Biscuit Drops

I made this recipe for the first time to use up my leftover buttermilk.  Waste not want not, right?  I was surprised it called for cayenne pepper.  A different twist for a American style biscuit.

Preheat oven to 475 degrees.

I lined my cookie sheet with parchment paper for easier cleanup.

• 2 C all purpose flour
• 2 teas baking powder
• 1/2 teas baking soda
• 1 teas sugar
• 3/4 teas salt
• 1 cup buttermilk (chilled)
• 1 stick of butter melted and cooled
• I cup cheddar cheese freshly grated
• 1/4 teas dry mustard
• 1/8 teas cayenne pepper

In mixing bowl combine flour, baking powder, baking soda, sugar, salt, dry mustard, and cayenne pepper.  Add grated cheese and toss cheese into mixture to remove any clumping of cheese.

In a separate bowl combine chilled buttermilk and butter and wisk until homogenized.

Add wet to dry and stir until all of the flour mixture is fully incorporated.

Using a greased measuring cup, preferably 1/3 c size, scoop out 1/3 c size portion and drop onto parchment covered cookie sheet.  I managed 9 biscuits, depending if they are heaping or you use a smaller measuring cup.

Place dropped biscuits into preheated oven and bake for 12-14 minutes.

Add a pad of butter and serve hot.  Enjoy!