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Secret Ingredient host Scott Herbert prepares cheddar cheese biscuits using a non-food secret ingredient: a cast iron skillet. Learn why cast iron skillets have been an essential kitchen tool for hundreds of years and why they can be a healthy choice for your kitchen too.
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Cheddar Cheese Drop Biscuits
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3 Responses to “Cheddar Cheese Drop Biscuits”
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as to your above story – I still use my grandmothers cast iron skillet and dutch oven
June 23rd, 2008 at 10:54 am
I have two of my grandmothers 16″ cast iron skillets. We make the best deep dish pizza in one and in the other I make a large pineapple with cherries upside down cake for company. We have always cook with them over our campfires.
June 23rd, 2008 at 9:00 pm
When I printed this recipe off the website, it calls for self-rising flour, AND salt and baking powder. Is this correct? Sounds like a lot of baking powder.
October 7th, 2009 at 5:18 pm