Cheddar Drop Biscuits
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Soup season is nearly upon us – and I’m always looking for delicious breads to dip into pretty much every soup I eat. These simple drop biscuits are no-knead, no-rise and taste absolutely amazing.
The key to flaky biscuits is using suuuper cold butter. While most recipes call for butter to be room temperature, the colder the butter, the better!
To ensure your biscuits are packed with butter, shred the butter in a blender or a food processor with the rest of the ingredients until a sticky dough forms. Gently stir in the shredded cheddar cheese.
I used a measuring cup greased with cooking spray to measure out 1/3 cup sized biscuits. I love the rustic look of drop biscuits, with their crispy, uneven tops, but if you are feeling refined, you can certainly use your hands to roll the dough into balls.
Just bake until golden brown and the cheese is melted throughout. Sprinkle with some extra cheese, if you are feeling daring.
I served my rolls alongside a steaming hot bowl of clam chowder. They are the perfect biscuit to wipe the bowl clean!
Cheddar Drop Biscuits
Ingredients
- 2 cups flour
- 1 cup buttermilk
- ½ cup chilled butter
- 1 cup shredded cheddar cheese
- 1 tablespoons baking powder
- 1 tablespoon sugar
- 1 tablespoon onion powder optional
- pinch salt
Instructions
- Preheat the oven to 425 F. In a small bowl, whisk together the flour, sugar, onion powder, salt, and baking powder.
- In a food processor, pulse together the flour mix with the cold butter. Slowly pour in the buttermilk until a sticky dough forms. Gently fold in the cheddar cheese.
- Use a greased 1/3 measuring cup to scoop the dough into balls. Drop the dough balls onto an ungreased cooking sheet.
- Bake for 15-20 minutes or until the biscuits are browned on top and cooked through. Serve with butter and a hot soup. Enjoy!
