Air Fryer Grilled Cheese – Ready in 10 Minutes!

If you have an air fryer, grilled cheese sandwiches are the perfect easy lunch!! Crisp on the outside with melty cheese inside.

I love all of the awesome things I can cook in my air fryer from chicken breasts to Brussels sprouts. This air fryer grilled cheese tops the list for me for sure.

plated Air Fryer Grilled Cheese with pickle slices on top

Why I Love It So Much

Making a grilled cheese sandwich isn’t difficult but it’s even easier in the air fryer.

  • It’s easy to make 4 sandwiches at once (I have a Cosori XL 5.8qt).
  • They brown perfectly on both sides (and are not greasy).
  • I find them to be the perfect amount of crisp with melty cheese.
  • Super easy cleanup with just a wipe to the basket.

Make the classic pairing of grilled cheese and our delicious homemade fresh tomato soup, and a side of colorful fruit kabobs.

Ingredients

BREAD Any bread will do from sandwich bread to leftover French bread. Use what you have on hand.

BUTTER Lightly butter the bread with real butter. I love to add a tiny pinch of garlic powder to the outside of the bread but it’s optional.

CHEESE Sharp cheddar has great flavor but don’t stop there, add whatever is in your fridge. Brie, cream cheese, pepper jack, anything goes!

I often add a couple of slices of thick real cheddar and a single slice of processed cheese for great texture.

two grilled cheese sandwiches in an air fryer basket

How to Make a Grilled Cheese in the Air Fryer

  1. Butter each slice of bread. Place the bread butter side down in the air fryer basket.
  2. Add cheese to each piece of bread and top with another piece of buttered bread (butter side out). Sprinkle with garlic powder if desired.
  3. Cook 4 to 6 minutes, or until the sandwiches are crisp & golden brown.

Leftovers

  • Keep the leftover sandwiches in a covered container in the refrigerator for about 2 days. The best way to reheat grilled cheese sandwiches is to re-toast them in the air fryer for a couple of minutes.
  • Cube leftover sandwiches, toast in the oven, and make them into cheesy croutons for tomato soup!

Grilled Cheese Variations

Did you love these Air Fried Grilled Cheese Sandwiches? Be sure to leave a rating and a comment below! 

plated Air Fryer Grilled Cheese with pickle slices on top

Air Fryer Grilled Cheese

Cheesy and golden brown, these air fryer grilled cheese sandwiches are so easy to make for lunch, dinner, or a snack!
Course Air Fryer, Dinner, Lunch, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 sandwiches
Calories 481
Author Holly Nilsson

Equipment

Ingredients

  • 4 slices bread
  • 4 ounces sharp cheddar
  • 2 tablespoons butter
  • ¼ teaspoon garlic powder optional

Instructions

  • Preheat air fryer to 350°F.
  • Butter one side of each slice of bread. Place cheese in the middle, keeping the butter on the outside of the bread.
  • Sprinkle the bread with garlic powder if using and place in the air fryer.
  • Cook 4-6 minutes or until golden on the outside and melted inside.

Notes

Air fryers can vary, you may need to cook your sandwiches a minute more or less.

Swap out the cheddar for any cheese you have on hand.

Add in your favorites. Bacon, tomato slices, jalapenos, the possibilities are endless.

Nutrition

Calories: 481 | Carbohydrates: 29g | Protein: 20g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 743mg | Potassium: 165mg | Fiber: 2g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 490mg | Iron: 2mg
Air Fryer Grilled Cheese in the air fryer with writing
Air Fryer Grilled Cheese cooked with a title
Air Fryer Grilled Cheese with a title
Air Fryer Grilled Cheese in the air fryer and plated with a title

Originally posted at Spend with Pennies

Oatmeal Chocolate Chip Cookies

How can oatmeal get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are the perfect mix between Oatmeal Cookies and Chocolate Chip Cookies, so chewy and sweet!

oatmeal chocolate chip cookies on cutting board

To know my husband is to know that Oatmeal Chocolate Chip Cookies are his very favorite. (The baked cookies…and the cookie dough.) The chewy oats paired with the soft baked cookie and melty chocolate chips is so dreamy! There is absolutely a time and place for the original chocolate chip cookies, oatmeal chocolate chip are a great variation! If you’ve never had one, get ready to live!

