Mozzarella Herb Drop Biscuits

Place the butter in the freezer for at least 2 hours before making this recipe (I know it’s hard to wait, but your patience will pay off!). Freeze for longer (4-6 hours or overnight) if you want the biscuits to be lighter/fluffier, freeze for shorter (1-2 hours) if you want the biscuits to be denser and have a crispier/more golden base.

1. Preheat oven to 400F. Line two baking sheets with silicon baking mats or parchment paper.
2. Make the buttermilk: Combine milk and vinegar in a small bowl or measuring cup. Set aside.
3. Mix the dry: In a large bowl, combine the flour, sugar, baking powder, and kosher salt.
4. Grate the frozen butter into the dry mixture and fold until well combined, working quickly to prevent the butter from melting. Alternatively, you can slice the butter into small pieces and cut the butter into the dry ingredients with a pastry cutter or the tips of your fingers.
5. Fold in the cheese, chives, and dill until well distributed. 
6. Gently mix in the buttermilk. If there is still excess flour after mixing in the buttermilk, add a bit more milk (1 tbsp at a time, up to 1/4 cup) until the flour is just incorporated (no visible dry patches). Do not overmix!
7. Scoop out 1/4 cup mixture and drop onto prepared sheet (around 2 inches apart), forming round biscuit-like mounds. I find it easiest to use a measuring cup to scoop out the dough and an additional spoon to scrape out any excess dough and shape the mound.
8. Bake for 15 minutes. Keep one sheet of biscuits in the fridge while the other is baking. Let cool on baking sheet for a few minutes before transferring to a cooling rack.
9. Store in an airtight container at room temperature for up to 4 days, or freeze immediately to save for later!