These are the easiest  Homemade Cheddar Drop Biscuits to make EVER! Once you’ve tried them, you’ll want to make them all the time. So easy, just watch.

Prep Time: 10 to 15 minutes
Cook Time: 14 to 16 minutes
Total Time: 31 minutes
Yields: 8 to 10 standard size biscuits
Equipment: 1 (10-cup) food processor, 3 rimmed baking sheet pans, parchment paper, large mixing bowl, small mixing bowl, measuring cup, measuring spoons

Ingredients:
3 cups of all-purpose flour
2 tablespoons of baking powder
1/4 teaspoon of Kosher salt
2 3/4 sticks of cold butter, unsalted (1 3/4 sticks cubed), reserve 1 stick melted butter for the tops
1/2 cup of shredded sharp cheddar
1 3/4 cups of whole milk, cold
2 tablespoons of  Italian flat-leaf parsley, finely chopped

Directions:
Preheat oven to 425-degrees F.
Place all the dry ingredients, including the shredded cheddar, into the food processor.

Tip: Add the cheese to the flour mixture before adding the cold cubed butter. The reason is so that the cheese will be evenly distributed throughout the flour.

Tip: Keep cubed butter in the refrigerator until needed.

Next, add the cold cubed butter to the food processor and pulse until the butter pieces become the size of small peas.

Through the feed tube, add the milk slowly until the dough just comes together. Using either a large spoon or a 1/4 cup measure drop the biscuit dough onto parchment paper-lined baking sheet pans. Make sure they are around 1 to 1 1/2 inches apart.

Bake for 14 to 16 minutes. When a toothpick comes out clean they’re done. Immediately brush the tops liberally with the melted butter and parsley mixture, serve warm or at room temperature.

Now you can have the most delicious Homemade Cheddar Drop Biscuits whenever you want.

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