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Drop Biscuits with Cheddar and Mustard Greens


  • 3 cups whole grain flour I used a combination of white whole wheat and whole wheat pastry
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 cups grated sharp cheddar cheese about 6 ounces
  • 2 cups cooked leafy greens well-chopped
  • 1 1/4 to 1 1/2 cups milk or buttermilk


  • In a large bowl, whisk together the flour, baking powder and salt.
  • Add the grated cheese and combine with a fork.
  • Stir in the cooked greens.
  • Add 1 cup of milk and stir. Continue adding milk and mixing (switching to a hand at this juncture is good) until the dough just comes together and all the flour is incorporated.
  • Using a large spoon, cookie scoop or a 1/2 cup measuring cup, portion the dough into a parchment or Silpat-lined baking sheet.
  • Bake drop biscuits at 400 degrees F for 18-20 minutes, until they are golden brown on top and the visible cheese bubbles slightly.
  • Remove pans from the oven. Serve hot.
  • These biscuits freeze well, either prior to baking or after.