Cheddar Drop Biscuits

Tender, savory cheddar biscuits made by gently stirring a simple buttermilk dough—no kneading required. They bake up golden on the outside and soft inside for serving with soups, stews, or breakfast.

Prep: 15 min · Cook: 15 min · Yield: 10 · Method: Oven

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon garlic powder
• 0.75 teaspoon kosher salt
• 6 tablespoons cold unsalted butter
• 1 cup sharp cheddar cheese
• 1 cup cold buttermilk
• 1 tablespoon unsalted butter

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with parchment paper. (about 5 min) — 425°F
2. Whisk the flour, baking powder, garlic powder, and salt in a large bowl. Cut the cold butter into 1/2-inch pieces, add it to the flour mixture, and rub or cut it in until the largest pieces are pea-sized. (about 4 min)
3. Stir in the shredded cheddar. Pour in the cold buttermilk and gently fold just until no dry flour remains; do not knead or overmix. (about 2 min)
4. Scoop the dough into 10 roughly equal mounds, about 1/4 cup each, and place them 2 inches apart on the prepared baking sheet. (about 3 min)
5. Bake until the biscuits are puffed and golden brown, 13 to 15 minutes. The centers should be set and reach about 200°F. (about 15 min) — 425°F
6. Melt the remaining butter and lightly brush it over the hot biscuits. Cool for 5 minutes before serving. (about 5 min)