A recipe for Cheddar Bay Drop Mini Biscuits!
Ingredients:
- Dry:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Optional: Garlic powder, cayenne pepper (for a kick)
- Wet:
- 1 cup buttermilk (or plain yogurt for a lighter option)
- 1 ½ cups shredded cheddar cheese
- Fresh parsley (chopped)
- Topping:
- Melted butter
- Optional: Additional shredded cheese, Old Bay Seasoning
Instructions:
- Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, combine the buttermilk, cheese, and parsley.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon just until combined. Don’t overmix!
- Using a spoon or cookie scoop, portion the dough onto the prepared baking sheets, leaving space between each biscuit for spreading.
- Bake for 10-12 minutes, or until golden brown.
- While the biscuits are baking, prepare the topping by melting butter and mixing in some extra cheese and Old Bay Seasoning (if using).
- Brush the tops of the warm biscuits with the melted butter mixture.
- Enjoy your delicious Cheddar Bay Drop Mini Biscuits!
Tips:
- For chewier biscuits, use less buttermilk.
- You can freeze the unbaked dough balls for later. Just bake them from frozen for a few extra minutes.
- Get creative with your toppings! Try sprinkling with everything bagel seasoning or crumbled bacon.
- Let me know if you’d like a recipe for a copycat Red Lobster Cheddar Bay Biscuit dough.