I've been obsessed with biscuits for a long time. There's something magical about them, turning flour and butter into something hot and pillowy, rich and light. One of my favorite brunch places always has a long line, but you can buy a biscuit from the counter to eat while you wait outside, and that almost makes the line bearable, even at 10am on a frigid January morning.
These drop biscuits are a snap to make—cut the butter into the dry ingredients, mix in good strong cheddar (I used half asiago and half orange extra-sharp) and sliced scallions, fold in the buttermilk and pop them in the oven. It takes only a few minutes. Watch them carefully in the oven, though—though the original recipe says they cook in 18-20 minutes, mine were done by 14 or so.
We served these with pulled-chicken barbecue, but they'd also be nice for lunch with a salad and a little salami, or served alongside a vegetable soup or chili. I bet they'd be good with Gruyere or Comté inside instead of cheddar, too.
I'm still on the lookout for the pillowy biscuits of my dreams, but I'm happy to eat these in the meantime.
Get the recipe here.