These Cheesy Meatball-Studded Drop Biscuits are super satisfying on their own or slathered with butter, tomatoes, or marinara. They take less than 30 minutes from prep to cooked, and they’re a total crowd-pleaser for breakfast prep, snack time, or as a dinner side.
Course Side Dish
Cuisine American
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 12biscuits
Calories 272kcal
Ingredients
6(1/2 a pack) CarandoⓇ Fresh Italian-style Meatballs
1cupshredded cheddar cheese
2cupswhite whole wheat flour
½teaspoonsalt
4teaspoonsbaking powder
1tbspsugar
1teaspoonItalian seasoning
½cupvegetable shortening
1cupmilk
Instructions
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.