These Cheddar and Herb Drop Biscuits are a delightful twist on the classic cheese biscuit, featuring a hint of fresh herbs for added flavor.
Preheat your oven to 425°F (400°F for convection ovens).
Preheating ensures even baking and a nice golden crust.
Line a baking sheet with parchment paper or lightly grease it.
Parchment paper makes cleanup easier and prevents sticking.
In a large mixing bowl, combine the flour, baking powder, sugar, baking soda, and salt.
Mix the dry ingredients thoroughly to ensure even distribution.
Stir in the shredded cheddar cheese and chopped parsley.
Coating the cheese with flour helps it distribute evenly in the dough.
Melt the butter in the microwave and let it cool slightly.
Cooling the butter prevents it from cooking the buttermilk when mixed.
Chill the buttermilk in the freezer for 5 minutes to ensure it's very cold.
Cold buttermilk helps create a tender biscuit texture.
Mix the melted butter into the cold buttermilk until small clumps form.
The clumps of butter in the buttermilk create flaky layers in the biscuits.
Add the buttermilk mixture to the dry ingredients and gently stir until just combined.
Avoid overmixing to keep the biscuits light and fluffy.
Scoop 1/4-cup portions of dough onto the prepared baking sheet, spacing them about 1.5 inches apart.
Using an ice cream scoop ensures evenly sized biscuits.
Bake in the preheated oven for 12-14 minutes or until golden brown.
Keep an eye on the biscuits during the last few minutes to avoid overbaking.
Brush the hot biscuits with the melted butter before serving.
Brushing with butter adds a delicious shine and extra flavor.
Serve warm and enjoy your delicious homemade biscuits.
Pair these biscuits with your favorite soup or salad for a complete meal.
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