Garlic-Cheddar Drop Biscuits
The batter might feel too dry, but when cooked, the butter and cheese gives it great moisture and texture. Make sure to not make the biscuits too big because they won't cook all the way through.
Servings: 14 Biscuits
Calories: 126kcal
Ingredients
- 1 3/4 cup (220 g) all-purpose flour
- 1 teaspoon (5 ml) kosher salt
- 1 teaspoon (5 ml) baking powder
- 1/4 cup (57 g) cold butter (1/2 stick), cut into small pieces
- 1/2 cup (120 ml) milk , or 1/4 cup more if needed
- 1 cup (115 g) cheddar cheese
- 1 1/2 teaspoons (7.5 ml) garlic powder
- 2 cloves garlic (optional), finely minced
- 1/4 cup (15 g) minced parsley
- 1/2 teaspoon (2.5 ml) black pepper
- melted butter for brushing after baking (optional)
Equipment
- Parchment Paper optional
Instructions
- Preheat oven to 450°F (230°C). Line baking sheet with parchment paper.
- In a large bowl, sift or whisk together flour, salt, and baking powder. Add butter to flour mixture and cut in with a pastry blender or using your fingers until the mixture resembles course crumbs.
- Create a well in the flour mixture then add the milk, cheese, garlic powder, fresh garlic, parsley and black pepper. Stir to combine. If mixture is too dry, add a little more milk to make batter come together, but not too wet.
- For each biscuit, drop about 2 tablespoons of batter using a medium cookie scoop (2 Tablespoons size) on prepared baking sheet, leaving a couple inches between biscuits. You can also a couple large spoons if you don't have a cookie scoop.
- Bake biscuits for about 15-20 minutes or until lightly browned. (optional) Brush with melted butter before serving.
Nutrition
Calories: 126kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 250mg | Potassium: 74mg | Vitamin A: 285IU | Vitamin C: 1.6mg | Calcium: 86mg | Iron: 0.9mg