Bright Sun Biscuits (Old Bay Cheddar Drop Biscuits)

These caught my eye because they were drop biscuits, which my husband loves, and they had Old Bay, which in order to stay a Maryland resident you are required to love.

I’ve made a few drop biscuits over the years but I don’t remember ever brushing them with butter before. It was a nice touch and eliminated the need to butter them at the table.

The original recipe called for Bisquick which I never have so I just used flour and a lot of baking powder which made them really light and fluffy. Grating the butter saves me from having to break out the food processor and distributes it better than I ever can by hand. Instead of milk, I used buttermilk which I think tastes better in biscuits, and the acid in it helps them rise even higher than they would with baking powder alone. I had to use a lot more buttermilk than the original recipe called for as milk–when I tried to only use 2/3 cup, I was left with a bowl of dry crumbs. Even if I used Bisquick, I don’t think that measurement would be correct.

We both really enjoyed them! They were light and fluffy with a buttery Old Bay flavor and a hint of cheddar.

Bright Sun Biscuits (Old Bay Cheddar Drop Biscuits)

adapted and updated from Annie M. Large (Coven of the Rowan Star)'s recipe, Brigit's Bright Sun Biscuits appearing in A Cauldron of Delight: Favorite Recipes of the Assembly of the Sacred Wheel and Friends 2012

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 10 biscuits

Ingredients

  

For the biscuits:

• 2 cups flour
• 1 tablespoon baking powder
• 4 tablespoons cold butter, grated
• ½ cup shredded extra sharp cheddar
• 1 ¼ cup buttermilk cold
• Pinch salt

For the topping:

• 2 tablespoons melted butter
• 1 teaspoon Old Bay
• ¼ teaspoon granulated garlic

Instructions

 

• Preheat oven to 450. Line a baking sheet with parchment. Set aside.
• In a large bowl, mix the flour, baking powder and butter until it looks like wet sand.
• Add the cheese, buttermilk and salt and mix until a thick dough forms.
• Drop in 1/4 cup blobs onto the prepared baking sheet.
• Bake for 10 minutes or until golden brown and crisp.
• Meanwhile, melt butter and stir in seasoning. Brush over biscuits and serve hot.

Keyword biscuit, drop biscuit

adapted and updated from Annie M. Large (Coven of the Rowan Star)’s recipe, Brigit’s Bright Sun Biscuits appearing in A Cauldron of Delight: Favorite Recipes of the Assembly of the Sacred Wheel and Friends 2012