What’s Up, Hungry People!
Soup season is drawing closer, and who doesn’t want a comforting piece of bread to dip into their warm bowl of goodness? Drop biscuits might just be what you’re missing. Not only are they delightful to taste, but they also save you the hassle as there’s no need for kneading or waiting for them to rise.
Here’s What You Need:
- Flour: Provides the main structure and body for the biscuits.
- Buttermilk: Adds acidity and moisture, aiding in a tender biscuit texture.
- Chilled Butter: Creates flaky layers and rich flavor in the biscuits.
- Shredded Cheddar Cheese: Introduces a savory, cheesy taste and melty texture.
- Baking Powder: Acts as the leavening agent, making the biscuits rise.
- Sugar: Slightly sweetens the biscuits and aids in browning.
- Onion Powder (optional): Enhances flavor with a subtle oniony note.
- Salt: Balances and accentuates the flavors of the other ingredients.
One thing I’ve learned in my years of experimenting: for the flakiest biscuits, always go with super cold butter. Contrary to many recipes suggesting room temperature butter, colder is always better when it comes to these biscuits.
Blend, Don’t Stir
For that ultimate buttery goodness, toss your butter in a blender or food processor along with the other ingredients. Blitz away until you see a sticky dough forming. Now, for that cheesy twist, gently fold in the shredded cheddar.
Serving Size and Looks
For consistent sizing, I use a 1/3 cup measure greased up with some cooking spray. The beauty of drop biscuits? Their beautifully imperfect and crispy tops. But hey, if you’re feeling a tad fancy, feel free to roll them into neat balls.
Pop them into the oven and watch until they turn a gorgeous golden brown, with cheese oozing and melting. And for those who dare, a sprinkle of extra cheese on top never hurts.
Biscuit Baking Tips:
- Cold Ingredients Matter: Always use cold butter and buttermilk. It ensures flakiness and prevents the butter from melting prematurely.
- Avoid Overworking the Dough: Overmixing can lead to tough biscuits. Mix just until combined for a tender crumb.
- Check Biscuit Doneness: Insert a toothpick into the center. If it comes out clean or with a few crumbs, they’re done.
- Storage Tip: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing.
- Reviving Day-Old Biscuits: Reheat them in an oven at 350°F for a few minutes to bring back their fresh-baked taste and texture.
- Cheese Variation: Experiment with different cheeses like pepper jack or gouda for a new flavor twist. Just make sure it melts well!
These biscuits and a hot bowl of clam chowder? We’re talking a match made in food heaven. Seriously, they’re the ideal sidekick to help you mop up every last bit of soup from your bowl.
Whether you’re diving into a hearty stew or simply enjoying them as a savory snack, these drop biscuits are bound to become a staple in your kitchen. With the surprise element of shredded cheddar and the subtle hint of onion powder, every bite is a treat for the taste buds. The best part? You can whip them up without much fuss. Let these biscuits accompany your next meal, and I promise, your Hungry People won’t be disappointed.
Cheddar Drop Biscuits
- Preheat the oven to 425°F. In a small bowl, whisk together the flour, sugar, onion powder (if using), salt, and baking powder.
- In a food processor, pulse the flour mixture and cold butter together. Slowly pour in the buttermilk and continue to process until a sticky dough forms. Transfer to a bowl and gently fold in the shredded cheddar cheese.
- Using a greased 1/3 measuring cup, scoop the dough and drop it onto an ungreased baking sheet.
- Bake for 15-20 minutes or until the biscuits are golden brown on top and cooked through.
- Serve warm with butter and your favorite hot soup. Enjoy!