Cheddar Bay Drop Biscuits
A recipe from Georgia Department of Education School Nutrition
This homemade cornbread drop biscuit recipe features the timeless flavor of garlic cheddar cheese. Perfect for serving at breakfast or lunch, it offers a scratch-made grain that students will love!
Ingredients:
- 4 cup Flour, whole wheat
- 2 cup + 1/2 cup Cornmeal, enriched
- 2 tbsp Baking Powder
- 1 tbsp Salt, Kosher
- 10 oz Butter, unsalted, cold and cut into 1/2" pieces
- 2 cup Milk, whole
- 2 each Egg, fresh, beaten
- 2 tbsp Garlic, granulated
- 1 tsp Pepper, cayenne, ground
- 3 cup Cheddar Cheese, shredded (divided)
Steps:
- Preheat oven to 400°F.
- Using a food processor, VCM or mixer, combine the cornmeal, flour, salt, and baking powder.
- Add the butter and pulse or blend on low until mixture resembles coarse crumb.
- Add the milk, egg, granulated garlic, and cayenne pepper. Mix just until combined.
- Gently stir in the shredded cheddar cheese, reserving 1/3 cup.
- To bake, use #12 scoop and portion onto sprayed parchment lined baking sheets.
- Bake for approximently 9 minutes.
- Sprinkle tops with the reserved shredded cheddar cheese after baking.
- Serving is one cornbread drop biscuit.
- This cornbread drop biscuit can be baked the day before service. Bake and hold in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture.
Cold Butter - Use the grate attachment on food processor, rather than cutting into 1/2-inch pieces, for large quantities.
If using liquid eggs, 1/4 cup liquid egg roughly equals one whole egg.
Take care not to overmix or biscuits could be tough.
To create an authentic scoop biscuit look, press fingers into each portion to give them little indentions.
Recipe Details
Meal Components:
Crediting Information
- 2 oz. eq Grain (G)
HACCP Category:
Yield:
25
Portion Size:
1 drop biscuit
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 280 | cal |
| Saturated Fat: | 9.2 | g |
| Total Fat: | 15.3 | g |
| Sodium: | 383 | mg |
Tips:
This cornbread drop biscuit can be baked the day before service. Bake and hold, without glaze, in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture. Finish by drizzling with glaze and serve.
