Kittencals Easy Stir And Drop Cheese Biscuits Food

KITTENCAL'S EASY STIR AND DROP CHEESE BISCUITS

Steps:

• Set oven to 425 degrees F (400 degrees F for air-convection oven).
• Generously grease a medium baking sheet or line with parchment paper.
• In a large bowl combine the flour with the next 4 dry ingredients, then mix in the cheese.
• Melt 1/2 cup butter in the microwave or on top of the stove, allow to cool at room temperature for 5 minutes while chilling the buttermilk.
• Place the buttermilk in the the freezer for 5-7 minutes or until very cold but not frozen (the buttermilk needs to be very cold before adding in the melted butter).
• Mix in the 1/2 cup melted butter to cold buttermilk; stir until butter forms small clumps (stir for about 1 to 1-1/2 minutes).
• Add the milk mixture to the dry ingredients; stir gently using a spatula until the mixture pulls away from the sides of the bowl.
• Scoop 1/4-cup batter onto prepared baking sheet spacing the dough about 1-1/2 inches apart.
• Bake for about 12-14 minutes or until golden brown.
• Brush the hot biscuits with the remaining 2 tablespoons melted butter.

CHEDDAR AND STILTON DROP BISCUITS

Steps:

• Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F
• Butter and flour 2 large baking sheets.
• Whisk first 5 ingredients in large bowl to blend well.
• Add butter and rub in with fingertips until mixture resembles coarse meal.
• Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces.
• Blend buttermilk and egg in small bowl.
• Add to flour mixture, stirring just until dough is evenly moistened.
• Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart.
• Bake biscuits 10 minutes.
• Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer.
• Place biscuits in basket; serve warm.