Cheddar Drop Biscuits
Your only problem with these great biscuits will be the irresistible force drawing you to eat too many, especially when they’re still warm. You can use this good, reliable recipe any time you’re craving a moist and savory drop biscuit. I love to serve these with Butterfield Stageline Chili, broken up into little pieces and stirred into the bowl. You can also keep them at the ready wrapped in resealable plastic bags in the freezer—reheat in a 275°F oven for 5 minutes, or let defrost at room temperature for 30 minutes before heating in the microwave briefly. Reheated frozen biscuits taste just like fresh-baked.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/2 teaspoon coarse salt
- Pinch cayenne pepper
- 6 tablespoons cold unsalted butter, cut into small cubes
- 8 ounces sharp white cheddar, shredded
- 1 1/3 cups buttermilk, well shaken
- 3 tablespoons chopped chives
- Preheat oven to 425 degrees with racks in upper and lower third positions. Line two baking sheets with parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
- Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart.
- Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.
Good to know: If you’re serving these with chili, you can drop the batter in large dollops right on top of the chili pot about 15 minutes before the chili is done. The result will be a moist, soft version instead of the crunchy contrast of oven-baked biscuits. Scoop up a cheddar “dumpling” with each portion of chili. I even drop smaller dollops of this dough over my favorite chicken chowder as it cooks, for quick chicken and dumplings.