Easy Cheesy Drop Biscuits with Meat
This post has been sponsored by Carando®. All thoughts and opinions are my own.
Whenever you’re looking for a fun breakfast or easy side for dinner, these Easy Drop Biscuits with Meat and Cheese will become a go-to. The balance of the crispy edges and flaky crumbs with all the little pockets of flavorful meat and gooey cheese make them so fun to serve and eat!
Around here, biscuits are a bit of a religion. Small cheers arise the moment someone suggests making biscuits for breakfast. Or as a side for dinner. And there is inevitably a battle over the last biscuit at our dinner table.
Does this sound at all familiar?
Biscuits are easy to make and oh-so delicious—mostly when slathered in butter. But I especially love them when they are packed with flavor all on their own.
These Easy Cheesy Drop Biscuits with Meat are a play on the Sausage and Cheese biscuits that I used to pick up from the bakery around the corner from my first apartment after college.
And they’re made super easy thanks to the CarandoⓇ Fresh Italian-style Meatballs that I pick up at Shaw’s.
While I’m typically a stickler about making my own meatballs (I’ve never made a meatball better than my Godfather’s—much to my mother’s chagrin), these pre-made meatballs are fabulous to use when you need quickly seasoned Italian meat but don’t want to use sausage.
What I love about Carando Meatballs specifically is that they are high quality and use classic Italian ingredients. They make a fabulous head-start for homemade Italian-inspired meals.
I pick them up at Shaw’s when I’m in a rush because it’s so easy to run in and find exactly what I’m looking for quickly. Plus, the mobile app makes it so easy to save with personalized coupons.
How to make Easy Cheesy Drop Biscuits with Meat
For this recipe, I start by sauteing half a pack of Carando’s meatballs. I break them up with a spatula as they’re cooking to create small bite-size pieces that will blend well into the biscuits.
I’m a huge proponent of shredding your own cheese because it melts so much better but if using pre-shredded cheese saves you time, go for it!
I mix up a quick drop biscuit dough that requires very few ingredients—plus, a little seasoning to drive home that Italian flavor. Next, I add the cooked, drained meat and shredded cheese.
Then, we just drop the biscuit mixture by spoonfuls onto a baking pan and into the oven they go!
These Easy Drop Biscuits will come out crispy and gloriously golden-brown. And those little pockets of Italian-seasoned meat and gooey cheese are divine!
What’s the difference between regular biscuits and drop biscuits?
Essentially, drop biscuits simply have more liquid added to them to make them easier to drop by spoonfuls onto a baking sheet. I prefer them for quick meals because they don’t require as much work to roll out and cut. Drop biscuits take up less counter-space to make and they create less mess overall.
How do I store leftover biscuits?
Leftover biscuits, you say?! Hah, not in our house!
Just kidding… sometimes it happens to the best of us. These Easy Drop Biscuits can be stored in an airtight container at room temperature or in the refrigerator for 5 days. I suggest toasting them a bit to reheat them and give them that glorious out-of-the-oven crunch.
Drop biscuits can also be frozen for up to 1 month.
- 6 (1/2 a pack) CarandoⓇ Fresh Italian-style Meatballs
- 1 cup shredded cheddar cheese
- 2 cups white whole wheat flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- 1 tbsp sugar
- 1 teaspoon Italian seasoning
- ½ cup vegetable shortening
- 1 cup milk
Preheat the oven to 425 F.
Break up the meatballs into a saute pan and brown over medium heat until cooked through, about 8-10 minutes. Remove the browned meat to a paper towel-lined plate and let it drain.
In a large bowl, mix together flour, salt, baking powder, sugar, and Italian seasoning. Cut in the shortening using a pastry blender or two forks—the mixture should resemble wet, clumpy sand when fully combined.
Pour the milk into the flour-shortening mixture and stir with a wooden spoon until a ball forms. Add in the drained sausage and shredded cheese, and stir to combine.
Using a large cookie scoop or a tablespoon, drop the biscuit mixture by 3-tablespoon amounts into a baking sheet—leaving about a 1/2 inch between each biscuit.
Bake at 425 for 15-20 minutes until the tops are golden and the bottoms are just starting to brown. Remove from the oven and let cool. Serve warm plain or with butter or tomato sauce.