Cheddar Drop Biscuits

Cynthia Rivers Martinez


I got this recipe from a cookbook that my Momma put together over 20 years ago. It has tons of my relatives recipes plus friends and friends of friends of Momma's. This one originated by a woman named Maybelle McNeill from NW Florida. I tweaked it just a touch because I can't help myself. lol


★★★★★ 1 vote

Depends on how big you want them
5 Min
15 Min


How to Make Cheddar Drop Biscuits


  1. Put self rising flour and Crisco in bowl. Using 2 knives cut the Crisco into flour until the mixture is pea sized and crumbly.
  2. Add milk, starting with 3/4C and cheedar and stir to completely combined. You want the batter to be nice and mushy but not sludgy. Keep adding the rest of the milk until it looks just right.
  3. You then place them on Crisco rubbed baking sheet. You can drop them by the tablespoon full or you can patty them out in your hand a little larger. I made mine larger here and it made 8.
  4. Bake in preheated 450 degree oven for 12-15 min. Watching to make sure they are golden brown. Then serve while hot.
  5. If you don't want Cheddar you can sub your favorite cheese. You could use Pizza Cheese, Mexican Cheese, Pepper Jack Cheese, Etc.

    You can also switch the type of milk to Soy Milk, Almond Milk, Buttermilk, 2% Milk, Goat Milk etc.

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