Go Back
rough golden cheddar drop biscuits with visible browned cheese flecks and uneven craggy tops on an ordinary baking sheet
Melissa Hart

Cheddar Drop Biscuits

Drop biscuits are useful when there's no clean patch of counter left for rolling dough. Keep the butter cold. Stop mixing while the batter still looks rough, before the urge to smooth out every lump takes over. The cheddar forms little browned spots along the edges, and the uneven tops give you plenty of crisp bits to pull off. Serve them while their centers still release a little steam.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp granulated sugar
  • 3/4 tsp fine salt
  • 1/2 tsp garlic powder
  • 6 tbsp cold unsalted butter cut into small cubes
  • 1 cup sharp cheddar cheese grated
  • 1 cup cold buttermilk
  • 1 tbsp unsalted butter melted, for brushing

Method
 

  1. Heat the oven to 425°F and line a large baking sheet with parchment. Whisk flour, baking powder, sugar, salt and garlic powder in a bowl.
  2. Cut in the cold butter with a pastry blender or fingertips until the mixture has coarse crumbs and a few pea-size pieces. Fold in cheddar.
  3. Pour in buttermilk and stir just until no loose flour remains; keep the dough rough rather than beating it smooth.
  4. Drop 12 mounds onto the sheet with a large spoon, leaving 2 inches between them. Bake for 15 to 18 minutes until the tops and bottoms are golden.
  5. Brush lightly with the melted tablespoon butter and let stand for 5 minutes before serving.