There is something mighty satisfying about turning a humble can of biscuits into a tray of crunchy, cheesy little bites that disappear faster than you can set them on the table. These southern 3-ingredient crispy biscuit pennies are the kind of easy party nibble folks in the Midwest and South have long loved for church suppers, card nights, and backyard get-togethers, because they are simple, thrifty, and downright irresistible with their buttery crunch and savory cheese.
Serve these warm right off the tray with a bowl of marinara, ranch, or a little pimento cheese on the side for dipping. They also fit right in beside a pot of chili, a hearty vegetable soup, or a platter of sliced ham and pickles if you are putting out snacks for a crowd. For fall gatherings, I especially like them with apple cider or a big crock of soup simmering on the stove.
Servings: 8
1 can refrigerated buttermilk biscuits (8-count)
1. Heat the oven to 375°F and line a baking tray with foil for easy cleanup.
2. Open the biscuits and cut each one into 4 even pieces, making little coin-shaped rounds.
3. Toss the biscuit pieces with the melted butter until coated, then sprinkle in the shredded cheddar and toss again so the cheese clings to the dough.
4. Spread the pieces out on the prepared tray, leaving a little space between them, and bake for 12 to 15 minutes until puffed, deep golden around the edges, and crisp on the bottoms.
5. Let them cool for 2 to 3 minutes so the cheese crisps up, then serve warm.
Add a little seasoning: If you have it on hand, a pinch of garlic powder, onion powder, or paprika can be tossed in with the cheese for a little extra savoriness without changing the simplicity of the recipe.
Try another cheese: Sharp cheddar gives the best bold flavor, but Colby, Monterey Jack, or a cheddar-jack blend all work nicely. Just use a finely shredded cheese so it melts and crisps evenly.
Make them extra crisp: For more crunch, bake them a minute or two longer and be sure not to crowd the tray. Those little browned cheese bits around the edges are some of the best bites on the whole pan.
Serve right away: These are at their very best warm from the oven when the edges are crisp and the centers are still tender. If you need to refresh leftovers, pop them back in the oven for a few minutes instead of microwaving.
