Cheddar-Apple Drop Biscuits
Studded with tender apple and melty cheese, these skillet biscuits are packed with flavor.
- 2 tablespoons unsalted butter
- 1 cup peeled and chopped Granny Smith apple
- 2¼ cups all-purpose flour
- 2½ teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup cold unsalted butter, grated
- 1½ cups shredded sharp white Cheddar cheese
- 1 tablespoon fresh thyme leaves
- 1 cup whole buttermilk
- Garnish: fresh thyme
- Preheat oven to 450°.
- In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add apple; cook until golden brown, about 5 minutes. Remove from pan, and let cool completely.
- In a medium bowl, stir together flour, baking powder, sugar, salt, and baking soda. Using your fingertips, ru b cold butter into flour mixture until mixture is crumbly. Stir in cheese and thyme. Add buttermilk and apple, stirring just until combined. Drop dough into same skillet in 12 equal mounds.
- Bake until golden brown, 18 to 20 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Garnish with thyme, if desired. Serve warm.
Cheddar-Bacon Drop Biscuits
- Brush a 10-inch cast-iron skillet with 1 tablespoon bacon drippings. Prepare recipe as directed above, omitting melted butter and apple, and adding 1 teaspoon ground black pepper to flour mixture. Substitute sharp yellow Cheddar cheese for white Cheddar cheese, and substitute 6 slices chopped cooked thick-cut bacon for thyme. Garnish with shredded Cheddar cheese and cooked crumbled bacon, if desired.