Delicious Cheddar Drop Biscuits With Garlic Butter Recipe
Imagine the aroma of freshly baked Cheddar Drop Biscuits wafting through your kitchen, topped with scrumptious garlic butter! You’re about to commence a culinary journey that’s as easy as it is satisfying. With just a cup and a half of sharp cheddar, a stick of cold butter, and a dollop of buttermilk, these biscuits will become a family favorite. Stick around to discover how a sprinkle of parsley can elevate their flavor to new heights!
Ingredients and Preparation Steps
When it comes to making these irresistible cheddar drop biscuits, you’ll want to start with the right ingredients in a large bowl. Measure 2 cups of flour accurately, whisking it together with 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/4 teaspoon of garlic powder, and a pinch of paprika.
Trust me, these spices will make your taste buds dance! Cube cold butter thinly—about 1/2 cup does the trick. Now, grate 1 cup of sharp cheddar cheese yourself; pre-shredded doesn’t melt as well.
Mix the cheese into the flour mixture. This step keeps the biscuits light and cheesy.
Mixing the Wet Ingredients
Now that we’ve got our dry ingredients all set, it’s time to bring some moisture into the mix!
Crack a whole egg into a bowl and whisk it with 3/4 cup of buttermilk. The buttermilk’s tanginess will give your biscuits a delicious depth.
Pour this wet mixture into your dry ingredients and fold gently with a fork. You’ll want to stop when everything’s just combined—aim for a slightly moist yet crumbly texture.
Ever had a biscuit that’s as dry as a desert? Not today! If it feels too dry, add a splash more buttermilk. Mixing’s an art, not a science!
Shaping and Baking the Biscuits
Although it may seem a bit messy, shaping and baking these cheddar drop biscuits is where the magic happens! Begin by lining a baking sheet with parchment paper. Use an ice cream scoop to drop mounds of dough onto the sheet, aiming for 12 to 14 biscuits. Verify each mound is roughly the same size for even baking.
Here’s a quick guide:
| Step | Details |
|---|---|
| Preheat Oven | 425°F |
| Bake Time | 15 to 17 minutes |
| Indicator | Golden brown tops |
Keep an eye on them, and don’t worry about perfect shapes—they’re meant to be rustic!
Making the Garlic Butter Topping
Let’s plunge into making the garlic butter topping, which adds that irresistible finishing touch to our cheddar drop biscuits.
Start by melting 1/4 cup of butter in the microwave, keeping it covered to avoid splatters. As the butter melts, chop some fresh parsley—don’t go too thin or it’s like trying to catch fog!
Meanwhile, create a garlic paste using a rasp and one garlic clove. Mix the garlic and parsley into the melted butter, and voilà, you’ve got your topping!
This blend isn’t just a topping; it’s like wrapping your biscuits in a warm, buttery hug. Enjoy the aroma!
Storing and Serving Tips
If you’ve ever found yourself with a few leftover biscuits, don’t worry—I’ve got you covered!
Store these cheddar delights in an airtight container, and they’ll stay fresh in the fridge for up to five days. Want them to last longer? Freeze them for up to two months.
When you’re ready to enjoy a warm, buttery bite again, simply pop them in the oven or microwave for a quick reheat. Just don’t make the dough ahead; it’s best fresh.
Trust me, a warm biscuit with garlic butter is like a hug in pastry form—heartwarming and utterly irresistible!