Paprika Cheddar Drop Biscuits

So, I just want you all you know that everything (so far) that I've put on this blog has been my first try at the recipe. This fact in itself should give you the confidence to at least try them ALL, right? Right?

The hardest part in baking something you've never made before, is getting the kahunas to do it. This is my first biscuit I have ever made. They were delicious and I want to make them every morning, to serve with my coffee and eggs. I was a little nervous about making them because I do not own a pastry blender, so I just cut the butter into the flour with my fingers. It was so much fun, and came out great! I'm sure it took a little longer than with a blender, but it was so tactile! Make sure to wear your aprons!

Paprika Cheddar Drop Biscuits
adapted from Joy the Baker

Makes 8-12 biscuits

Ingredients:
2 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
3/4 teaspoon sweet smoked paprika, plus more for dusting
6 tablespoons cold unsalted butter, cut into pieces
1 cup cheddar cheese, finely grated
1 cup whole milk
1/2 cup sour cream

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, sift together flour, baking powder, baking soda, salt, sugar, and paprika. Whisk together to be sure it's mixed.

3. Cut butter into flour mix with your fingers or a pastry blender until it resembles a coarse meal with a few lumps. Stir in grated cheddar cheese with a fork until well mixed.

4. Add milk and sour cream using a spatula, stirring until the dough just comes together; don't over mix. Depending on what size you want your biscuits to be, you can use measuring cups from 1/4 to 1 cup. I used 1/3 and 1/4, but preferred the 1/4 cup sized biscuits. Take what size you want and  scoop out dough. Drop onto pan, keeping each biscuit about 1 inch apart. Lightly dust with paprika.

5. Bake about 15-20 minutes, but rotate the sheet halfway through baking. They will be a pale golden brown when they're ready. Let cool on pan for 5 minutes, then enjoy them warm, or cool completely on rack.