Any flavour drop biscuits

Ingredients

• 2 cups (270 g) all-purpose flour
• 3 tsp sugar, if making sweet biscuits, plus more for garnish, optional
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp kosher salt
• ½ cup (113 g) cold unsalted butter, cut into pats
• Mix-ins (see below for suggestions)
• 1 cup (250 ml) buttermilk

Mix-ins for lemon, blueberry and white chocolate biscuits

• 1 lemon, zested
• 1 cup (190 g) fresh blueberries
• ½ cup (about 85 g) chopped white chocolate or white chocolate chips

Alternative mix-ins, for cheese biscuits

• ½ tsp garlic powder
• 2-2¼ tbsp finely chopped chives
• 1 cup (115 g) grated cheddar cheese, plus more for garnish, optional

Instructions

1. Preheat oven to 220°C (425°F) and line a sheet pan with parchment paper.
2. In a large bowl, stir together the flour, sugar (if making sweet biscuits), baking powder, baking soda, and salt. Add in the cold butter pats and snap and rub it in like you would for pie dough until the butter is about the size of peas. Stir in the mix-ins then make a well in the centre and add in the buttermilk. Stir just until combined.
3. Using two spoons or a ¼ cup (2 oz) spring-loaded ice cream scoop, scoop the dough into 9 mounds onto the prepared sheet pan. Sprinkle with extra sugar or cheese, if desired.
4. Bake the biscuits for 20 to 25 minutes or until golden brown.