Kids Can Cook: Cheesy Garlic Drop Biscuits
If you’ve ever been to that seafood chain (which shall remain nameless), chances are you know exactly what cheesy garlic drop biscuits are. I’ve been living on the coast of the Carolinas for much of my adult life, enjoying small town fresh seafood – rarely chain, but I still remember exactly how their biscuits taste! I’ve had a huuuuge craving for them lately, so I thought they’d be a delicious next recipe for my Kids Can Cook Series!
About drop biscuits….
We are making biscuits from scratch, using a few staple ingredients. That means no scary popping cans and no expensive box mixes! These are called “drop biscuits” because they are mixed like a quick bread, and then scooped directly onto a baking sheet, no rolling or cutting needed!
Pre-Shredded Cheese exposed…
I get it! Pre-shredded cheese is convenient! Buy it, open it, sprinkle it, bake it. However, it’s also loaded with preservatives. One that is added to bagged cheese, called cellulose, is added to prevent clumping, but it also prevents it from fully melting to complete ooey-gooey-ness! Grating your own cheese is significantly cheaper, it tastes better without being masked by a powdery coating, and is a great task (older) kids can help with.
TIME TIP: If you’re pressed for weeknight time, grate the whole block at once, then store to use throughout the week, preservative free! A half cup of shredded cheese (needed for this recipe) is four ounces of block cheese. I challenge you to give real cheese a try, if you aren’t already!
The Butter Secret…
We’re also grating the butter! This step gives us mini layers throughout the biscuit, helping it be lighter than a normal drop biscuit. A cheese grater with a food holder and hand guard will make this task quick and easy (and safer!)! I also freeze my butter, to make it easier to handle while grating! You can melt the butter and add it in with the wet ingredients, the biscuit texture will be a tad denser, but still delicious!
Biscuit Tips…
Never separated an egg before? (We need just the yolk for this recipe!) Here’s Leah to show you how she does it!
Biscuits are best hot out of the oven. The dough can be made, scooped onto the pan, and refrigerated earlier in the day, so they can be baked fresh. Scooped dough balls can also be frozen for later! Thaw them in the fridge, and then bake as normal! This recipe made eight biscuits using this three tablespoon scoop.
About the kids…
Encouraging kids to cook or bake helps build confidence. Following directions to create a successful finished recipe gives kids a huge sense of accomplishment! This recipe requires minimal adult supervision, giving kids complete ownership of their work! It also allows them to contribute to the family, by providing part of the meal! And of course, all the oooh’s and ahhh’s as everyone enjoys their creation, gives them another boost!
Printable activities for the kids…
To make this even more fun for kids, I made three printable activities for these cheesy garlic drop biscuits. The first sheet helps kids identify which ingredients are wet or dry. This also supports the three steps of forming the dough.
The second activity is a word search of the tools needed to make this recipe! It can also be used as a checklist to get everything out, before they start baking.
The coloring sheet is an opportunity for the kids to be creative! They may color the cracking egg purple, or the bulb of garlic green! Encourage their imagination!
I’d love to see your results! Please share pictures making cheesy garlic drop biscuits, or the activity sheets, with our facebook community, Rachel’s Kitchen Conversations!
Have suggestions for future Kids Can Cook series? What activities or recipes would your kids enjoy making? Let me know by leaving a comment on this post or emailing me at thesumofallsweets@gmail.com!
Cheesy Garlic Drop Biscuits
Equipment
- Oven
- Baking Sheet, greased or lined with parchment
- Dry and Liquid Measuring Cups
- Tablespoons and Teaspoons
- Small Bowl
- Medium Bowl
- Whisk
- Spatula
- Cheese Grater
- Cookie Scoop
- Pot Holders
- Small Microwave Safe Bowl
- Pastry Brush
Ingredients
FOR THE BISCUITS:
- 1 cup flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp garlic salt
- 1/2 cup cheddar cheese shredded
- 2 1/2 Tbsp cold butter
- 1/2 cup cold milk
- 1 large egg yolk (see video above for instructions)
FOR GLAZE:
- 2 Tbsp butter
- 1/2 tsp dried parsley
- 1/4 tsp garlic salt (adjust to taste)
Instructions
FOR THE BISCUITS:
- Wash hands, Preheat oven to 400*. Get all tools and ingredients out.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together the egg yolk and milk until smooth.
- In medium bowl, whisk together flour, baking powder and salt and garlic salt.
- Grate cheese and butter into flour mixture. Toss with spatula to coat.
- Make a well in center of flour mixture and pour wet mixture into hole.
- Using a spatula, combine the wet and dry, JUST until the dry is wet and there is no more dry flour.
- Using a large cookie scoop, scoop into 8 rounds onto baking sheet.
- Place baking pan in oven, and set timer for 18 minutes.
- Check biscuits for doneness, and remove to cooling rack.
FOR THE GLAZE:
- Place remaining butter in microwave safe bowl and melt.
- Mix parsley and garlic salt into melted butter.
- With a pastry brush, pain butter mixture onto hot biscuits.
- Remove from pan, and serve immediately.
- Clean up mess.
We loved these! They were easy to make and SO delicious! We had them with chicken noodle soup, and the combination was divine. The kids’ worksheets were great, too! Thank you!
You’re so welcome, Jennie! I’m so glad you like them, and that your kids enjoyed the activities!
Can’t wait to try these.
Be careful, they’re addictive! 😉
These are so yummy! We have made them a few times. I would agree and definitely use block cheese!
It’s funny how much of a difference block cheese makes! Thanks for sharing, Deona! Glad you’re enjoying them!