Cheddar, Scallion, and Jalapeño Drop Biscuits

Originally published by Country Living on July 14, 2023

Written by Charlyne Mattox


These easy-make biscuits can be assembled and made while dinner is cooking!

Photo by: Becky Luigart-Stayner


Craving biscuits, but don’t want the fuss? We hear you! That’s why these drop biscuits were invented. You can get light, fluffy, great-with-stew biscuits without all the rolling and cutting (or flour-covered surfaces.)

Instead, you stir up this dough in a bowl, drop spoonfuls onto a preheated pan, and cook ’em off. They can be assembled and cooked while the stew is burbling!

Though a sheet pan will work okay for this recipe, you’ll have a lot more success with a cast-iron drop biscuit pan. It’ll ensure each biscuit is the same size (helping them all cook more evenly) and the heat from a preheated pan gives the bottoms of the biscuits the perfect crispy edges everyone loves. Get a cast-iron drop biscuit pan here.

YIELDS:7 serving(s)
PREP TIME:10 mins
TOTAL TIME:30 mins


  • 1 1/2 c.all-purpose flour, spooned and leveled
  • 2 tsp.baking powder
  • 1 salt
  • 6 tbsp.(3/4 stick) cold unsalted butter, cut into pieces, plus 2 tablespoons melted, divided
  • 1/4 c.chopped scallions
  • 1/2to 1 jalapeño, seeded and chopped
  • 2 Cheddar, grated (about 1/2 cup)
  • 3/4 c.whole milk



      1. Step 1Preheat oven to 400°F. Whisk together flour, baking powder, and salt in a bowl. Using a pastry blender or two knives, cut cold butter into flour mixture until it is the texture of coarse meal with some remaining pea-size pieces. Add scallions, jalapeño, and Cheddar and toss to coat.
      2. Step 2Stir in milk just until evenly moistened. Preheat cast-iron biscuit pan in oven for 5 minutes. Brush bottoms and sides of cups with melted butter. Scoop dough into biscuit cups. Bake until golden brown and cooked through, 15 to 18 minutes.