Quick Cheddar Drop Biscuits with Cold Butter
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.
Ingredients
Instructions
- 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.