Got leftover corned beef and need a break from sandwiches or hash? Try adding it to these quick drop biscuits – no kneading or rolling required. Along with a pot of cauliflower soup, it’s what’s for dinner in our house tonight.
For the creamy yet creamless soup, I made this cauliflower soup minus the mushrooms. I might tell the family it’s potato soup, and I’ll probably get away with it because the cauliflower taste is very subtle while the power of suggestion is very strong.
Corned Beef & Cheddar Drop Biscuits
Makes about 16 biscuits
- 2 ½ cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into pieces
- ¾ cup plain Greek yogurt or sour cream
- ½ cup skim milk
- 1 large egg
- 1 cup (packed) coarsely grated aged/extra sharp cheddar cheese (or Swiss or Gruyère)
- 1 cup coarsely chopped corned beef
Heat oven to 400°F. Line 2 large baking sheets with parchment paper. Add first 6 ingredients to food processor and pulse until mixture resembles coarse meal.
Mix yogurt, milk and egg in a measuring cup; add to flour mixture and pulse a few times until the dough comes together (will be sticky).
Add cheese and pulse a few more times. Add corned beef and pulse once or twice (or mix in by hand if you want bigger chunks.)
With a spoon, drop mounds of dough onto lined baking sheets.
Bake for approximately 20 minutes, or until golden brown. (Rotate baking sheets halfway through baking for more even results.)
Serve for breakfast, lunch or dinner!