Homemade Cheddar Drop Biscuits
These are the easiest Homemade Cheddar Drop Biscuits to make EVER!
Equipment
- 1 food processor 10-cup
- 3 rimmed baking sheet pans
- parchment paper
- 1 mixing bowl Large
- 1 mixing bowl Small
- 1 set of measuring cups Dry
- 1 Set of measuring spoons
- 1 liquid measuring cup 2-cup
Ingredients
- 3 cups all-purpose flour
- 2 tbsps baking powder
- 1/4 tsp kosher salt
- 2 3/4 sticks (22 tbsps) cold butter Unsalted (1 3/4 sticks cubed), reserve 1 stick of melted butter for the tops
- 1/2 cup shredded sharp cheddar
- 1 3/4 cups whole milk Cold
- 2 tbsps Italian flat-leaf parsley Finely chopped
Instructions
- Preheat oven to 425°F.Place all the dry ingredients, including the shredded cheddar, into the food processor.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 comes together. Using either a large spoon or a 1/4 cup measure, drop the biscuit dough onto a parchment-paper-lined baking sheet. Make sure they are around 1 to 1 1/2 inches apart.Bake for 14-16 minutes. When a toothpick comes out clean, they're done. Immediately brush the tops liberally with the melted butter-parsley mixture. Serve warm or at room temperature.There you have it, my Homemade Cheddar Drop Biscuits.
Notes
1) Add the cheese to the flour mixture before adding the cold, cubed butter. The reason is that the cheese will be evenly distributed throughout the flour.
2) Keep cubed butter in the refrigerator until needed.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.