No kneading, rolling, or buttermilk necessary. These soft, fluffy drop biscuits are easy and delicious. Split them open and top with poached eggs or serve alongside your favorite soup.
Ingredients
1 cup all purpose flour
1 cup whole wheat flour
½ cup (1 stick) butter
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1 cup milk
½ cup cheddar cheese, shredded*
4-5 cloves roasted garlic, smashed*
1 Tbsp fresh parsley, finely chopped (optional)*
Heat oven to 400 degrees.
Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine flours, sugar, baking powder and salt. Cut in butter using a pastry blender, 2 knives, or your (clean) hands. Mixture should resemble very fine crumbs with no large pieces of butter left when you’re done.
Gently stir in milk, cheese, roasted garlic and parsley. Stop mixing as soon as everything is combined. Mixture will be sticky.
Using a large spoon, drop the dough onto the prepared baking sheet, creating 6-8 biscuits (depending on your preferred size). If you prefer a more classic look to your biscuits, use the back of the spoon to gently round the biscuits and smooth the tops.
Bake for 12-15 minutes or until biscuits are golden brown and a toothpick inserted in the middle comes out clean.
Enjoy warm!
*Make it your own: Experiment with various cheeses and herbs. A couple of my favorite swaps to use: (1) Parmesan cheese + fresh rosemary. (2) Gouda cheese + bacon + fresh chives.
Freezer Tip: These biscuits freeze well. Thaw in your refrigerator. Reheat in a 350 degree oven for 4-5 minutes.
