Cheddar Cheese Drop Biscuits

Maybe it has something to do with so many meals spent in southern Georgia, but there is a huge portion of my soul that can only be fulfilled with biscuits. Buttery, rich, and perfect with soups, salads, jams...they're really all-purpose. Not that I need any justification to bake homemade biscuits.

Which is exactly what I've done twice in the past week. This recipe is quickly becoming the go-to comfort food pick, mostly because it is full of butter AND cheese. It only requires one bowl. Mix with your hands, no biscuit cutters needed. Can it possibly get any better? According to John Paul, it really can't. If presented with a choice between these cheddar cheese and scallion biscuits and finding out how LOST ends, the finale would lose. And he REALLY wants to know how it ends already.

Cheddar Cheese Scallion Drop Biscuits* (From Smitten Kitchen, here)
2 1/4 cups all-purpose flour
2 1/2 tsp. baking powder
2 tsp. sugar
3/4 teaspoon baking soda
1 tsp. salt
6 Tbsp. (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
2 cups crumbled cheddar cheese (you can add another 1/2 cup for a super-cheesy biscuit)
4 scallions, finely chopped
1 cup well-shaken buttermilk
Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in cheddar cheese and scallions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.




*If I may make a suggestion for day-after biscuits: cut them in half, toast, put a poached egg on each half, and top with paprika. If you have a bad day, you certainly can't blame it on this breakfast.