Sharp cheddar cheese, tart apples, and sweet buttermilk come together in these tender and delicious Cheddar-Apple Skillet Drop Biscuits. Hurry, get out your cast iron skillet!
I just want to eat drop biscuits all day long. I’d be good at that.
I am not, however, good at gardening or vacuuming. So, I think I should stick to something with a higher probability of success. HA.
For years now, friends and readers have been encouraging me to try apple pie with cheddar cheese.
I haven’t been avoiding it on purpose, really. I just can’t bring myself to spend all that time making an apple pie, only to put cheddar cheese on top…hoping I’ll like it. But people swear by the combination.
I’d say these Cheddar-Apple Skillet Drop Biscuits are an excellent indication that I would like that pie, though. Because these are awesome. As usual, the salty, sweet, tart combination is great. Plus…CARBS. Sigh.
Next time I make them will either be with a bowl of soup or a cooked sausage patty as a breakfast sandwich. Bet that would be YUM. But honestly, they’re amazing all on their own.
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Watch the video for these Cheddar-Apple Drop Biscuits
Cheddar-Apple Skillet Drop Biscuits
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup cold unsalted butter ,cut into small cubes
- 1 1/2 cups shredded sharp Cheddar cheese
- 1 tablespoon fresh thyme leaves
- 1 cup buttermilk
- 1 cup shredded Granny Smith apple
- 1 1/2 tablespoons unsalted butter ,melted
- Preheat oven to 450 degrees F.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda until combined. Using a pastry blender (or your hands), cut in the butter until mixture resembles crumbs.
- Stir in cheese and thyme. Add in the buttermilk and apples, stirring until just combined. (Do not over mix.) Dough will be wet and sticky.
- Coat the bottom of a 12-inch cast iron skillet with the melted butter.
- Divide dough into 12 equal portions, about 1/4-1/3 cup each, and drop mounds into skillet.
- Bake until golden and cooked through, about 18-20 minutes, tenting with foil halfway through to prevent excess browning.
- Serve warm with a slab of butter!
- I used a Granny smith apple, because I think the tartness works really well with the other ingredients here. But any firm apple would be fine.
- By shredding the apple into thin small strands, it eliminates the need for peeling or pre-cooking. You can cut the apple into small cubes if you want, but this would require peeling them and also sautéing them in the skillet first, otherwise they won’t soften enough while baking. If you don’t have a food processor, you can use a hand held grater, removing any excess moisture.
- Don't have a cast iron skillet? (You should get one!) A nonstick oven-safe 12-inch skillet or casserole dish will do, but you may have to bake the biscuits longer to get the same outcome, since cast iron is slower to heat, but holds heat better. Keep an eye on the biscuits toward the end and make sure they’re cooked through, and not spongy.
- Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5.