New School Cheesy Garlic Drop Biscuits
about 12 biscuits
12 minutes
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 6 oz. shredded New School American Cheese
- 1 cup cold buttermilk
Garlic Butter Topping
- 3 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon chopped fresh parsley
- Pinch of salt
Directions
Preheat the oven: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt.
Cut in the butter: Add the cold butter and use a pastry cutter or your fingertips to work it into the flour until the pieces are about the size of peas.
Add the cheese: Toss in the shredded New School American Cheese until evenly distributed.
Bring it together: Pour in the buttermilk and stir just until a shaggy, sticky dough forms. Don’t overmix.
Drop and bake: Scoop ¼-cup mounds of dough onto the prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, until puffed and golden brown.
Finish with garlic butter: Stir together the melted butter, garlic powder, parsley, and salt. Brush generously over the hot biscuits as soon as they come out of the oven.
Serve: Serve warm.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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