Cheddar Cheese Drop Biscuits

Cheddar Cheese Drop Biscuits

Makes 12
Chef Art Smith is chef and owner of one of Chicago's hottest restaurants, TABLE fifty-two, and co-founder of Common Threads, a nonprofit organization formed to teach children about cultural diversity, nutrition and physical well-being through cooking and the arts.
  • 2 cups unbleached, all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 10 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter , divided
  • 1/2 cup grated cheddar cheese , divided
  • 1 cup low-fat buttermilk , more if needed
You must be signed in to use shopping lists. Sign in or create account
Preheat oven to 425°F. Place 10-inch cast iron skillet in the oven to heat.

Whisk together flour, baking soda, baking powder and salt in a mixing bowl. Cut in 4 tablespoons butter using a pastry blender or two butter knives, until it reaches a crumbly consistency. Stir in half of the cheese. Make a well in the middle of the ingredients and pour in the buttermilk. Stir until just moistened, adding an extra tablespoon of milk if needed.

Using a pot holder, remove the hot skillet from the oven and place two tablespoons of butter in it. Swirl to melt the butter. When the butter has melted, use a 1/4-cup measure to drop batter into the pan. It's fine for the biscuits touch. Melt remaining butter and brush tops of biscuits with melted butter if desired. Bake 14 to 16 minutes until lightly browned.

Remove from oven and sprinkle with remaining grated cheese. Serve warm.
Nutritional Info: 
Per Serving: Serving size: 1 biscuit, 180 calories (100 from fat), 11g total fat, 7g saturated fat, 30mg cholesterol, 640mg sodium, 17g carbohydrates, (1 g dietary fiber, .1g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion