Cheddar Black Pepper Drop Biscuits
Cheddar Black Pepper Drop Biscuits ARE a delicious indulgence and make a perfect side to a soup, stew, or chili or just as an afternoon bite.
Ingredients
- Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour* see blog notes
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ teaspoons cracked black pepper
- ¼ pound shredded cheddar cheese
- and then
- ¼ pound (1 stick) frozen unsalted butter
- 1 1/16 cup chilled buttermilk
- Silpat or pan release such as Pam®
Instructions
- Heat oven to 375¯F. Measure and sift together the dry ingredients, flours, sugar, baking powder, soda, and salt in the container of a mixer bowl or other large bowl. Add the cracked pepper and shredded cheese. Mix to combine. Shred the frozen butter using the coarse side of your grater directly into the dry ingredients.
- Place the bowl onto the stand mixer and using the paddle attachment, start the mixer on medium-low speed.* Add the buttermilk all at once and mix until all the ingredients are combined and a dough is formed. The dough is combined once there is no more dry flour at the bottom of the mixer bowl. Do not over-mix.
- Spray cooking sheets (you will need two) with non-stick spray, or use a Silpat or parchment paper, drop the dough by well-rounded tablespoon (about 1 ounce or 30g per) onto the prepared sheet keeping them about 2 inches apart. Bake for 12 - 15 minutes or until nicely browned and golden. Depending on your oven, you may want to rotate the pan. Remove from oven and serve hot.
- The dough can be stored in an airtight container in the refrigerator for one day prior to baking.
Notes
LindySez: If you don't have a stand-mixer with a paddle, you could mix by your very strong arms and a wooden spoon.
Tried this recipe?Let us know how it was!