Cheddar, Scallion, and Jalapeño Drop Biscuits

Craving biscuits, but don't want the fuss? We hear you! That's why these drop biscuits were invented. You can get light, fluffy, great-with-stew biscuits without all the rolling and cutting (or flour-covered surfaces.)

Instead, you stir up this dough in a bowl, drop spoonfuls onto a preheated pan, and cook 'em off. They can be assembled and cooked while the stew is burbling!

Though a sheet pan will work okay for this recipe, you'll have a lot more success with a cast-iron drop biscuit pan. It'll ensure each biscuit is the same size (helping them all cook more evenly) and the heat from a preheated pan gives the bottoms of the biscuits the perfect crispy edges everyone loves. Get a cast-iron drop biscuit pan here.