Cheddar Drop Biscuits

There are just so many times when you need a good biscuit that I have more recipes than I care to mention. The Potato and Fennel soup that I served the other night for dinner definitely called for a Cheddar Biscuit. Not just any Cheddar Biscuit, however, but one made with an amazing 6 year old Cheddar that I buy from the Empire Cheese and Butter Co-op. The Co-op is an independent cheese factory that is on the outskirts of Campbellford, a small town about two hours east of Toronto. Yes, it is worth a two hour drive.

This cheese factory is one of the last remaining independent cheese makers left in Ontario. It has been in operation since the late 1870s. I have only found their products for sale in one place in Toronto, at Butcher By Nature, but even then I was not able to get the 6 year old variety. This cheese is the perfect balance of sharpness with that distinctive cheddar flavour. I keep a stock of it on hand and it was just the accompaniment I needed for my Drop Biscuit recipe.

This is a quick and easy recipe that my mother used to make when I was younger and that I now make for my kids. It originally came from a cookbook called Food That Really Schmecks by Edna Staebler. These biscuits come together quickly and do not require kneading or cutting. You just mix, drop scoops of the batter on a cookie sheet and bake, so they are good as a quick breakfast alternative or an easy accompaniment for soups or stews.
 
 

They are very versatile but a little on the sweet side. I dropped the sugar to half and added about a cup of grated cheddar. Keep the original sugar amount and add raisins, currants, blueberries or any other fruit you like and you have a quick breakfast scone.
 
Cheddar Drop Biscuits
adapted from Food That Really Schmecks by Edna Staebler
 
4 cups all purpose flour
1/2 cup sugar (original recipe called for 1 cup)
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup room temperature butter
2 cups buttermilk
1 cup grated cheddar
 
Preheat the oven to 400 degrees.
Mix dry ingredients in a large bowl. Stir in butter and buttermilk and grated cheese just to combine. Do not overmix. The batter will be soft and sticky in texture.  
Drop by heap tablespoon onto a baking sheet lined with parchment or a silicon baking mat.  Bake on middle rack 20-22 minutes or until biscuits are golden brown and test done in the middle. Serve warm. 
These biscuits are best the first day but will keep for a couple of days in an air tight container.