If making biscuits is intimidating to you, these Cheddar Drop Biscuits are your answer! They're easier to make than rolled and cut biscuits, and the cheddar cheese adds moisture and cheesy goodness.
Ingredients
10ozby weight all purpose flour(2 cups measured)
4tspbaking powder
2tspsugar
1tspgarlic powder
1/2tspold bay seasoning
1/2tspsalt
1/2cupcold unsalted buttercubed
6ozextra sharp cheddar cheesegrated
About 30 chivessliced
1cupwhole milk
Instructions
Preheat the oven to 450 degrees F.
In a food processor, pulse to combine the flour, baking powder, sugar, garlic powder, old bay seasoning, and salt.
Add the cold butter cubes and pulse the mixture about 10 times to break down the butter into small pieces and incorporate it into the seasoned flour. There should still be pea sized pieces of butter.
Add the grated cheddar and pulse 2-3 times to distribute.
Dump everything out into a large mixing bowl, then toss in the chives.
Pour the milk into the bowl, using a spatula to toss the ingredients around as you pour. Think of this more as tossing to distribute the liquid, rather than stirring. In order to prevent our biscuits from getting tough, we want to use a light hand and only mix until the dry and wet ingredients are combined.
Take a cookie scoop and portion out 1/4 cup scoops of the biscuit mixture onto a baking sheet (you should have 12 scoops).
Bake for 15 minutes until golden brown. Enjoy!
Notes
Storing leftovers: Since there are no preservatives, you can only keep these at room temperature for a day or two before risking mold. If you have leftovers, let the biscuits cool completely, then I recommend freezing them fully baked. They will thaw at room temperature in 30-60 minutes. You can also store in a ziptop bag in the fridge for a week, but they are more prone to drying out.Make-ahead Option: Make the recipe up to the point of scooping the dough onto the baking sheet, then put the tray in the freezer for several hours, until the scoops are completely firm. Then you can place them in an airtight freezer bag and store for up to two months. When ready to bake, bake them straight from frozen on a parchment lined baking sheet, adding 3-5 minutes to the baking time.Making by hand: Instead of using a food processor to cut the butter, you can use a pastry cutter (affiliate).Freezing: You can either freeze them fully baked or unbaked. Instructions are above.Reheating: Microwave at 50% power in 30 second intervals, until soft and warmed through. Be very careful not to overdo it, or they will dry out. They will not be crispy with this method. You may also reheat in a 300F oven for 5-10 minutes, until warmed through.