Every proper Southern cook knows there are several ways to prepare biscuits, from the classic buttermilk biscuit (which in my opinion, is the ultimate Southern biscuit) to the antebellum beaten biscuit. Drop biscuits are the "easy" biscuits, requiring no kneading, rolling, cutting, or shaping of the dough (and no having to cut in butter). Light, fluffy, and crispy on the bottom, these awesome gluten-free cheddar drop biscuits make for a ridiculously easy-to-prepare, truly Southern addition to your Passover breakfast repertoire.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Mix dry ingredients together in a large bowl. Stir in egg, melted butter, and 1/2 cup of shredded cheddar cheese, and mix just to blend. Scoop about 2 tablespoonfuls of dough/batter per biscuit onto the lined baking sheet and flatten slightly with your hand. Sprinkle remaining cheddar cheese on the tips of the biscuits. Bake for 12-15 minutes, or until firm and golden. Serve hot with butter. (Optional: Brush with melted butter immediately after removing from oven.) Enjoy, y'all.