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Cheddar Bay Drop Biscuits
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Description
A delightful knock-off of the restaurant’s biscuits without a biscuit mix. Make these with Ree’s Shrimp Scampi for a fast and fancy meal.
Ingredients
- FOR THE BISCUITS:
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Sugar
- ¾ teaspoons Salt
- ½ teaspoons Baking Soda
- ½ teaspoons Garlic Powder
- ½ cups Butter, Melted But Cooled
- 1 cup Buttermilk
- ½ cups Cheddar Cheese, Grated
- FOR BRUSHING ON BAKED BISCUITS:
- 2 Tablespoons Butter, Melted
- ½ teaspoons Garlic Powder
- 1 teaspoon Parsley, Chopped Fine (or Dried Parsley)
Preparation
Preheat oven to 450ºF. Line a baking sheet with parchment paper.
Combine dry ingredients and whisk. Next, mix the cooled, melted butter with cold buttermilk. Add wet ingredients to dry ingredients. Add grated cheese and stir until just combined. Using a 1/4 cup scoop, place biscuits about 1 or 2 inches apart. Bake for 12-14 minutes, until golden brown.
Mix the butter, garlic powder, and parsley to brush on biscuits. Brush biscuit tops with the garlic and parsley butter.
Store cooled leftovers in an airtight container. To reheat, place biscuits on a baking sheet and warm in a 350ºF oven for 10 minutes, or until hot. These reheat beautifully! They tasted pretty fresh 5 days later!
(Recipe adapted from America’s Test Kitchen TV Show cookbook Drop Biscuit recipe.)
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