Cheddar drop biscuits from 100 Recipes: The Absolute Best Way to Make the True Essentials (page 111) by America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on January 21, 2022

    This is all about the method, which has you stirring melted butter into chilled buttermilk to create the needed little butter clumps and then dumping that mixture into the dry ingredients. My dough whisk was the perfect tool to use here and my verdict is that this method worked....light & fluffy interiors with a nice crispy bits around the outside. I would probably up the cayenne & dry mustard for a little more impact and I would suggest checking them before 12 minutes as I thought they were getting pretty brown at just under 12. I would do this again.

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