Drop biscuits are the lazy cook's best friend, and that is meant as the highest compliment. No rolling, no cutting, no fussing with cold butter and pastry techniques. You stir the dough together, drop it onto a pan, and 15 minutes later you have golden, fluffy biscuits with pockets of melted cheddar and little kicks of heat from fresh jalapeño. They go with everything from chili to scrambled eggs to just a slab of butter.
Ingredients
- 2 cups unbleached all purpose flour
- 1 tbsp baking powder
- ½ tsp Redmond Real Salt
- ½ tsp garlic powder
- 6 tbsp cold butter, cut into small pieces
- ¾ cup milk
- 1 cup shredded sharp cheddar cheese
- 2 jalapeño peppers, seeded and finely diced
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
- Add the cold butter pieces and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Stir in the shredded cheddar and diced jalapeños. Pour in the milk and stir just until the dough comes together. It should be shaggy and slightly sticky.
- Drop the dough by large spoonfuls (about ¼ cup each) onto the prepared baking sheet, spacing them about 2 inches apart. You should get 10 to 12 biscuits.
- Bake for 12 to 15 minutes until the tops are golden brown.
- Brush the hot biscuits with melted butter and serve immediately.
Notes
- Keep the butter cold. Cold butter creates steam pockets in the oven, which is what makes biscuits fluffy and flaky.
- Leave some jalapeño seeds in for more heat, or remove them all for a milder biscuit.
- Add a pinch of cayenne to the flour for an extra layer of warmth that builds with each bite.
- These are best eaten the day they are made, but you can reheat leftovers in a 350°F oven for 5 minutes.
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