Drop biscuits are my favorite - no kneading, rolling, or buttermilk necessary. These soft, fluffy garlic cheddar biscuits are easy and delicious. Split them open and top with poached eggs or serve alongside your favorite soup.
1 cup all purpose flour
1 cup whole wheat flour
½ cup (1 stick) butter
1 tablespoon sugar
3 teaspoon baking powder
1 teaspoon salt
1 cup milk
½ cup cheddar cheese, shredded
4-5 cloves roasted garlic, smashed
1 tablespoon fresh parsley, finely chopped (optional)
Heat oven to 400 degrees.
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.
Tips on Garlic Cheddar Biscuits
- Use 2 cups of all purpose flour if you don't have any whole wheat on hand. I don't recommend using 2 cups of whole wheat flour, however. All whole wheat flour results in a too-dense biscuit.
- Substitute 1 teaspoon of garlic powder in place of the roasted garlic.
- 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.
- Freeze them: These biscuits freeze well. Thaw them in your refrigerator. Reheat in a 350 degree oven for 4-5 minutes.
These biscuits make a delicious side for Potato, Corn, and Sausage Chowder