Ah, the humble biscuit—nothing quite says “welcome home” like the warm, cheesy embrace of freshly baked cheddar drop biscuits. They’re the culinary equivalent of a cozy blanket on a rainy day or maybe even that unexpected Taylor Swift concert announcement that has everyone buzzing. Quick to whip up and gone even faster, these biscuits are like little puffs of happiness that demand to be dunked in soup, slathered with butter, or just devoured straight off the baking sheet.
Steps
- Preheat your oven to 450°F (230°C) and prepare a baking sheet with parchment paper. Melt the butter and let it cool slightly.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and garlic powder by whisking them together.
- In a separate container, mix the cooled melted butter with the buttermilk. It’s okay if the butter slightly re-solidifies or curdles with the buttermilk.
- Pour the buttermilk mixture into the dry ingredients, stirring until just combined. Gently fold in the shredded cheddar cheese.
- Use spoons to drop heaping spoonfuls of the batter onto the prepared baking sheet, ensuring they are about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until the biscuits turn a light golden brown.
- While the biscuits bake, prepare the topping by mixing melted butter with garlic powder and dried parsley.
- Once baked, generously brush the biscuits with the prepared butter mixture. Serve the biscuits warm for the best flavor.
Ingredients
- 4 tablespoons melted unsalted butter
- 1 cup (125 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup (118 ml) buttermilk
- 1/2 to 1 cup (55-110 g) thickly shredded sharp cheddar cheese
- 2 tablespoons salted butter (or unsalted with a pinch of salt)
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried parsley
Nutritional Values
Calories: 1416kcal | Carbohydrates: 120g | Protein: 32g | Fat: 96g | Saturated Fat: 56g | Cholesterol: 256mg | Sodium: 2128mg | Potassium: 752mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2864IU | Calcium: 752mg | Iron: 8mg
FAQ
- Can I use self-rising flour instead of all-purpose flour for this recipe?
- It is recommended to use all-purpose flour for this recipe. Self-rising flour contains added leavening agents and salt, which can alter the texture and taste of the biscuits.
- What type of cheese works best for these biscuits?
- Sharp cheddar cheese is suggested for the best flavor. It’s advised to use thickly shredded cheddar rather than finely shredded to achieve the optimal texture and cheesy pockets.
- How should I store leftover biscuits, and how long will they keep?
- Garlic Cheese Drop Biscuits are best enjoyed warm but can be stored in an airtight container at room temperature for up to two days.
- What can I do if I don’t have buttermilk on hand?
- You can use a homemade buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes until it curdles.
- Is it necessary to use a pastry brush for applying the butter topping?
- While a pastry brush is convenient, you can also spoon the melted butter mixture over the biscuits if you don’t have one available.
Tips
- Stir the wet and dry ingredients together only until just combined to avoid over-mixing, which can result in dense biscuits.
- For an extra flavor boost and to make cheddar bay-style biscuits, add a small amount of Old Bay seasoning to the dry ingredients.
- Serve the biscuits warm for the best taste, and store any leftovers in an airtight container at room temperature for up to two days.
- Use an ice cream scoop with a lever to easily portion out and drop the biscuit dough onto the baking sheet, ensuring evenly sized biscuits.
Equipment
- Baking Sheet: A flat, rectangular metal pan used for baking.
- Parchment Paper: Non-stick baking paper used to line the baking sheet.
- Pastry Brush: Used for brushing the butter mixture onto the biscuits.
- Ice Cream Scoop with Lever: Useful for easily scooping and dropping biscuit batter onto the baking sheet.
