Monday, May 11, 2020


When I was first married, I would make these drop biscuits with Bisquick. They are the easiest biscuits to make. Making them with either White Lily flour or Southern Biscuit flour (not self-rising) makes these biscuit so light and fluffy. If you can't find these flours, by all means, use all-purpose flour. 

2 cups all-purpose White Lily or Southern Biscuit flour 
1 T granulated sugar
1 T baking powder (preferably aluminum-free)
1 t baking soda
2 t garlic powder
¼ t cayenne pepper
½ t paprika
½ t fine sea salt
1 cup buttermilk
½ cup unsalted butter, melted
1 cup finely grated sharp cheddar cheese
1 T snipped chives

Butter Topping
3 T unsalted butter, melted
½ t garlic powder
1 T minced Italian parsley

Preheat oven to 450 degrees F.
Place rack in center of oven.

Lightly grease a baking sheet or line it with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, garlic powder, cayenne pepper, paprika, and salt.

Slowly mix in the buttermilk and melted butter with a wooden spoon.
Gently fold in the cheddar cheese, and chives.

Using a medium ice cream scoop or a large spoon, scoop out batter and place on baking sheet.

Bake in oven 10 to 12 minutes.

Brush with Butter Topping as soon as you take the biscuits out of oven and serve immediately.

Makes 16 biscuits

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