Cheesy Biscuit Soup Toppers
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 box of Sharp Cheddar Biscuits
- • 4 - 6 tbsp butter
- • 6 oz shredded cheese of your choice
- • Soup of your choice, for serving
When the temperatures drop and the days feel a little shorter, it’s officially soup season—the coziest time of year. There’s nothing better than wrapping your hands around a warm bowl of your favorite hearty soup, especially when it’s topped with something golden, buttery, and irresistibly cheesy. These Cheesy Biscuit Soup Toppers bake up crisp on the outside, soft on the inside, and melt beautifully into whatever comforting bowl you’re craving, turning a simple weeknight dinner into a winter-worthy treat.
The best part? You can easily customize them to match your mood (or whatever’s in your fridge). Pair sharp cheddar biscuits with creamy tomato soup, try mozzarella over Italian-inspired minestrone, or sprinkle pepper jack onto the biscuits for a little heat with chicken tortilla soup. Swap cheeses, experiment with different soups, and make each bowl uniquely yours. However you serve them, these cheesy toppers are the perfect way to warm up from the inside out all winter long.
Instructions:
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Add shredded cheese to a shallow bowl or a separate piece of parchment paper.
- Separate or cut the slab of biscuits into individual pieces. Butter the bottom and sides of the biscuits. Then, press the biscuits gently into the shredded cheese. Use your hands to help the cheese adhere to the buttered biscuits. Place each biscuit on the lined baking sheet.
- Once all biscuits are buttered and covered with cheese, optionally melt and brush with any leftover butter. Bake for about 12 to 15 minutes or until the biscuits are fully warmed through and the cheese is melted.
- To serve, add the soup toppers to a bowl of your favorite soup and enjoy!
