Need I say more? These biscuits melt in your mouth and are the perfect accompaniment to your winter soup. You may even have most the ingredients on hand. Since these are best served fresh from the oven, you can freeze them prior to bake them then bake them frozen by adding a couple of extra minutes to the baking time. I drop my biscuits on a greased cookie sheet and place it in the freezer until the biscuits are frozen solid. I then put two biscuits together (bottom side facing each other), wrap them in saran wrap and store them in a plastic bag. I would highly recommend using freshly grated cheddar cheese, I always think the cheese is a bit dry when you buy pre-shredded compared to grating your own.
Makes 10 biscuits
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
3 tablespoons chilled butter, cut into small pieces
1 cup shredded cheddar cheese (I used mild)
1 tablespoon fresh dill, diced
1 tablespoon fresh chives, diced
1 cup buttermilk
1/2 cup sour cream (I used reduced fat sour cream)
1. Preheat oven to 450F
2. Using a whisk, mix flour, sugar, salt, baking soda, and baking powder.
3. Cut butter into flour mixture using a pastry blender or two knives until the mixture looks like course crumbs.
4. Add cheese, dill, and chives. Toss lightly.
5. Add buttermilk and sour cream, mix just until moist.
6. I used a baking stone that was well-seasoned but if you are using a metal cookie sheet you should grease it.
7. Drop biscuits onto prepared cookie sheet (I used a 1/4 cup measuring cup, you could also use a spoon).
8. Bake for 15 minutes or until edges of the biscuits are brown (if they are frozen add a couple of minutes to the bake time). Serve warm.
Source: Slightly Adapted from Sour Cream, Cheddar, and Green Onion Drop Biscuits, Cooking Light March 2005