The nice thing about a quick bread is that you can get it on the table fairly quickly. In our house, if you add cheese to the bread, it is that much more appreciated.
We made these recently and to add a twist, we added grated cheese and chopped banana peppers. We've made them with cheese + crumbled bacon. Or cheese + snipped pieces of pepperoni. Or cheese + snipped sundried tomatoes. Even cheese + olives. I think you're probably sensing a theme here, amiright?
Anyway, these are definite favorites chez nous, and I hope you try them, too! Perfect for breakfast, or lunch. Or dinner.
Buttermilk Drop Biscuits
Original recipe found in CooksCountry.com
To make a cheddar version, add 3/4 shredded extra-sharp cheddar and 1/4 cup finely chopped pimentos to flour mixture in step 1.
2 cups (10 ounces) all-purpose flour (I generally do 1 cup AP flour and 1 cup white wheat)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup buttermilk, chilled
8 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter
1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps.
2. Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using a large cookie scoop (or two tablespoons) drop level scoops of batter 1 1/2 inches apart on prepared sheet. Bake until tops are golden brown, rotating sheet halfway through baking, 12 to 14 minutes.
3. Melt remaining 2 tablespoons butter and brush on biscuit tops. Transfer biscuits to wire rack and let cool for 5 minutes before serving.