I’m always looking for a simple, satisfying meal that works on a busy weeknight. We all have those days when dinner time arrives and everyone is exhausted. Easy doesn’t have to mean bland, though — a few flavorful additions can turn a quick meal into something memorable. Think of the cheddar biscuits served at seafood restaurants paired with your favorite fish. I may be tempted to hoard them in a napkin for later, but homemade biscuits are just as comforting and pair wonderfully with a ready-to-eat soup like Progresso®.
This homemade drop-biscuit recipe has long been a family favorite. It uses basic pantry staples—flour, butter and milk—so it’s easy to pull together at the last minute. To make our biscuits special, I add cheddar, bacon and chives to the dough. They paired beautifully with Progresso Rich & Hearty New England Clam Chowder for a cozy, satisfying meal.
I picked up a couple of cans during a shopping trip. I noticed they also offer French onion — which I’m eager to try with fresh bakery bread and melted cheese for dunking — and browsing can spark new dinner ideas you didn’t plan for. With Traditional, Light, and Rich & Hearty varieties, the selection makes it easy to find a favorite for any table. For us, clam chowder is a go-to.
If you’ve never tried drop biscuits, they’re a quick win: about 10 minutes to bake and only a few minutes to mix. You can have hot, fluffy biscuits on the table in under 20 minutes.
Cheesy Bacon and Chive Homemade Biscuits
Bread
15
Emilie
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 1 cup milk whole milk preferred
- 1/2 cup pre-cooked bacon, chopped or crumbled approximately 5 slices
- 1/2 cup finely shredded cheddar cheese
- 1 tablespoon chopped fresh chives
Instructions
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Preheat oven to 450°F (230°C). In a large bowl, mix flour, baking powder, sugar and salt.
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Stir in melted butter and milk just a few times until combined.
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Fold in bacon, shredded cheese and chives, mixing only until the dough is moistened.
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Drop by heaping tablespoons (about 15 biscuits) onto a lightly greased or parchment-lined baking sheet.
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Bake 10 to 12 minutes, until edges are golden brown.
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Allow biscuits to cool slightly before serving.
To speed things up, I use pre-shredded cheese, pre-cooked bacon and fresh chives from my herb garden. The biscuits turn out fluffy and full of flavor — a quick way to elevate a simple bowl of soup.
Do you have a favorite pairing with soup?
This sponsored conversation was written by the author on behalf of General Mills. The opinions and text are the author’s own.