Cheesy Buttermilk Drop Biscuits Recipes

CHEDDAR BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.

CHEESY DROP BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Add cheeses. , In a small bowl, combine buttermilk and oil. Stir into dry ingredients just until moistened. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Sprinkle with additional Parmesan cheese if desired. , Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

CHEESE DROP BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet.
• Bake in preheated oven for 12 to 15 minutes, until golden.

CHEDDAR DROP BISCUITS

Steps:

• Preheat oven to 425 degrees with racks in upper and lower third positions. Line two baking sheets with parchment.
• In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
• Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart.
• Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.

EASY FLAKY BUTTERMILK DROP BISCUITS

Steps:

• Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.
• In a large bowl, whisk together the dry ingredients.
• In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled.
• Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
• Using a greased 1/4-cup measure or large #20 cookie scoop, portion the dough and drop them onto the prepared baking sheet, spacing about 1 1/2 inches apart.
• Bake the biscuits until the tops are golden brown, 13 to 15 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

CHEESY BUTTERMILK DROP BISCUITS

Steps:

• Preheat oven to 350, and mix dry ingredients in a bowl.
• Cut in butter until it resembles coarse crumbs.
• Mix in cheese.
• Add buttermilk, and blend until dry ingredients are moistened; DON'T OVERMIX!
• Divide dough between 12 greased muffin tins, and bake for 25 minutes, or until lightly browned.

BUTTERMILK DROP BISCUITS

Steps:

• Preheat the oven to 450°F.
• In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
• Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
• Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
• Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
• Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
• Bake for 15-18 minutes or until golden brown.
• Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.