Cheese and Herb Drop Biscuits
These Cheese and Herb Drop Biscuits are like biscuits with training wheels! You simply spoon the dough onto the baking sheet. The dough is wetter, containing more buttermilk than a traditional biscuit recipe. This wet dough creates steam in the hot oven creating feather light biscuits.
Servings: 16 biscuits
Calories:
Ingredients
- 2 cups self-rising flour
- 4 tablespoons 1/4 cup cold unsalted butter
- 1 tablespoon freshly chopped thyme parsley, or sage
- 4 tablespoons grated sharp cheddar cheese about 1 ounce, divided
- Pinch cayenne pepper optional
- 1 1/2 cups buttermilk
Instructions
- Bake until lightly browned, about 15 minutes. Transfer the biscuits to a wire rack to cool. Serve warm or at room temperature.
- Place the flour in a medium bowl. Using a pastry blender cut in the butter until the crumbs are the size of peas. Add the herbs, 3 tablespoons of the cheese, and cayenne pepper; stir to combine. Blend in the buttermilk with the spatula to form a soft dough.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheet. Randomly top with remaining tablespoon of cheese. Bake until lightly browned, about 20 minutes. Transfer to a wire rack to cool slightly, then serve immediately while still warm.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg