Drop Biscuits with Cheese, Garlic, & Bay

I had never made a drop biscuit in my life but I found a recipe on Tasty Kitchen that inspired me to abandon all the years of seeing my Grammy & Aunt making rolled biscuits.  I try to add some whole grain to my baked goods but I don’t like making or eating hockey pucks so I opted for half & half.   I almost always take a “half & half” approach to the shorting/butter option in biscuits or pie crust.  I have come to love buttermilk biscuits over plain milk biscuits – another abandonment of family tradition.

I did not have any buttermilk on hand so opted for my favorite pantry stand in,  powdered buttermilk.  I mixed the powder with skim milk instead of water for a little extra richness. But yes fresh buttermilk would be better.

Here are the ingredients for my Cheese, Garlic, & Bay Drop Biscuits:

  • 1 cup A P Flour
  • 1 cup King Arthur White Whole Wheat Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/4  teaspoons Salt
  • 1/2 scant teaspoon ground bay
  • 2 cloves Garlic,  chopped finely
  • 1 stick Smart Balance 50/50 Blend
  • 1 cup Buttermilk
  • 1 cup Cheddar Cheese, Grated

Sift  both flours, baking powder,  baking soda, salt, & ground bay into a medium-sized bowl.

Add the chopped garlic & Smart Balance, in thin slices.  Use a pastry blender to combine until the mixture is sandy with pea-sized chunks of fat.

Make a slight well in the center before pouring in the buttermilk.  Stir together lightly before adding the grated cheese.  Finish stirring everything together gently.

Drop onto a baking sheet to make 8 large biscuits.  (Part of the beauty of drop biscuits is you can keep coming back to even out the size of each biscuit.)

Bake in a preheated 375 F oven until golden brown on tops & bottoms, about 12-15 minutes.

To serve split & top with a dab of soft butter or smart balance spread.

Yum!  Husband approved!!

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