Cheddar-Herb Drop Biscuits

Preheat oven to 400 degrees F and grease a cookie sheet.

Mix flour, baking powder, baking soda, and salt in a large bowl. Cut 4 Tablespoons of butter into cubes, and then use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse meal, with some butter chunks about the size of coarse peas.

Stir in 1 1/2 Tablespoons parsley, chives, cheese, and pepper until well mixed, then add buttermilk. Stir just until combined. Dough will be loose, shaggy, and sticky (you may need to add another Tablespoon or two of milk).

Drop heaping spoonfuls of batter onto prepared sheet, about 2″ apart (this should yield 7-8 large biscuits or close to a dozen if you use small spoons).

Bake for 13-15 minutes (shorter for smaller biscuits) until tops are golden and bottoms are crisp and brown.

Meanwhile, melt remaining butter, mix with remaining parsley and the garlic powder, and brush this mixture all over the tops of the hot biscuits. (You can skip this step if you want…but why would you want to?)

NOTE: Uncooked biscuits can be flash-frozen (place whole cookie sheet in the freezer for 30 minutes, then transfer frozen dough to a freezer-safe container) for a few weeks or up to two months. Bake the frozen dough straight from the freezer, adding a few extra minutes of baking time. They won’t be quite as fluffy, but you won’t mind since it’s much easier than making a fresh batch every time you want a biscuit!