Easy Drop Biscuits & Garlic Cheddar Biscuits

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar cuts calories without sacrificing flavor.

Welcome to the recipe video by Baker Bettie.

Start with 2 cups (240 grams) of all-purpose flour in a large mixing bowl.

Add 1 tablespoon (14 grams) of baking powder and 1 teaspoon (4 grams) of salt to the flour and whisk together.

Cut in 1/2 cup (112 grams) of really cold butter, cut into small pieces, using a pastry blender or fork until it resembles coarse crumbs.

Add 1 cup (240 milliliters) of milk, starting with all but about 1/4 of it, and stir until just absorbed, creating a really thick batter.

Use a 2-ounce scoop to portion out the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Bake in a preheated oven at 450°F (230°C) for about 15 to 18 minutes until golden brown.

Optionally, brush with melted butter after baking.

To make garlic cheddar biscuits, repeat the first steps with the same amounts, adding 1/2 teaspoon of garlic powder to the dry ingredients.

Cut in the cold butter as before, then add 2 cups (200 grams) of shredded sharp cheddar cheese, holding back a little for topping.

Mix the cheese into the flour mixture, then add milk until you have a thick batter.

Butter a 10-inch cast-iron skillet and scoop the biscuit dough into it, topping each with reserved cheddar cheese before baking.

Bake in the same preheated oven at 450°F (230°C) for 15 to 18 minutes until golden brown.

Melt 2 tablespoons of butter, mix in 1/2 teaspoon of garlic powder and 1/2 teaspoon of parsley, and brush this mixture on the hot biscuits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens