Cheddar Buttermilk Drop Biscuits

2 cups all-purpose flour (240 grams)
3 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon garlic powder
1 stick (½ cup) cold unsalted butter, cut into ½-inch chunks
1 cup thickly shredded Cheddar cheese
1 cup buttermilk

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Add the butter and, using a pastry cutter or fork, cut the butter into the dry ingredients until chunks of flour-covered butter are all pea sized or smaller.

Add the cheese and buttermilk and stir together until the dough comes together into a shaggy mass that is slightly sticky. If it seems too dry, add a tablespoon of buttermilk at a time to get the liquid balance right. Do not overmix it, you want things to be looking really shaggy and kind of roughly mixed, not totally homogenous.

Use a spoon to scoop out the dough as 8 roughly fist sized mounds, spaced evenly apart. Don't try to smooth or shape the mounds, you want them kinda craggy and messy to make all the crispy craggly edges. Bake for 17-20 minutes until the biscuits are a beautiful golden brown.