Cheddar Drop Biscuits

October 11, 2012

You know what’s delicious? Seriously delicious?

Homemade biscuits.

Is there any possible way to make homemade biscuits better?


Add cheese.

Ok, folks. Confession time. I could very easily eat an entire batch of Cheddar Drop Biscuits. Seriously. They’re light, fluffy and moist. The speckles of cheese add the perfect sharp salty counterpart to the slight sweetness of the dough.

They’re good.

Better yet, they’re super easy to make. I’m a good couple years clean of the canned variety. I never did like the unexpected pop of the can.

Try them with you next batch of soup. Crack one open and make an egg sandwich. Or, my personal favorite, top your biscuit with a little sausage gravy and a fried egg.

Cheddar Drop Biscuits

2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

3 tablespoons chilled butter, cut into small pieces

3/4 cup sharp cheddar, shredded

1 cup buttermilk

1/2 cup sour cream

Whisk together the flour, sugar, baking powder, salt and baking soda in a large bowl. Cut in the butter with a pastry blender* until the mixture resembles coarse meal. Add the cheese and give a good stir.

Add the buttermilk and sour cream to the dry ingredients and stir until just moist. Try your best to not go crazy on the stirring.

Drop dough by 1/4 cups onto a baking sheet. I like using my Silpat for this. Bake at 450°F for 15 minutes.

*If you don’t have a pastry blender, invest in one. They’re pretty inexpensive and will save you a lot of time. Mine’s from a Martha Stewart collection and was only $5 at Ross. They’re so much better than trying to cut the butter into the flour with two knives. Believe me.

P.S. Here’s where our biscuits ended up. I not sorry.

Recipe: Adapted from Cooking Light