These biscuits are perfect for brunch, but they're also a fun addition to your favorite main dishes. They're warm and cheesey and full of Dip Me Creole Herb "ed" goodness!
2/3 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp sugar
1/8 tsp salt
1/3 cup Dip Me Creole Herb Sour Cream Dip
2 tbsp buttermilk
3 tbsp shredded cheddar cheese
2 tbsp unsalted butter, melted and hot, plus extra for brushing
-Preheat oven to 400 degrees and line baking sheet with parchment paper.
-Whisk dry ingredients in small bowl. In separate bowl, stir Dip Me Creole Herb Sour Cream Dip and melted butter together until small clumps form.
-Add the buttermilk and cheese. Combine both mixtures until just blended. Dough should pull away from sides of bowl. Do not over blend. Clumps are okay.
-Using greased ice cream scoop or large spoon, scoop out and drop 4 mounds of dough onto prepared sheet, spacing them about 1 ½ inches apart. Bake until biscuits tops are golden brown and crisp, 12-15 minutes, rotating sheet halfway through baking.
-Brush baked biscuits with extra melted butter, transfer to wire rack, and let cool for 5 minutes. Serve warm.