Cheddar & Tuscan Herb Drop Biscuits

Ingredient Spotlight. Our Tuscan Herb Infused Olive Oil is the star — a savory blend of oregano, garlic, and rosemary that seasons the crumb from the inside. A little of our Traditional 18-Year Dark Balsamic Vinegar, whisked into softened butter, becomes a sweet-savory spread that makes these unforgettable.

Ingredients

• 3 cups all-purpose flour (gluten-free blend works too)
• 4 tsp baking powder · 3 Tbsp sugar · ½ tsp salt
• ½ cup Tuscan Herb Infused Olive Oil
• ½ cup buttermilk, plus 2 Tbsp for brushing
• 1 cup shredded sharp cheddar
• Balsamic butter: 4 Tbsp softened butter · 1½ tsp Traditional 18-Year Dark Balsamic Vinegar

Instructions

1. Heat oven to 450°F and line a sheet pan with parchment.
2. Whisk the flour, baking powder, sugar, and salt. Drizzle in the Tuscan Herb oil and toss until crumbly.
3. Add the buttermilk and cheddar; stir just until a shaggy dough forms. Knead once or twice to bring it together.
4. Roll out and cut into rounds, or drop by spoonfuls onto the pan. Brush the tops with buttermilk.
5. Bake 8–10 minutes, until golden. Cool slightly.
6. Mash the softened butter with the Traditional 18-Year balsamic and swipe it over the warm biscuits, letting it melt in.

Chef's Notes

• Don't overwork the dough — a shaggy mix means tender biscuits.
• Fold in a handful of chopped chives with the cheese for extra color and bite.

Make It Yours

• Brush the baked tops with a little of our Garlic Infused Olive Oil for a steakhouse-style finish.

Allergens: contains gluten (unless using GF flour), dairy.

Our Tuscan Herb oil is a weeknight workhorse — come taste it at the shop and dream up your next batch.