Buttermilk Drop Biscuits with Garlic and Cheddar Yum
  • 10 large biscuits
  • 10 minutes
  • 35 minutes
  • Rating: ★★★★


  • 9 ounces bleached all-purpose flour (1 3/4 cup plus 1 tablespoon; 255g)
  • 1 ounce unsalted butter (2 tablespoons; 30g) (optional)
  • 1/4 ounce fresh parsley or chives, finely chopped (2 tablespoons; 7 g)
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon cayenne
  • 6 ounces sharp cheddar, finely grated (3 3/4cups; 170g) (see note)
  • 9 ounces cultured low-fat buttermilk (1 cup plus 2 tablespoons; 255g)


  1. 1. Adjust oven rack to lower-middle position and preheat to 400°F. Sift flour into a large bowl. If using butter, dice into 1/4-inch pieces, then toss with flour and rub with your fingertips until no visible bits remain. Whisk in parsley or chives, baking powder, sugar, salt, garlic powder, onion powder, paprika, and cayenne. Add the finely grated cheddar, and toss until well combined. Pour in the buttermilk, and stir with a flexible spatula to form a soft dough.
  2. 2. With a pair of spoons, drop the dough into 10 large portions on a parchment lined half sheet pan (it's fine to eyeball their size; no need to weigh). Bake until golden brown all over, about 25 minutes. Cool 5 minutes and serve—the flavor of the biscuits will intensify as they cool. In an airtight container, leftovers will keep up to 24 hours at room temperature; warm in a hot oven to serve.

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