Garlic Cheese Drop Biscuits
How frustrating is that? Lets just say this isn’t my first rodeo. I know there are a bunch of ways to cut biscuits. I could have used a cup as a biscuit cutter like some people do, and I have done this in a pinch. I could have just cut them in squares, like I have seen other people do. I even could have dropped them with a big old spoon like I have done in the past. Nope, not this time. I decided this time to use the ice cream scoop. It was so much easier to do than any of the other ways. No need to put that dough on the counter, roll it out and cut. Just scoop from your bowl with that ice cream scoop onto the cookie sheet. Easy peasy just like I like it!
Besides, you know how lazy I can get. All I have to do is click on the ice cream scoop to release all that batter.
These biscuits are kind of reminiscent of the Red Lobster Cheddar Bay biscuits. The only difference is that I took the lazy way out and dropped them instead of all the rolling and cutting normally associated with biscuit making.
Garlic Cheese Biscuits
2 cups self rising flour I use White Lily
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/3 cup shortening
3/4 cup grated cheese
1 cup buttermilk
1/4 stick melted butter
1 garlic clove smashed
Preheat oven to 400 degrees.
Combine flour, baking powder, sugar and salt. Cut in shortening until they are the size of peas. Add cheese. Stir in buttermilk to just blended.
Drop dough onto a baking sheet in about 1/3 cup portion about 2 inches apart. I use my ice cream scoop, but if you don’t have one on hand just use a regular spoon.
Bake for 12-15 minutes or until golden brown.
While your biscuits are baking, combine the butter with the smashed garlic. Allow to sit while your biscuits are baking.
Remove the biscuits from the oven and brush with the garlic and butter mixture, while still warm from the oven.
Peace be with you,