Chef Paddy’s Golden Bear Drop Biscuits
Crisp on the edges, fluffy in the center, and loaded with sharp cheddar—these Golden Bear Drop Biscuits are everything you want in a side. Serve them warm, and you’re setting the tone for the whole table.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup buttermilk
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter until the mixture is crumbly and the butter is pea-sized.
- Fold in shredded cheddar cheese.
- Pour in buttermilk and stir just until combined—do not overmix.
- Drop heaping spoonfuls of dough onto the prepared baking sheet.
- Bake for 12–15 minutes until golden brown. Brush with melted butter if desired.
Chef Paddy’s Tips
- Use Cold Butter—Always: Cold butter gives you flaky layers and a beautiful rise. Dice it and chill it for best results.
- Don’t Overmix: Stir until just combined. A shaggy dough leads to tender biscuits.
- Buttermilk Brings the Tang: Full-fat buttermilk adds richness and that subtle bite. No buttermilk? Milk + lemon juice makes a solid backup.
- Drop It Like You Mean It: No rolling needed. Scoop and drop for that rustic charm.
- Brush with Butter (Twice): Brush before baking for golden color, and again afterward for a glossy, buttery finish.
- Serve ’Em Hot: These are best straight from the oven, paired with honey butter, sharp cheddar spread, or country ham.
Let’s cook with heart and hustle.
