dropped cheddar bay buttermilk biscuits

How To Make dropped cheddar bay buttermilk biscuits

• 1

  Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• 2

  In a large bowl, whisk together baking mix, sugar, and salt. Using a fork or pastry blender, cut in cold butter until the mixture is crumbly and about the size of peas. Add shredded cheese. Now, gradually add buttermilk, stirring just until dry ingredients are moistened.
• 3

  Resist the temptation to cut the butter into pieces that are smaller than peas; bigger butter pieces mean taller, flakier biscuits. Use full-fat buttermilk, and give the container a good shake before measuring.
• 4

  Using a medium cookie scoop (about 2 Tbsp/1 oz), place dough on the baking sheet spaced a couple of inches apart. Gently press down the top of the biscuits with your buttered knuckles until about 1 inch tall.
• 5

  Bake until lightly golden brown, 16-18 minutes. Let cool on pan for 5 minutes.
• 6

  Combine melted butter, garlic, onion, and parsley.
• 7

  Remove biscuits from oven and brush with butter mixture immediately.
• 8

  Biscuits can be prepared through step 3 and frozen in a heavy-duty resealable plastic bag for up to 2 months. Bake frozen biscuits as directed for 30 to 35 minutes.
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