Garlic Cheddar Drop Biscuits

There’s something undeniably comforting about freshly baked biscuits. Nothing beats a warm buttermilk biscuit from the oven, except maybe garlic cheddar drop biscuits.  The combination of extra sharp cheddar and garlic is why (some) people write poems. I don’t often write haikus, but when I do they are about biscuits.  Go figure. 

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• Garlic Cheddar Drop Biscuits Haiku
• Ingredients
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• How to Make Garlic Cheddar Drop Biscuits
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Garlic Cheddar Drop Biscuits Haiku

This is the recipe you need when you want the cozy comfort of a biscuit, without having to spend a whole lot of time in the kitchen, garlic cheddar drop biscuits are a testament to the perfect marriage of flavors – savory, buttery, and oh-so-delicious.

cheddar garlic drop biscuits are more than just another bread.  Garlic Cheddar Biscuits celebrate the simple pleasure of a quick and easy homemade bread. Whether you’re a seasoned baker or a novice in the kitchen, these biscuits are sure to become a favorite in your collection. 

Ingredients

• All Purpose Flour, preferably White Lily
• Baking Powder
• Salt
• Garlic Powder
• Vegetable Shortening
• Cold milk
• Shredded sharp cheddar cheese
• Unsalted Butter

As you can see, the beauty of garlic cheddar drop biscuits lies in their simplicity. Made with just a handful of everyday ingredients, these biscuits come together in a matter of minutes. Yet, despite their humble ingredient list, they boast a flavor profile that is anything but ordinary. Bonus point:  You can make this recipe without buttermilk! 

Equipment

• Baking Sheet
• Parchment Paper
• Large Bowl
• Pastry Cutter, forks or your hands
• Firm Spatula or Wooden Spoon
• Large hole cheese grater
• Measuring cups/spoons
• Cookie scoop 

How to Make Garlic Cheddar Drop Biscuits

1. Preheat the oven to 450ºF.  Line a baking sheet with parchment paper and set aside. 
2. In a large bowl whisk together the flour, baking powder, salt and garlic powder. 
3. Cut in the vegetable shortening, with a pastry cutter, your hands or a pair of forks.  The flour mixture should have crumbs the size of peas.  Toss in the shredded cheese. 
4. Create a well in the bowl and pour cold milk in the center.  Stir the flour until the dough comes together.  Make sure that you don’t over stir– we want the biscuits to come out light and tender.  Stirring too much will create tough biscuits. 
5. Use a cookie scoop or greased tablespoon to drop the biscuits on to the prepared baking sheet. 
6. Bake for 9-11 minutes.  The tops of the biscuits should be a light golden color. 
7. In a small bowl whisk together the melted butter, salt and garlic powder.  Generously brush the tops of the biscuits with the garlic butter.  
8. Serve hot. 

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