Cheddar Drop Biscuits
These Cheddar Drop Biscuits are cheesy, buttery, and pillowy soft. Because they are drop biscuits, they are also incredibly easy to make - so get ready to bake extras!
Servings: 12 biscuits
Calories: 198kcal
Equipment
- Food Processor
- Pastry Cutter if you don't have a food processor
- Mixing Bowl
- ¼ Cup Ice Cream Scoop
- Pastry Brush
- Silicone Spatula
- Cast Iron Skillet
- Sheet Pan
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon Old Bay seasoning or Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 teaspoons granulated white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 8 tablespoons salted butter cold, plus more for brushing
- 1 cup sharp cheddar cheese shredded
- 1 cup buttermilk plus more for brushing
Instructions
- Preheat oven to 425°F.
Using a Food Processor
- To a food processor bowl, add the flour, dry seasonings, sugar, baking powder, and baking soda. Pulse until mixed well.
- Cut the cold butter into cubes, and add them to the food processor bowl. Pulse until just combined. There should still be little pieces of cold butter in your flour mix - see the photos in the blog post above.
- Pour the flour and butter mixture into a large mixing bowl.
Using a Pastry Cutter
- Add the flour, dry seasonings, sugar, baking powder, and baking soda to a large mixing bowl. Stir well using a silicone spatula.
- Slice the cold butter into cubes, and cut the butter into the dry ingredients using a pastry cutter. There should still be little pieces of cold butter in your flour mix - see the photos in the blog post above.
Creating the Drop Biscuit Dough
- Using a silicone spatula, gently fold in the shredded cheese.
- Make a well in the middle of the bowl, then pour the buttermilk into that hole.
- Gently fold the buttermilk into the dry ingredients. You want the biscuit dough to just barely come together.Do not over mix, or biscuits will be tough!
- Let the biscuit dough sit in the refrigerator for 10 minutes.
- Add a little bit of butter and nonstick cooking spray to the bottom of a cast iron skillet or a baking sheet.
- Using an ice cream scoop, portion out evenly-sized scoops onto the skillet/baking pan. Make sure they are touching each other.
- Brush each piece with extra buttermilk. Bake at 425℉ for 23 - 25 minutes, until golden brown.
- Once the biscuits are done, remove from the oven and brush with some extra melted butter. Top with freshly chopped parsley and enjoy! These go incredibly well with a big bowl of Broccoli Cheddar Soup.
Notes
Equipment:
I include instructions for readers who have a food processor, or need to use a pastry cutter instead. While baking, I've found that a cast iron gives the best golden-brown bottoms for biscuits. However, you can always bake this in a ceramic baking pan or a sheet pan. Just remember to grease it with butter and a little non-stick cooking spray!
Ingredient Notes:
If you don't have buttermilk, you can substitute 1 cup of regular milk (or non-dairy milk) + 2 tablespoons of lemon juice/white vinegar. Let it sit for 10 minutes before adding to the recipe. Regular, full fat milk results in taller, fluffier biscuits than non-dairy milk.
Make sure your butter is cold all the way through! We use the "pulse" setting on our food processor to ensure the blades don't run too long and melt the butter. Adding the dough to the refrigerator before scooping also keeps everything at the right temperature.
Freezing Instructions:
If you're freezing after baking, let the biscuits cool completely, then add to a freezer bag or freezer-safe container. They will keep for about 2.5 months.
If you want to freeze the raw dough to bake later, follow Steps 1 - 4. Tightly wrap the dough in plastic wrap, then add the wrapped dough to a freezer-safe bag and freeze for up to 3 months.
Reheating Instructions:
For fully baked biscuits, let them thaw in the refrigerator overnight. You can then warm them to your liking in the microwave or oven.
For the frozen biscuit dough, let the bag thaw in the refrigerator overnight. Then proceed with the rest of the recipe, starting with Step 5.
Nutrition
Serving: 1biscuit | Calories: 198kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 295mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 363IU | Vitamin C: 0.01mg | Calcium: 156mg | Iron: 1mg