Cheesy Cornbread Drop Biscuits are fluffy and slightly sweet in the middle, full of flavor with a crisp exterior. They make the perfect pairing to soups and salads.
Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Grab yourself a bowl and celebrate National Soup Month with me!
January is National Soup Month. That might be one of the best things January has to offer? Typically, at least where I live, January means bitter cold, grey skies and gloom. I make a whole lot of soup in January. I bet we have it for dinner a couple of times a week. But sometimes there just isn’t time to dice up all of those vegetables, and cook a pot of soup all day. Sometimes, even “foodies” like me need an easy way out. Last week, I had one of those days.
The kids headed back to school after winter break, and it was time for me to get myself back on track with work, and with the clutter left behind from the holidays. It was one of those days where, before I knew it, it was lunchtime. Then the next time I looked I was rushing out the door to get them at school. The day flew by and I hadn’t even given a thought to what was for dinner that night. I went digging around my pantry, to see what I could scare up. We needed something warming, because it was a frosty -14 outside.
Enter my day saver: Idahoan® Steakhouse® Soups. Their potato soups cook in 5 minutes, with only one added ingredient … WATER. Can’t get much easier than that! Idahoan Steakhouse Soups are available in four delicious varieties: Loaded Potato, Creamy Potato, Cheddar Broccoli and Cheddar Potato. They bring together real, red Idaho potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful.
Look at that rich bowl of soup! Everything I made for dinner, I had on hand. I whipped up a pot of Idahoan Steakhouse Soups Loaded Potato, opened up one of those bags of lettuce where all of the toppings and dressing is right inside, and made a batch of Cheesy Cornbread Drop Biscuits to go along with it all. In about 30 minutes, dinner was served.
Does that look like something that was prepared in a rush?
The cornbread biscuits come together really fast. A box of cornbread muffin mix, some flour, a bit of seasoning, cold butter, buttermilk and shredded cheese. Mix it all up, drop by 1/4 cup sized scoops onto a cookie sheet, and bake them for 15 minutes. Serve them warm along side a warm bowl of Idahoan Steakhouse Loaded Potato Soup, a small salad on the side, and dinner is done!
I had everything on hand, right up to the green onions I sliced and the leftover bacon I crumbled on top.
I encourage you to pick up a couple of packages of Idahoan Steakhouse Soups. Keep them on hand for a night when you need to warm up with a comforting bowl of soup, but you just don’t have the time to make one from scratch.
Now, let’s make some Cheesy Cornbread Biscuits!
- 1 - 7 ounce box Cornbread Muffin Mix
- 1 cup self rising flour
- 5 Tablespoons cold salted butter, sliced
- 1 Tablespoon Sugar
- ½ teaspoon garlic powder
- 2 Tablespoons chives
- 1 cup shredded Colby Jack cheese (or cheddar, whatever you have on hand)
- ¾ cup buttermilk
- Preheat oven to 425 degrees. Grease a cookie sheet, or line it with a baking mat like I did.
- In a bowl, using a pastry blender, or two butter knives, combine, cornbread mix, flour, sugar, garlic powder, chives and cold butter. When combined, add in cheese and buttermilk, mix until combined.
- Drop by ¼ cup scoops onto prepared cookie sheet.
- Bake for 15 minutes. Serve hot with butter.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.