Tipi Creek Farm
Herb and Cheddar Drop Biscuits
This is my go-to for a quick and delicious accompaniment to soups and stews. The trick to crispy, unburned biscuits is the parchment paper; since I have started using it my biscuits are finally edible. Each sheet or parchment paper can be reused 4 or 5 times or until they become dry and crumbly.
2 cups unbleached flour
4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 cup water
1 1/2 grated cheddar cheese
2 tbsp. chopped fresh dill or basil*
2 tbsp. chopped fresh parsley
Combine flour, baking powder and salt in a mixing bowl. Cut in butter until crumbly.
Add water, cheese and herbs. Stir to moisten. Spoon the batter onto a parchment-lined baking sheet, positioning the biscuit about 2 inch apart. Bake in 425º F oven for about 15 minutes. Makes 12 large or 16 small biscuits.
*When we use the basil we sometimes we add some fresh crushed garlic too.