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.
PREPARATION TIME
Ingredients
10 oz by weight all purpose flour (2 cups measured)
4 tsp baking powder
2 tsp sugar
1 tsp garlic powder
1/2 tsp old bay seasoning
1/2 tsp salt
1/2 cup cold unsalted butter cubed
6 oz extra sharp cheddar cheese grated
About 30 chives sliced
1 cup whole milk
Instructions
Notes
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.