Main Ingredients Needed

Lot’s of common ingredients in this ingredients list, which means you could probably make these amazing Oatmeal Chocolate Chip Cookies today! Here’s what you’ll need:

  • Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
  • Brown Sugar – to sweeten with that slight molasses taste.
  • Granulated Sugar – to sweeten.
  • Eggs – this helps add structure to the cookies.
  • Vanilla – delicious flavor!
  • Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old fashioned rolled oats.
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda + Powder – the leavening for the dough.
  • Salt – to balance out all the flavors.
  • Chocolate Chips – I used semi-sweet regular sized chocolate chip cookies but I also love using mini chocolate chips (for evenly distributed chocolate morsels).

How to Make Oatmeal Chocolate Chip Cookies

I use a tried and true, traditional method for making cookies! For full details on how to make Oatmeal Chocolate Chip Cookies, see the recipe card down below 🙂

Step 1: Preheat Oven and Prep Pans

Preheat oven to 325 degrees. Line light-colored baking sheets with parchment paper and set them aside.

Cream butter together with brown sugar and granulated sugar.

Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.

Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.

scooped oatmeal chocolate chip cookie on baking sheet

Step 3: Bake and Cool

Scoop onto parchment paper-lined baking sheets using a 3 tablespoon scoop and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool for a couple of minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Want Smaller Cookies?

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

oatmeal chocolate chip cookies on baking sheet

How I Keep My Cookies Soft

The best method for storing and keeping cookies soft is to store in an airtight container with a piece of bread. I find that plain white sandwich bread works best for this and a gallon sized Ziploc bag. That way, your Oatmeal Chocolate Cookies can stay soft for days!

oatmeal chocolate chip cookies on baking sheet

Seriously make these babies today, and if not today, sometime soon!

The printable recipe card is down below, enjoy!

oatmeal chocolate chip cookies on baking sheet

Print

Oatmeal Chocolate Chip Cookies

How can Oatmeal Cookies get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are perfectly chewy and sweet.
Course Desserts
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 small cookies
Calories 157kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside. Cream butter together with brown sugar and granulated sugar.
  • Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure its evenly mixed.
  • Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.
  • Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop and bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Notes

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Nutrition

Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Oatmeal Chocolate Chip Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

French Dip Sandwiches

I love French Dip Sandwiches, but don’t love the time it takes to make the classic version. Enter my super speedy method! Roast Beef lunch meat and store bought Au Jus are jazzed up with a few extra ingredients to make this whole sandwich taste amazing and come together in about 15 minutes. It’s a killer dinner and so so delicious with Macaroni Salad or Potato Salad.

dipping french dip sandwich in au jus

French Dip Sandwiches in 15 Minutes

I know that title seems a little unbelievable, but it’s true! I’ve rigged the classic French Dip Sandwich and shaved down as much time as possible to create a fast but still delicious and flavorful sandwich you are going to love. With the help of your broiler and a few store bought ingredients, you will be enjoying these French Dips in no time. Makes amazing lunches or fast dinners.

Main Ingredients Needed

Here is the really short list of grocery items needed to make these French Dips at home!

  • Au Jus Gravy Mix– a powdered mix when whisked together with water creates a really tasty base for our Au Jus dip. This is the Au Jus Mix I used, but feel free to use the brand you prefer.
  • Roast Beef– thinly sliced lunch meat. I look for the roast beef that has the least amount of fat in the deli case. That’s just my preference, though. Use a brand you like.
  • Garlic + Bay Leaves– used to flavor the au jus so it tastes more homemade
  • Hoagie Rolls– I like toasting the exterior of these rolls just a touch before opening them up and toasting the insides. The toasting is completely optional, but I do find that it helps them hold up a little better.
  • Butter-used to butter the inside of the toasted rolls
hot roast beef in au jus in pan with tongs

How to Make French Dip Sandwiches

Again, this is a speedy recipe. No special equipment or tools needed. For increments and more specific directions, check the recipe card at the bottom of this post, right before the comments.

Step 1: Make the Au Jus + Warm the Beef

Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.

Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.

Step 2: Toast and Butter Your Rolls

While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don’t want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the juicy meat. Also optional, but feel free to spread butter on the exterior of the roll too. It miiiight be overkill, but man is it good.

