Cheddar Drop Biscuits
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
- 3/4 teaspoon paprika, plus more for dusting
- 6 Tablespoons unsalted butter, cold, cut into pieces
- 1 heaping cup finely grated cheddar cheese
- 1 1/2 cups heavy cream
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and paprika. Using a pastry blender, or your fingers, cut the butter into the flour mixture until it resembles course meal with a few larger clumps remaining. Stir in the cheese with a fork.
- Add the cream; using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; don’t over mix. Using a 1/2-cup measure (for giant biscuits) or a 1/4-cup or 1/3-cup for smaller biscuits, scoop mounds of dough about 1 1/2-inches apart of the prepared baking sheet. Lightly dust with paprika.
- Bake, rotating the sheet halfway through baking, until golden brown, about 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool or let biscuits cool on pan for 5 minutes before removing onto a wire rack with a spatula. Serve warm or at room temperature.
Recipe and Photo: Dishing Up Delights / CC BY-NC-ND