I made these easy drop biscuits for my son and new daughter-in-law’s BBQ themed wedding rehearsal last month. They were the perfect size for a buffet that included…..
brisket, turkey, beans, kale salad, potato salad, monster cookies and almond joy date bites.
Easy Cheesy Drop Biscuits
2015-11-01 19:19:12
Yields 20
An easy to put together batter that requires no rolling out and cutting. The biscuits are crispy on the outside and tender on the inside.
Ingredients
- 4 ounces (1 stick) cold unsalted butter, cut into 1/4-inch pieces and refrigerated
- 1 1/2 cups flour - I used White Spelt or Gluten Free Cup4Cup flour
- 1 tsp of garlic powder
- 3/4 cut of shredded cheddar cheese
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup milk - I used Silk Almond/Coconut Milk
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, garlic powder and salt.
- Add cheese in and coat with flour mixture.
- Toss butter into the dry ingredients until coated with flour. Working quickly and using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
- Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough.
- For small biscuits: Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared baking sheet. For large biscuits: Using a 1/4-cup measuring scoop, mound balls of dough onto the prepared baking sheet.
- Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.
Adapted from Serious Eats
Adapted from Serious Eats
Deliciously Inspired http://www.deliciouslyinspired.com/