Once the insides of the bread are toasted, spread 1/2 tablespoon of butter onto each half and rub with raw garlic clove. SO much flavor is added when you rub the bread with the garlic. Don’t skip this step! It makes such a difference.

Step 3: Assemble the French Dips

Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again briefly to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.

Add the top, cut in half and serve with hot au jus.

Favorite Sides for Hot Sandwiches

While the warm French Dip Sandwich is really filling and delicious on its own, here are a few tasty sides that would made this meal more complete:

dipping french dip sandwich in au jus

Love French Dip Sandwiches? Try these other Favorites:

Anyways, I hope you love love love this recipe as much as my family has come to love it! It’s a simple dinner that has made our dinner menu three weeks in a row. While I love spending the time on classic recipes from time to time, sometimes its nice to have a quick recipe in your back pocket for those busy nights. Enjoy, friends!

dipping french dip sandwich in au jus

Print

French Dip Sandwiches

Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 sandwiches
Calories 487kcal

Ingredients

  • 1 Powdered Au Jus Mix
  • 3 cups water to make the au jus, check package directions
  • 3 cloves garlic divided
  • 2 bay leaves
  • 14 oz Roast Beef Lunch Meat
  • 4 Hoagie Buns/Rolls
  • 4 tablespoons butter
  • 4 slices provolone cheese

Instructions

  • Turn oven onto broil. Line a baking sheet with foil and set aside.
  • Whisk powdered Au Jus together with water in the bottom of a pot or deep skillet. (Mine called for 3 cups of water, but double check yours to make sure that increment of water to powder is correct. You want to make it according to package directions.) Smash two cloves of garlic and add them to the au jus. Add the bay leaves. Transfer to stove and bring to boil. Reduce to simmer and add in the roast beef to warm. Keep meat warm over low heat.
  • While au jus/meat is warming, toast your hoagie buns. I like to toast the bottoms of the rolls, and toast the insides. Watch your bread closely as you don’t want it to burn. The toasting is definitely optional but it helps keep your bread together when you add the meat.
  • Once the insides of the bread are toasted, spread 1/2 tablespoon of butter onto each half and rub with raw garlic clove.
  • Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.
  • Add the top, cut in half and serve with hot au jus.

Notes

To make this more Macro Friendly, simply reduce the butter by half OR omit it completely.

Nutrition

Calories: 487kcal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2124mg | Potassium: 407mg | Fiber: 2g | Sugar: 5g | Vitamin A: 521IU | Vitamin C: 46mg | Calcium: 557mg | Iron: 5mg

The post French Dip Sandwiches appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Roasted Sweet Potatoes & Carrots – In the Air Fryer!

Roasted Sweet Potatoes and Carrots are extra easy peasy in the air fryer (but they can be made in the oven too)!

Sweet potatoes & carrots are cooked to tender perfection with a bit of brown sugar, cinnamon, and salt for the perfect side dish!

top view of Air Fryer Roasted Sweet Potatoes and Carrots glazed in a bowl

Easy Air-Fried Veggies

These can be oven roasted or air fried. If you’re new to air frying, you can find everything you need to know about air fryers here!

Veggies cooked in an air fryer are similar to roasted veggies and taste great because they come out caramelized!

Much like air fryer potatoes, they take a fraction of the time and come out fluffy inside and crispy on the outside.

cut up sweet potatoes and carrots with ingredients to make Air Fryer Roasted Sweet Potatoes and Carrots

Ingredients

VEGGIES Any kind of sweet potatoes and carrots work well in this recipe. Feel free to try rainbow-colored carrots or white/yellow sweet potatoes.

OIL/BUTTER Oil is great for making the seasonings stick and butter is added after cooking for flavor.

Air Fryer Roasted Sweet Potatoes and Carrots in the air fryer after cooking

Sweet or Savory

  • Brown sugar goes well with carrots and sweet potatoes, it’s great in this recipe to make a sweeter side with a dash of cinnamon.
  • If you’d prefer a savory dish, carrots and sweet potatoes pair well with fresh thyme or dill.
  • Either way, toss with butter and salt once they’ve cooked.

How to Roast Sweet Potatoes & Carrots

Just like most air fryer recipes, this cooked quickly compared to the oven version (but I’ve included directions for both below).

