Spicy Cheddar Drop Biscuits

If you have a timid palate, simply omit the ground red pepper

Yield: 8 servings (serving size: 1 biscuit)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 111
  • Fat: 4.7g
  • Saturated fat: 2.7g
  • Protein: 6.0g
  • Carbohydrate: 12.2g
  • Cholesterol: 13mg
  • Iron: 0.6mg
  • Sodium: 367mg
  • Calories from fat: 37%
  • Fiber: 0.2g
  • Calcium: 135mg


  • 1 cup low-fat baking mix (such
  • as Bisquick)
  • 1 cup (4 ounces) shredded light Cheddar cheese with jalapeño peppers (such as Cabot)
  • 1/2 teaspoon garlic powder, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper, divided
  • 1/2 cup low-fat buttermilk
  • Cooking spray
  • 2 tablespoons light stick butter, melted


  1. Preheat oven to 425°.
  2. . Lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, cheese, 1/4 teaspoon garlic powder, salt, and 1/8 teaspoon ground red pepper in a medium bowl. Add buttermilk, stirring just until moist (dough will be stiff). Spoon dough evenly into 8 mounds on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until golden.
  3. . Combine remaining 1/4 teaspoon garlic powder, remaining 1/8 teaspoon ground red pepper, and butter; brush over hot biscuits. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Cheddar Drop Biscuits Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy