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Baking recipe · from the recipe book

Basil Cheddar Cream Drop Biscuits

Tender, fluffy drop biscuits made rich with heavy cream instead of butter, studded with melty sharp cheddar and bright with fresh basil and a hint of oregano and garlic.

Basil Cheddar Cream Drop Biscuits

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • 1½ tsp6 gGranulated sugar
  • ¾ tsp4 gSalt
  • 1 tsp3 gGarlic powder
  • 2 tsp2 gDried oregano
  • ½ tsp1 gBlack pepper
  • 1¼ cups shredded130 gCheddar cheesesharp, coarsely shredded
  • ¾ cup leaves20 gFresh basilleaves, finely chopped
  • 1⅓ cups (320 ml)320 gHeavy creamcold

Steps

  1. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment.
  2. Pour 20 g of the heavy cream into a small cup and set it aside for brushing; keep the remaining 300 g cold in the fridge until needed.
  3. In a large bowl, whisk the flour, baking powder, sugar, salt, garlic powder, oregano and black pepper.
  4. Add the cheddar and basil and toss so they are coated in the flour mixture.
  5. Pour in the remaining 300 g of cold heavy cream and stir with a fork just until no dry flour remains; the dough will be thick and sticky.
  6. Drop the dough in 12 even mounds, about 2 inches apart, onto the baking sheet.
  7. Brush the tops with the reserved 20 g of heavy cream.
  8. Bake 15 to 18 minutes, until golden on the tops and edges and a toothpick in the center of one comes out clean.
  9. Cool on the sheet for 5 minutes and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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