Quick Cheddar Drop Biscuits with Cold Butter
- Prep
- 10 min
- Cook
- 15 min
- Level
- medium
Buttery drop biscuits loaded with sharp cheddar cheese, made by cutting cold butter into flour for a tender crumb. Mixed with milk and baked until golden, these require minimal shaping and come together in under 30 minutes. Perfect warm from the oven or at room temperature.
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Ingredients
Method
7 steps- 1
Chop butter into 1/4-inch pieces and refrigerate until needed.
- 2
Preheat oven to 400°F and line a baking sheet with parchment paper or grease with butter.
- 3
Whisk together flour, baking powder, and salt in a large bowl.
- 4
Add chopped butter and cheese to dry ingredients, tossing to coat. Rub or cut butter and cheese into flour using your fingers or a pastry blender until mixture resembles coarse meal.
- 5
Add milk and stir with a fork until a slightly sticky, shaggy dough forms; do not over-mix.
- 6
Transfer generous mounds of dough using a 2 tablespoon cookie scoop to the prepared baking sheet.
- 7
Bake until golden brown, then let cool slightly on baking sheets before transferring to a wire rack. Serve warm or at room temperature.
Tips
Keep butter cold throughout mixing to ensure tender, flaky biscuits.
Do not over-mix the dough once milk is added; a shaggy consistency is correct.
Use a cookie scoop for uniform sizing and consistent baking.
Good to Know
Keep in an airtight container at room temperature for up to 2 days.
Prepare dough, scoop onto baking sheet, and refrigerate for up to 4 hours before baking. Add 2-3 minutes to bake time if baking from cold.
Serve warm or at room temperature, plain or with butter and jam.
Common Mistakes
Over-mix the dough to avoid tough, dense biscuits.
Use warm butter to avoid a tender crumb with proper flaky layers.
Skip refrigeration of butter to avoid melting during mixing and loss of structure.