These buttery drop biscuits are super simple and the perfect accompaniment to so many dishes - I always make these if I'm making sausage gravy for breakfast, want something delicious to dip in a soup, or to soak up some butter and preserves. They may or may not remind you of the biscuits from a chain seafood restaurant....
Yield ~ a dozen biscuits
Ingredients
2 c all purpose flour
2 tsp baking powder
1 tsp sugar
1 tsp Kosher salt
1/2 tsp paprika
1 c milk (cow's, oat, canned coconut have all turned out great for me)
1/2 c unsalted butter
1-1/2 c cheddar, shredded
Directions
Preheat oven to 425. Use a non-stick or parchment lined baking sheet.
Melt the butter, set aside.
In a large bowl, sift the dry ingredients and seasonings, stir to combine.
Add the milk to the dry mixture, then add the butter. Stir to combine until the mixture is moist but lumpy (a "shaggy" dough), do not overmix.
Fold in the cheddar with a rubber spatula.
Drop 1/4 cup sized dough onto the baking sheet and bake 10-14 minutes, or until the top begins to get golden brown.
Place the biscuits on a cooling rack for 3-5 min before serving.
Optional: In a small bowl, melt an additional 2 Tbsp of butter and stir in 1 tsp of parsley. Brush on top of the biscuits and serve.
Bonus
These will keep for a few days in an airtight container, and they reheat pretty well in the microwave - wrap the biscuits in a paper towel and microwave for about 15 seconds.
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