Kyiv Cheese Drop Biscuits | Italian Centre Shop
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Prep Time

15 min

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Total Time

30 min

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Serves

10- 12 biscuits

Ingredients

2 cups ‘00’ or all purpose flour

3 tsp baking powder

½ tsp baking soda

1 tsp kosher salt 

1/4 tsp garlic powder

½ tsp ground pepper

½ cup cold unsalted butter

1 cup shredded Ancient Kyiv Cows Milk Cheese, divided

¾ – 1 cup whole milk

Instructions

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
  2. In a mixing bowl, stir together flour, baking powder, baking soda, pepper, garlic powder and salt.
  3. Grate the butter on the coarse side of a cheese grater into the mixing bowl. Then using your hands, rub the flour and butter together until it resembles a coarse meal, about pea-sized pieces.
  4. Using a fork, stir in ¾ cup of the shredded cheese until just combined.
  5. Pour in ¾ cup of milk and stir gently until the dough comes together into a sticky, shaggy dough. If the dough is still a bit dry and all of the flour isn’t yet incorporated, add in 2 tbsp – ¼ cup more milk and stir again..
  6. Use a 1/4 cup measuring cup to scoop out mounds of biscuit dough onto the baking sheet (it does not need to be measured perfectly, just use it as a scoop). You will get about 10-12 biscuits.
  7. Brush the tops of each biscuit with a bit of milk and then divide ¼ cup shredded cheese evenly, sprinkling over the tops of the biscuits.  Bake for 14-18 minutes, until the tops of the biscuits just start to turn golden.
  8. Remove from the oven and let sit on a baking sheet for 5 minutes. Then remove to cool on a baking rack. Enjoy warm or at room temperature.
  9. Store in a container at room temperature for up to 2 days. Or, freeze for up to 2 months.

TIPS

  • Use these biscuits to make small sandwiches with prosciutto, pesto and arugula.