Cheesy Cheddar Cheese Drop Biscuits Recipe - A Perfect Complement to Any Meal

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 0.25 teaspoon Baking Soda (ensure fresh)
• 1 teaspoon Baking Powder (double‑acting)
• 0.25 teaspoon Coarse Salt (can use iodized salt, slightly less if iodized)
• 0.5 teaspoon Granulated Sugar (adds a subtle sweetness)
• pinch Cayenne Pepper (adds a gentle heat)
• 3 tablespoon Unsalted Butter (ice‑cold, cubed)
• 3 ounce Sharp Cheddar Cheese (freshly grated)
• 0.75 cup Buttermilk (shake before measuring)
• 2 tablespoon Unsalted Butter (for garlic butter, melted)
• 0.25 teaspoon Black Pepper (freshly cracked)
• 0.25 teaspoon Italian Seasoning (dried)
• 0.5 teaspoon Garlic Powder (adjust to taste)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Sift Dry Ingredients

   Sift flour, baking soda, baking powder, coarse salt, sugar, and a pinch of cayenne pepper into a mixing bowl.

   Time: PT2M

3. Whisk Dry Ingredients

   Whisk the sifted dry ingredients briefly to combine.

   Time: PT1M

4. Cube Cold Butter

   Cut 3 Tbsp of ice‑cold unsalted butter into small cubes.

   Time: PT2M

5. Incorporate Butter

   Add the butter cubes to the dry mixture. Using clean hands, gently coat the butter with flour, then squeeze to break into pea‑sized pieces.

   Time: PT3M

6. Add Cheddar Cheese

   Stir in 3 oz of freshly grated sharp cheddar cheese.

   Time: PT2M

7. Add Buttermilk

   Shake the buttermilk, measure 3/4 cup, and pour into the bowl. Stir just until the dough comes together.

   Time: PT2M

8. Portion Biscuits

   Drop the dough by heaping tablespoonfuls onto a parchment‑lined baking sheet, spacing about 2 inches apart. Lightly pat each mound if you prefer a flatter top.

   Time: PT3M

9. Prepare Garlic Butter

   Combine 2 Tbsp melted butter, 1/4 tsp black pepper, 1/4 tsp Italian seasoning, and 1/2 tsp garlic powder in a microwave‑safe bowl.

   Time: PT2M

10. Melt Garlic Butter

    Microwave the mixture in 10‑second bursts, stirring, until fully melted.

    Time: PT0.5M

11. Bake Biscuits

    Place the sheet in the oven and bake for 12‑14 minutes, until the tops are golden brown.

    Time: PT13M

    Temperature: 425°F

12. Brush with Garlic Butter

    Remove biscuits and, while still hot, brush the tops lightly with the melted garlic butter.

    Time: PT1M

13. Cool Slightly

    Let the biscuits rest on the sheet for about 2 minutes before serving or transferring to a cooling rack.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

13 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
• Instead of Baking Soda: Potassium Bicarbonate
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Coarse Salt: Kosher Salt
• Instead of Granulated Sugar: Honey (reduce other liquids)
• Instead of Cayenne Pepper: Paprika (milder)
• Instead of Unsalted Butter: Margarine (less flavor)
• Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack
• Instead of Buttermilk: Milk + 1 tsp lemon juice (let sit 5 min)
• Instead of Unsalted Butter: Margarine
• Instead of Black Pepper: White Pepper
• Instead of Italian Seasoning: Herbes de Provence
• Instead of Garlic Powder: Fresh minced garlic (use less)

Equipment Needed

• Oven
• Mixing Bowl
• Whisk
• Sifter (optional)
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Tablespoon (for dropping dough)
• Baking Sheet
• Parchment Paper (optional)
• Microwave‑Safe Bowl
• Basting Brush

Critical Steps — Do Not Skip

• Incorporating cold butter into the dry mixture without over‑mixing.
• Achieving pea‑size butter pieces for a flaky texture.
• Balancing dough moisture with buttermilk; add more buttermilk or flour as needed.
• Baking at a high temperature until golden without over‑browning.

Chef Tips from the Video

• Sift the flour even if you skip the sifter; it removes any clumps.
• Keep all ingredients, especially butter and buttermilk, chilled until just before mixing.
• Use parchment paper to prevent sticking and for easy cleanup.
• Brush the garlic butter immediately after baking for maximum flavor absorption.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze baked biscuits in a single layer, then transfer to a zip‑top bag; keep up to 2 months. Reheat in oven.

Room temperature: Best served warm; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Freeze the uncooked dough mounds on a parchment sheet; bake from frozen, adding 2‑3 extra minutes.
• Baked biscuits reheat well in a 350°F oven for 5‑7 minutes.

Frequently Asked Questions