Cheddar Drop Biscuits
270kcal
Ingredients
- 2 cups all-purpose flour 250 g, spooned and leveled
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup unsalted butter 113 g, very cold and cubed
- 1 1/2 cups sharp cheddar 170 g, shredded
- 1 cup buttermilk 240 ml, cold
- 2 tbsp melted butter for brushing
Method
- Heat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Put the cubed butter in the freezer for 10 minutes.
- Whisk the flour, baking powder, baking soda, salt and garlic powder in a large bowl.
- Cut in the cold butter with a pastry cutter or your fingertips until the pieces are the size of small peas. Stir in the cheddar.
- Pour in the cold buttermilk and stir with a fork just until no dry flour remains. Lumps are fine. Do not overmix.
- Scoop about 1/4 cup of dough per biscuit onto the sheet, 2 inches apart.
- Bake 12 to 15 minutes, until tall and golden on top. Brush with melted butter and cool 5 minutes before serving.
Notes
Keep the butter and buttermilk very cold for the tallest, flakiest biscuits.
Store baked biscuits in an airtight container for 2 to 3 days. Reheat covered with foil at 350°F (175°C) for 8 to 10 minutes.
Nutrition is an estimate based on the ingredients listed and will vary with the brands you use.