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!
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!)
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.
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!
*Cheddar and Garlic Drop Buns*Makes about 10