Unlike traditional buttermilk biscuits, drop biscuits require no rolling, layering, or cutting! You just drop the batter onto the cookie sheet (or cast-iron skillet, which I prefer), and bake (hence the name)! This version uses cheddar and thyme, which make them a perfect accompaniment to my root vegetable chowder.
Did you know that you can substitute milk and vinegar for buttermilk? It's true! I've been doing this for quite some time now because when I decide to make a recipe requiring buttermilk, it's usually a last-minute decision, and it's not something I keep on hand. It's just expires so quickly. I've written the recipe using this substitute, but feel free to use actual buttermilk if you've got it!
Makes 10 biscuits
Ingredients
1/2 cup (1 stick) very cold unsalted butter
Milk, a tablespoon shy of 1 cup
1 Tbsp white vinegar
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp sea salt
1 tsp dried thyme
2 cups shredded cheese
Butter or shortening for greasing the pan
Directions
Preheat the oven to 450°F. Grease a large cast-iron skillet with butter or shortening. If you don’t have a cast-iron skillet, you can just use a cookie sheet.
Cut the butter into small cubes and place it in the freezer while you prepare the other ingredients.
In a measuring cup, combine the milk and vinegar and let sit for 5 minutes. This is basically buttermilk.
Meanwhile, in a large bowl, combine the flour, baking powder, salt, and thyme. Whisk together.
Add the cold butter pieces to the dry ingredients. Using a pastry cutter or a fork, cut the butter into the flour mixture until you achieve the consistency of crumbly sand. Add in the cheese, saving a small handful to top the biscuits before baking, and toss together.
Add 3/4 cup of the “buttermilk” and stir just until combined. Gradually add more milk, if needed, until you get a thick lumpy batter.
Drop 1/4 cup scoops of the batter into the skillet (or cookie sheet). Top each biscuit with the rest of the cheese. Bake 22-25 minutes until golden.
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