Cheesy Cornbread Drop Biscuits

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.

Are you a fan of soup?  Me, too! But if you’re like me, you like to dab up every ounce of it from the bottom of that bowl, you need something to dip, something like these Cheesy Cornbread Drop Biscuits!

January is National Soup Month

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.  In fact, by the end of the month, it feels like about January 87th. It just drags on and on and on…..

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.

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Soup & Biscuits in a Snap

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 to warm us 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.  It 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?

How do I make the Cheesy Cornbread Drop Biscuits?

It’s easy! The cornbread biscuits come together really fast.  All you need is 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 alongside a warm bowl of Idahoan Steakhouse Loaded Potato Soup, a small salad on the side, and dinner is done!

Don’t have buttermilk on hand?  Make your own! Click for a simple “How To.”

I had everything on hand, right up to the green onions and I added some leftover bacon to the top.

So the next time you feel short on time, and you can’t make a big pot of homemade soup, take the easy route.  Of course, adding one of these Cheesy Cornbread Drop Biscuits to the side is sure to please!

Now, let’s make some Cheesy Cornbread Biscuits! 

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Cheesy Cornbread Drop Biscuits

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.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Cuisine: American

Keyword: Cheesy Cornbread Drop Biscuits

Servings: 13 biscuits

Calories: 186kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

• 1 - 7 ounce box Cornbread Muffin Mix
• 1 cup self rising flour
• 5 Tablespoons cold salted butter sliced
• 1 Tablespoon Sugar
• 1/2 teaspoon garlic powder
• 2 Tablespoons chives
• 1 cup shredded Colby Jack cheese or cheddar, whatever you have on hand
• 3/4 cup buttermilk

Instructions

• 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 1/4 cup scoops onto prepared cookie sheet.
• Bake for 15 minutes. Serve hot with butter.

Nutrition

Serving: 1 | Calories: 186kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 341mg | Fiber: 1g | Sugar: 5g

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Grab yourself a bowl and celebrate National Soup Month with me!