Deliciously tender, buttery and cheesy biscuits. Who could resist? No rolling and cutting biscuits here, just drop dough onto baking sheets and bake! Serve them warm for best results.
Ready in: 30minutes
2cups (283g)all-purpose flour (scoop and level to measure)
1/4tspfreshly ground black pepper
1/2cup (113g)unsalted butter, cold and diced into small cubes
1cup (4 oz)Cache Valley Creamery Shredded Triple Cheddar Cheese
3Tbspchopped fresh chives
Preheat oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder Add butter and cut into mixture using a pastry cutter or long pronged fork until mixture resembles coarse meal.
Add in cheddar cheese and chives and toss mixture. Pour in buttermilk and toss until mixture comes together*.
Scoop dough out 1/4 cup (lightly heaping) at a time. Run a butter knife around the sides of the dough along the measuring cup, then shake to drop onto parchment.
Repeat with remaining dough, while spacing evenly apart and fitting 12 biscuits on the baking sheet. Bake in preheated oven until tops are golden, about 12 - 15 minutes. Serve warm.
*If needed you can sprinkle another 1 - 2 Tbsp of buttermilk, but keep in mind it may seem a little dry at first but keep tossing to bring it together.