  1. Prepare sweet potatoes and carrots according to the recipe below.
  2. Toss veggies with all of the other ingredients except butter.
  3. Cook in the air fryer for about 15 minutes or in the oven for about 35 minutes.
  4. Toss with butter and serve.

Leftovers

  • Store leftover sweet potatoes and carrots in an airtight container in the refrigerator and they’ll last about 3 days.
  • Reheat them by placing them in a toaster oven or under the broiler for about 7 minutes.
  • Freeze to add to soups or stews.

Fave Air Fryer Veggies

Did you love these Air Fryer Sweet Potatoes and Carrots? Be sure to leave a comment and a rating below! 

close up of Air Fryer Roasted Sweet Potatoes and Carrots glazed in a bowl

Roasted Sweet Potatoes and Carrots

These Roasted Sweet Potatoes & Carrots are simply seasoned, cooked until crisp on the outside, tender on the inside!
Course Air Fryer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 111
Author Holly Nilsson

Ingredients

  • 3 cups sweet potatoes peeled and diced 1″
  • 3 large carrots peeled and sliced
  • 1 tablespoon olive oil
  • ¼ teaspoon each salt & pepper
  • ¼ teaspoon ground cinnamon
  • teaspoon ground ginger
  • 1 tablespoon brown sugar optional
  • 1 tablespoon butter

Instructions

  • Toss all ingredients except butter in a bowl.
  • Preheat air fryer to 400°F.
  • Place into preheated air fryer. Cook 10 minutes.
  • Shake basket and cook an additional 4-7 minutes or until lightly browned and tender.
  • Toss with butter and serve.

Notes

For sweeter veggies, add a little bit of extra brown sugar with the butter when tossing.

For a more savory side, skip the brown sugar and cinnamon and opt for salt & pepper with thyme. Or toss fresh dill with the butter after cooking.

To roast in the oven, prepare as directed. Bake on a parchment-lined pan at 400°F for 35-40 minutes or until tender.

Nutrition

Serving: 1cup | Calories: 111 | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 175mg | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15507IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
Air Fryer Roasted Sweet Potatoes and Carrots in the air fryer before cooking with writing
close up of Air Fryer Roasted Sweet Potatoes and Carrots before cooking with writing
Air Fryer Roasted Sweet Potatoes and Carrots in the air fryer with writing
Air Fryer Roasted Sweet Potatoes and Carrots in the air fryer and with ingredients to make glaze with a title

Originally posted at Spend with Pennies

Cacio e Pepe

Cacio e Pepe is one of our favorite simple pasta dishes on an Italian menu! A little pasta, some cheese, a little butter, and fresh cracked black pepper is all you need for perfection!

This dish uses just simple ingredients to achieve an incredible meal. There is a little bit of technique involved in this one to ensure you get a smooth and creamy sauce.

Cacio e Pepe on a plate with a fork

What is Cacio e Pepe?

This rustic recipe is an Italian favorite for its simple ingredients and creamy consistency. This is a dish I love to order in restaurants and while the ingredients are simple, the flavor is anything but.

In this dish, a simple sauce is made from butter, cheese and pepper with a little bit of the starchy pasta water.

While many versions use olive oil (and even sometimes a bit of cream), I opt for butter.

ingredients to make Cacio e Pepe

Simple Ingredients

PASTA – Spaghetti, capellini or any long pasta is most commonly used!

CHEESE Pecorino romano is the cheese listed in this recipe for its nutty and bright flavor. Parmesan or asiago will melt easily and evenly too. I find I get the best results if I finely shred the cheese on the small side of a cheese grater myself.

Do not use pre-shredded or store grated cheeses in this recipe, they often have additives that affect how they melt.

ingredients to make Cacio e Pepe

Serve cacio e pepe with tossed salad and some cheesy garlic breadsticks!

How to Make Cacio e Pepe

Simply wholesome and unforgettable, Cacio e Pepe makes a perfect meal!

This recipe can be a bit tricky. This recipe has simple ingredients but to be honest, can take a couple of times to get it just right (kind of like making a carbonara).

There are many different methods used for making this recipe from Serious Eats’ two pan method to the addition of cream from Cooks Illustrated. I personally find cooking the butter with starchy water and then adding the pasta and finally mixing in the cheese works best.

