Cheddar and Garlic Drop Buns

Thursday 26 February 2015

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We have had some really cold weather these past couple of weeks.  I know it is not near as cold as the temperatures you hardy North Americans are used to, but over here in the UK, the temperatures don't have to dip very low before we are freezing.  We don't have the heating, insulation and windows that you are used to in North America, and it is a lot damper . . .  so when it is cold, it is cold.  Cold weather is soup weather and when I cook us a pot of soup, I always like to bake some sort of bread to accompany it.   A decent piece of bread can turn even the simplest of soups into a hearty meal!

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These cheddar and garlic drop buns fit the bill perfectly!  They're just hearty enough to stand up on their own and are perfect for dunking into your soup.  (I know  . . . I got no class at all!)

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They go together in a flash and rise up so nice and puffy in the oven.   Buttermilk ensures a tender crumb . . .  and of course they are stogged full of flavour with the use of plenty of cheese and garlic.   I add a bit of zip with a pinch of cayenne, but you can leave it out if you wish.

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They went down a real treat with the Ham and Split Pea Soup I made us for our supper the other day.   I think that Ham and Split Pea has to be one of our favourite soups and the buns made what was a really delicious meal even better!  I hope you will give them a go.  They are easy to make and taste fabulous.   You can freeze the leftovers as well, just reheating them for about 30 seconds in the microwave when you want to eat them.   Enjoy!  We sure did!

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*Cheddar and Garlic Drop Buns*
Makes about 10

Easy drop buns loaded with cheese and garlic.  Wonderful for with hot soup or even salads. 

280g of plain flour, sifted (2 cups)
1 TBS sugar
1 TBS baking powder
1 tsp garlic powder
1/2 tsp salt
pinch cayenne pepper
225ml of buttermilk (1 cup)
125g of butter, melted (1/2 cup)
180g of strong cheddar, grated (1 1/2 cups) 

To finish:
3 TBS butter,melted
1 tsp dried parsley flakes
1/2 tsp garlic powder

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Preheat the oven to 230*C/450*F. gas mark 7.  Line baking tray with baking paper.  Set aside.
Sift the flour and baking powder into a bowl.   Whisk in the sugar, garlic powder, salt and cayenne pepper.  Whisk together the melted butter and the buttermilk.  Pour over the dry ingredients and mix together with a round bladed knife until evenly moist.  Fold in the cheddar cheese.  Drop by large spoonfuls onto the baking tray, leaving about 2 inches between each and dividing the mixture evenly into 10 dollops.  (about 1/4 cup each)  Bake in the preheated oven for 10 to 13 minutes until golden brown.

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While the buns are baking whisk together all the finishing ingredients.   Brush the tops of the baked buns with this mixture as soon as they come out of the oven.   Serve warm.


  1. My family would love these. Thanks Marie! xoxo

  2. Thanks Valerie, they're popular here too! xoxo

  3. Theyy look like winners..I have a ew Ricardo bread in the oven..will share if it is as good as I think it will be..
    Marie my whole family would love your biscuits.

  4. Tweek the cup measurement for the butter. (Although 12 cups of butter would sure be lovely! Too expensive though.)

  5. Oh haha Laura, missed out the slash. Fixing it now. Thanks for letting me know! xxoo

    Thanks Monique. Oh, it sounds good. Ricardo bread. Must make! xoxo

  6. Another hit! I made these tonight to accompany a Tuscan White Bean Soup and they were really delicious. I could have eaten them as a meal on their own.

  7. So happy you enjoyed Marie! I agree, they are good enough to eat all on their own! xoxo


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