Daddy Biscuits

When the kids were little, I would make Pioneer mix drop biscuits for breakfast, but I’d mix in chopped up lil’ smokies. And cheese. And whatever else sounded good. We usually had no leftovers. This is a recipe I found and modified so I didn’t have to have boxes of Pioneer mix around. Why are they called Daddy Biscuits? Because anything awesome is prefixed with ‘daddy’ around here.

Time to prep: 15 minutes

Time to done: 45 minutes


  • 3 cups all-purpose flour
  • 1 cup shredded extra-sharp cheddar cheese
  • 1 package of smokies, diced (the ones with cheese in them are best!)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder, divided
  • ¾ cup unsalted butter, frozen
  • 1 ¾ cups buttermilk (I never have this so I make my own with milk and vinegar)
  • 2 tbsp butter


Preheat oven to 475 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Dice up the smokies. I’ve found cutting them into 4 pieces works best, keeps them chunky and isn’t too time consuming to do.

In a large bowl, combine flour, baking powder, baking soda, salt, and 1/2 teaspoon garlic powder. Stir it up, then add the smokies and cheese.

Grate butter using the large holes of a box grater. Stir into the mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. I use a dinner fork for this, works just as well and adds a little air to the mix.

Drop 24 large mounds of the dough (about 3 tablespoons each) onto the prepared baking sheet. I use two dinner forks for this. You’ll figure out how to dig out the right amount. When you get to the end you can re-apportion the biscuits to make everything even.

Place into oven and bake for 14-18 minutes, or until golden brown, rotating the pan halfway through baking.

Melt the 2 tbsp butter with the remaining 1/2 tsp garlic powder and drizzle on top when done.

Original recipe: