“Mmm, cheesy biscuits.”
I lost track of the number of times I heard that phrase Saturday night, but I have to say, I think it summed this recipe up quite nicely.
I had a good deal of buttermilk left over from the cream cheese and chive adventure of last week, so I decided I might as well use up as much of it as I could before it went bad. And I figured I might as well keep working on my biscuit-making, sooo I opted to the cheddar variation of Martha’s buttermilk biscuits. Plain buttermilk biscuits just seemed too boring; and besides, everyone could use a little more cheese in life!
This recipe is much simpler than the cream cheese/chive biscuits. They are drop biscuits, which means instead of rolling out and chilling a slab of dough, I just had to mix together the ingredients until they formed a big lump of dough, pat it down flat, and cut it into rounds. MUCH easier.
And the finished product was simply delicious. I know that this is not must my personal bias towards cheddar biscuits speaking, b/c I took the freshly baked biscuits to girls’ night, and the 6 of us managed to go through about 20 biscuits – and that was in addition to all of the other delicious food that my fellow potluckers had made, which included lasagna and two desserts!
So these were simple to make and absolutely delish – I didn’t have any issues with the recipe to speak of. My one complaint, though, was that they dried out really quickly. They were fantastic the night they were made, but by the next day there were noticeably drier. And the day after that, I couldn’t eat them at room temperature anymore. Nuking them for 15 seconds helped, but by day 4, they were 
hockey pucks. 
I love making these. I usually make them as drop biscuits because I never have enough clean counter space.
Also to fight the dryness problem I melt butter with a diced clove of garlic and then take a basting brush and brush the garlic butter all over the biscuits. It adds a bit of moisture itself and the fat keeps the moisture from the dough in too.