Quick and Easy Cheddar Drop Biscuits
Feel free to omit the cheese from the recipe; it works just as well without it. You can also swap in a different cheeses or additions if you're feeling creative. Adapted from Serious Eats. Makes about 16 biscuits.
Servings: 0
Ingredients
- 1/2 cup (1 stick) cold unsalted butter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2/3 cup (about 2 ounces) grated cheddar cheese
- 3/4 cup whole milk
Instructions
- Chop butter into 1/4-inch pieces and return it to the refrigerator to keep it cold until needed.
- Preheat oven to 400°F and line a baking sheet with parchment paper or grease it with butter.
- Measure flour, baking powder, and salt into a large bowl; whisk to combine.
- Add chopped butter and cheese to dry ingredients and toss to coat with flour. Working quickly with your fingers or a pastry blender, rub or cut butter and cheese into the flour until it resembles coarse meal.
- Add milk and stir with a fork until a slightly sticky, shaggy dough forms; do not over-mix.
- Using a 2 tablespoon cookie scoop, transfer generous mounds of dough to the prepared baking sheet.
- Bake biscuits until golden brown, about 15 to 20 minutes. Let cool slightly on baking sheets before transferring to a wire rack. Serve warm or at room temperature.