Buttermilk Drop Biscuits with Garlic and Cheddar

Ingredients

• 9 ounces bleached all-purpose flour
• 1 ounce unsalted butter, optional
• 1/4 ounce fresh parsley or chives, finely chopped
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon cayenne
• 6 ounces sharp cheddar, finely grated
• 9 ounces cultured low-fat buttermilk

Directions

Set a rack in the lower-middle of the oven and heat it to 400 degrees F. Sift the flour into a large bowl. If you are adding the butter, cut it into 1/4-inch cubes, scatter it into the flour, and work it in with your fingertips until you can’t see separate pieces. Mix in the herbs, baking powder, sugar, salt, garlic powder, onion powder, paprika, and cayenne with a whisk. Fold in the finely grated cheddar until it is evenly distributed, then add the buttermilk and stir with a flexible spatula just until you have a soft dough. Use spoons to scoop and drop 10 generous mounds onto a parchment-lined half sheet pan; judging the portions by eye is completely fine. Bake until the biscuits are deeply golden across the tops, about 25 minutes. Rest them for 5 minutes before serving, since the flavor becomes more pronounced as they cool. Store any extras in an airtight container at room temperature for up to 24 hours, then rewarm in a hot oven before serving.