Cheddar Drop Biscuits

This recipe was one of my most popular orders and is actually quite simple. Perfectly cheesy with great flavor.

Makes approximately 18 biscuits.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper
• 1 cup buttermilk
• 1/2 cup melted butter
• 8 oz shredded sharp cheddar cheese
• 4 oz shredded Mexican cheese blend

Topping Ingredients

• 5 tablespoons melted butter
• 2 teaspoons fresh or dried parsley

Instructions

1. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
2. In a medium mixing bowl, whisk together the flour, salt, sugar, baking powder, garlic powder, and cayenne pepper.
3. In a large mixing bowl, whisk together the melted butter and buttermilk.
4. Add the dry ingredients to the wet ingredients and mix with a rubber spatula until no dry spots remain.
5. Fold in the shredded sharp cheddar cheese and Mexican cheese blend to the batter until fully incorporated. The dough should be slightly tacky and the cheese should be mixed in evenly.
6. Using an ice cream scoop, scoop and drop biscuits onto the baking sheets. There should be approximately 8 biscuits on each sheet evenly distributed to prevent from baking together.
7. Bake the biscuits for ~15 minutes, or until golden brown.
8. While the biscuits are in the oven, combine the topping ingredients in a small bowl. When the biscuits are removed from the oven, immediately brush (using a pastry brush) them with the butter mixture and sprinkle a little salt on top.
9. Enjoy while warm and fresh! Can keep in an airtight container for up to 3 days in the refrigerator. I highly recommend microwaving for ~12 seconds prior to eating if chilled.