If the mixture is too hot, the cheese can seize up.

  1. Grate Cheese (per recipe below) finely using the smallest side of a box grater. I tried using a food processor to grate it a few times, the results were not as smooth.
  2. Boil Pasta in just enough water to cover it (you need starchy water for the sauce so don’t add too much). Cook until pasta is al dente. Reserve some of the pasta water. Do not rinse!

adding spaghetti to sauce to make Cacio e Pepe

  1. Make Sauce Work quickly, you need the pasta to be hot. While pasta drains, immediately melt butter in the sauce pan and whisk in some of the pasta water until smooth. Toss cooked pasta with the mixture.
  2. Add Cheese With the heat OFF, add cheese a bit at a time tossing with pasta until melted. Add a bit of hot pasta water if needed. Continue adding cheese and pasta water slowly a bit at a time until you get a creamy consistency.

process of adding cheese to pot to make Cacio e Pepe

Tips for a Smooth Sauce

Ensure the cheese is finely shredded by hand (don’t use pre-shredded cheese).

Prepare ALL ingredients before you begin.

Work quickly to use the heat from the pasta (and pasta water) to melt the cheese.

Heat pasta water and butter over low heat until smooth. Remove from the heat and before you begin adding the cheese a very little bit at a time while stirring. If the pasta water is too hot, it can cause the cheese to seize up.

Cacio e Pepe after cooking on a plate

  • Cacio e pepe is all about the pasta, so cooking it properly is key. Do NOT overcook.
  • This recipe needs really starchy pasta water so cook in just enough water to cover the pasta.
  • The sauce clings best to unrinsed pasta. Same goes for the pasta water, some of the pasta starch remains in the water, making it a perfect thickener for cacio e pepe.
  • Prep ahead and be ready. Once the pasta is cooked, this dish comes together fast!
  • We’ve had the best results in a non-stick pan.

Perfect Pasta Dishes

Did your family love this Cacio e Pepe? Be sure to leave a comment and a rating below! 

Cacio e Pepe on a plate with a fork

Cacio e Pepe

This cheesy pasta is simple perfection.
Course Dinner, Entree, Lunch, Main Course, Pasta
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 477
Author Holly Nilsson

Ingredients

  • 12 ounces spaghetti or long pasta
  • 4 ounces Pecorino Romano plus extra for garnish
  • 1 ½ teaspoons black pepper finely ground
  • 3 tablespoons butter

Instructions

  • Bring a shallow pot of salted water to a boil. You want enough water to cook the pasta but you want the water to become very starchy so don’t overfill the pot. The water should just barely cover the pasta.
  • Meanwhile, shred cheese with the fine side of a cheese grater. Add finely ground black pepper.
  • Add pasta to boiling water and cook until al dente. Drain well, reserve 1 ½ cups of pasta water (do not rinse pasta). The pasta water should be a bit starchy and a little thick.
  • Working quickly, place 3 tablespoons butter in a pan and melt over low heat. Whisk in 1/3 cup of pasta water until smooth. Remove from the heat.
  • Add the hot pasta and toss with the butter in the pan. With the heat off add cheese a couple tablespoons at a time while tossing with tongs until melted.
  • Continue adding cheese a little at a time tossing until melted and adding pasta water as needed to create a creamy sauce.
  • Garnish with additional cheese and parsley if desired. Serve immediately.

Notes

  • Do not use pre-shredded cheeses.
  • Prepare all ingredients before you begin.
  • Shred the cheese with the fine side of a cheese grater.
  • Use just enough water to cook the pasta, you want it to be very starchy.
  • Do not rinse the pasta, you need the starch on the pasta.
  • Save some pasta water, you need the starchy water for the sauce.
  • Work quickly once the pasta has drained, you need the heat from the pasta to melt the cheese to create the sauce.
  • Only add the cheese once removed from the heat so it melts smoothly and evenly.
  • You may not need to add all of the cheese or all of the pasta water. Add just enough to get a creamy sauce.
  • The pasta will thicken as it stands/cools so don’t discard your pasta water in case you want to thin out your sauce.
  • We’ve had the best results in a non-stick pan.

