Cheese Biscuits are one of my favorite morning treats.  By themselves or as a side to eggs and bacon they have a wonderful flavor.  Some nights after church I have come home to make a batch with hot chocolate and coffee.What you’ll need:

• Large Mixing Bowl
• Self Rising Flour – I only use White Lily – it is simply the best.  Like my cornbread recipe use (1 cup per 2 people)
• Buttermilk (usually about 1/2 the flour measurement)
• Oil (about a Tbsp)
• 1 large Egg
• Sharp cheddar grated (1/2 cup grated per cup flour)
• For brushing on afterward if you want the “Red Lobster” effect:   melted butter and garlic salt
• Greased Cookie sheet (spray with PAM)

What you’ll do:

1. Pre-heat oven to 375 degrees
2. Put flour in bowl – I pour in to a certain spot each time (2 cups should do for 4 people)
3. Mix in cheese (this is called dredging the cheese in flour – that keeps in from clumping all together and coats all the different little grated pieces)
4. Make a hole in the middle of the flour/cheese mixture
5. Fill hole with buttermilk
6. Pour oil in until it rises (about 1 Tbsp ought to do it)
7. Break in egg
8. Using a fork, pull flour/cheese ingredients into the liquid and mix well – should have plenty of  ‘stand alone body’
9. Drop by spoonfuls onto greased cookie sheet – about 1″ apart – about 12 on a sheet – I make them small lemon size
10. Bake for 10-12 minutes (light golden brown – some cheeses spots will be darker)
    

    Ready To Bake Dropped Cheese Biscuits

Serve with butter, jams and jelly, syrup or honey.  Left overs are great sliced open and toasted with butter. ENJOY!