend, but not any biscuit. Make the drop biscuits of all of our dreams.

Cheddar Bacon Scallion Drop Biscuits

Makes: 18-20 biscuits

2 cups flour

pinch of sugar

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons baking powder

8 tablespoons melted butter

7 tablespoons whole milk

1 egg

1/4 cup sour cream

1/4 cup scallions, diced

1/2 cup cooked bacon, chopped

1 cup of mild cheddar cheese

1. Heat the oven to 400 degrees.

2. Combine the flour, sugar, baking soda, salt and baking powder into a large bowl. Stir well.

3. Add 7 tablespoons butter, milk and sour cream into the flour mixture. Stir well.

4. In a small bowl, crack the egg and lightly whisk. Add the egg into the biscuit batter. Stir well to combine.

5. Add the scallions, bacon and cheddar to the dough. Stir well to combine.

6. Using an ice cream scoop (or two spoons) out dollops of dough onto a parchment or silpat lined baking sheet. Place the biscuits about 1/2 inch a part.

7. Brush 1 tablespoon of melted butter on top of the biscuits.

8. Place the biscuits into the oven and cook 13-15 minutes (or until the biscuits are golden and cooked all the way through).

9. Remove from the oven and place on a cooling rack. Serve warm.