Easy, cheesy, drop buttermilk biscuits…a perfect accompaniment to breakfast, or soup or served under sausage gravy, chipped beef or a hot welsh rarebit. OK, so I had a little leftover buttermilk, and all I had was monterey jack cheese instead of cheddar…but what’s that ole saying about the ‘mother of invention’??? And I’m basically lazy, hence the ‘drop’ technique. I’ve never seen the benefit of dusting a counter with flour, kneading the dough briefly, rolling out with a rolling pin, and cutting with a biscuit cutter. Then cleaning it all up. I don’t mind diving into the dough with my hands, rubbing the butter into the flour until I can feel the correct texture. So, after dumping in the buttermilk and mixing it up with my hands, it’s easy enough to simply pinch off a large meatball-size piece of dough and dropping it on the cookie sheet. You will marvel at how light and delicious these are. Takes a total of 30 minutes of time and a good hand-washing.
Buttermilk Pepper Jack Biscuits
Ingredients:
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 stick unsalted butter, cold
- 1 cup buttermilk
- 1 cup grated monterey jack cheese
Preheat oven to 400 degrees F. Line cookie sheet with parchment.
Mix the flour, sugar, salt, baking soda and baking powder in a large mixing bowl.
Cut the cold butter into the dry ingredients until small crumb texture, or rub it in with your fingers.
Add buttermilk and stir. Add cheese and mix.
Drop by heaping tablespoons onto cookie sheet. Makes about 10 large biscuits.
Bake 15 minutes until golden brown.
