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Ingredients - Cheddar Drop Biscuits:
- Require for Biscuit Batter:
- Give 2 cups - all purpose flour
- Get 4 tsp. for baking powder
- Give 2 tsp. for dried parsley
- Require 3/4 tsp. - salt
- Take 3/4 tsp. garlic powder
- Provide 1/4 cup frozen butter, grated
- Get 1 1/2 cup for cold buttermilk
- Prepare 1 heaping cup freshly shredded cheddar cheese
- Get - Buttery Topping:
- Prepare 3 tbsp. for unsalted butter, melted
- Require 1/8 tsp. of each salt, garlic powder
- Make ready 1/4 tsp. for dried parsley
Cheddar Drop Biscuits making:
- Preheat your oven to 400°F. Line a large baking pan with parchment paper and set it aside. In a large bowl, whisk together the flour, baking powder, parsley, salt and garlic powder. Then use a fork or pastry cutter to cut in the frozen, grated butter until it resembles small peas.
- Fold in the buttermilk, then the shredded cheese until just combined. Careful not to overmix the batter or your biscuits will be dense. Use either a medium sized cookie scoop or two large spoons to drop the batter onto the baking pan, keeping an inch or two of space between them, as they will expand a bit in the oven.
- Bake for 10-15 minutes (depends how big you make them and how hot your oven runs), until golden brown on the bottom and the tops are starting to crisp up a bit. While they are baking, whisk together the ingredients for the buttery topping in a small bowl and set them aside. Once the biscuits are done, immediately brush them with the buttery mixture and serve them warm.
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