Nutrition

Calories: 477 | Carbohydrates: 65g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 395mg | Potassium: 224mg | Fiber: 3g | Sugar: 2g | Vitamin A: 293IU | Calcium: 323mg | Iron: 1mg
plated Cacio e Pepe with writing
ingredients to make Cacio e Pepe with plated dish and a title
Cacio e Pepe on a plate with a fork and writing
close up of Cacio e Pepe with a title

Originally posted at Spend with Pennies

Drop Biscuits – Ready in 30 Minutes!

These homemade drop biscuits are buttery and fluffy without all of the fuss of rolling dough!

Melt-in-your-mouth, they’re the perfect savory biscuit for soaking up soup, sauce, or gravy. Serve them with butter or top them with jam.

close up of Easy Drop Biscuits

Biscuits Made Easy

We love Homemade Biscuits served with soups and stews, topped with jam and of course served with sausage gravy.

A drop biscuit is the perfect quick and easy solution when dinner is on the go! Skip the box mix, these are just as easy!

Light, fluffy biscuits are just six ingredients away!

ingredients to make Easy Drop Biscuits

Ingredients

These easy drop biscuits are an everyday recipe that can be prepared for breakfast, lunch, or dinner.

  • Butter Ensure the butter is cold, this creates little pockets that add lift and texture (and of course flavor).
  • Milk Again, cold is best. This adds moisture, texture and helps with browning.
  • Flour These biscuits use all-purpose flour, you can substitute half with whole wheat flour if preferred.
  • Leavening: Baking soda, baking powder, and a little salt to produce airy biscuits with the perfect texture every time!

Variations

This recipe is easily up-leveled by switching out the milk for buttermilk or mixing cheddar cheese or herbs into the dough.

Drop biscuits are also perfect for dumplings which are basically uncooked drop biscuits that are added to the top of chili, or a savory soup or stew!

scooping out Easy Drop Biscuits and putting on a baking sheet with parchment paper

How to Make Drop Biscuits

These 6-ingredient biscuits give a new meaning to the words ‘quick and easy’!

  1. Whisk together dry ingredients.  Cut in cold butter with a pastry blender or two knives until it resembles small peas.
  2. Add milk a little at a time until the dough is thick but able to be scooped and dropped with a spoon.
  3. Drop dough onto a prepared baking sheet and bake per recipe below or until the biscuits are lightly browned.

close up of cooked Easy Drop Biscuits

How to Store Leftover Biscuits

  • Drop biscuits keep best in a covered container or a zippered bag at room temperature for about 3 days.
  • Uncooked biscuits will keep in the freezer for about 3 months as long as they are in a zippered bag—don’t forget to write the date on the outside! Frozen biscuit dough can be baked for about 18 to 20 minutes.
  • Cooked biscuits can be frozen in a zippered bag for up to 2 months. Let them thaw at room temperature before serving.

Serve Biscuits With…

Did you love these Easy Drop Biscuits? Be sure to leave a comment and a rating below! 

Easy Drop Biscuits on a table with a close up of a biscuit with melted butter on top

Easy Drop Biscuits

With only a handful of simple ingredients and 30 minutes, these flavorful drop biscuits are ready to serve!
Course Bread, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 biscuits
Calories 133
Author Holly Nilsson

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • cup cold butter
  • 1 to 1 ¼ cup milk

Instructions

  • Preheat oven to 400°F. Grease a large baking sheet.
  • Whisk flour, baking powder, salt, and baking soda in a medium bowl.
  • Add cold butter and cut in with a pastry blender until the butter is the size of peas or slightly smaller.
  • Add milk a bit at a time stirring after each addition until the dough holds together but is soft enough to be dropped with a spoon.
  • Drop dough by heaping tablespoons to create 12 biscuits.
  • Bake 12-15 minutes or lightly browned.

Notes

Drop biscuits will keep for up to 3 days stored in an airtight container at room temperature. 

Nutrition

Calories: 133 | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 274mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Calcium: 93mg | Iron: 1mg
close up of Easy Drop Biscuits with melted butter on top and writing
Easy Drop Biscuits on a baking sheet with a title
Easy Drop Biscuits with a title
Easy Drop Biscuits on a baking sheet and close up with butter with a title

Originally posted at Spend with Pennies