The Best Easy Drop Cheddar Biscuits Recipe -

Equipment

Mixing bowl
Spoon
Measuring cup
Measuring spoons
Large cast iron skillet or a baking sheet
Cheese grater
Whisk

Ingredients

2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
8 tbsp cold butter
1 tsp salt
2 tsp garlic powder
2 tbsp parsley
1¼ cup shredded cheddar cheese
1⅓ cup buttermilk

Instructions

Preheat your oven to 500°F. Grease a cast iron skillet or baking sheet with butter.
In a large bowl whisk together the flour, baking powder, baking soda, salt, garlic powder, and parsley. Whisk until all dry ingredients are thoroughly combined.
Grate the cheese and add to the dry ingredients. Grate the butter and add to the dry ingredients. Using your hands or a spoon mix thoroughly until the grated butter and cheese are coated in the dry ingredients.
Pour in the milk and stir until just combined. Be careful not to overmix – it’s okay if there are some lumps in the dough.
Use a spoon to drop mounds of dough onto the prepared cast iron skillet or baking sheet. Leaving about an inch of space between each biscuit.
Bake in preheated oven for 12-15 minutes, or until golden brown on top.
Remove from oven and let cool slightly before serving.

Notes

How to Store Leftover Cheddar Biscuits

Allow the biscuits to cool completely before storing them. Placing warm biscuits in an airtight container can cause condensation and make them soggy.

Once the biscuits have cooled, place them in an airtight container or resealable plastic bag. Make sure the container is tightly sealed to prevent air from getting in and causing the biscuits to become stale. They can be stored at room temperature for 2 - 3 days and still remain fresh.

Nutrition

Serving: 1 biscuit | Calories: 140kcal