Cheddar Chive Drop Biscuits

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Cheddar Chive Drop Biscuits are light and airy, and easy to make. With the bite of sharp Cheddar cheese, tangy buttermilk and savory chives, you can’t eat just one! Serve for breakfast or dinner, or enjoy as a snack. 

This recipe was featured in Stillwater Living Magazine

While I never learned to cook until I was an adult, as a kid I loved to help my mom when she baked on weekends.  There’s nothing quite like the smell of baked goods fresh out of the oven. Over the years I’ve gone through baking spurts, but they never last very long.

I try not to keep bread in the house because I always eat way too much. However, sometimes the craving hits and I want all the bread, all the time. I’ll occasionally bake bread, but I’m trying to get more into biscuits.

I’m on a mission to master biscuits & gravy, but I’m not there yet. So, in the meantime, I’m beginning with a simpler recipe…Cheddar Chive Drop Biscuits 

WHY THIS RECIPE WORKS

• They’re easy to make and ready in under 30 minutes
• There’s no need to roll or cut the dough… you just scoop, drop, and bake
• Portion control!

BISCUIT DOUGH – HOMEMADE OR STORE BOUGHT?

It’s easy to want to be super lazy and use store-bought dough. Bisquick is perfect for that, and the results are good. However, making biscuit dough from scratch is crazy easy, and the results are fabulous.

So, if you’re really pressed for time, use Bisquick…otherwise, pull together a few simple ingredients and have homemade dough in no time.

INGREDIENT TIPS FOR CHEDDAR CHIVE DROP BISCUITS

Don’t guess on measurements! Baking is precise, and estimating amounts is a recipe for failure.

Spoon flour into measuring cup, and level with a knife. Scooping flour with the measuring cup can compact the flour, and you’ll end up with too much. And that means a dense final product

Use cold, unsalted butter, cut into small cubes. This results in a light, flaky dough.

Use a Pastry Cutter or long-tined fork to cut the butter into the dough. You don’t want to use your hands, or the butter will get too warm

I use buttermilk because I love the tangy bite.

Once the dough is mixed, rest it in the fridge for 5 minutes. This will ensure that the biscuits don’t spread or fall flat while they bake.

Make sure your flour, baking soda, and baking powder are fresh. All three are still good after the “best by” dates when stored properly

• Flour: store in an airtight container in the fridge. All-Purpose Flour up to 12 months, Wheat Flour up to 8 months
• Baking Powder and Baking Soda: store in a cool, dry place for up to 6 months. I keep my baking powder in the freezer
• To check baking powder freshness: add one teaspoon baking powder to 1/4 cup hot water; if it bubbles immediately, it’s fresh
• To check baking soda freshness: mix baking soda with vinegar; if it bubbles immediately, it’s good

STEP-BY-STEP INSTRUCTIONS FOR CHEDDAR CHIVE DROP BISCUITS

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, pepper, and garlic powder. Add cold butter to the mixture (PIC 1)

Using a pastry cutter or long-pronged fork, cut butter into the flour mixture. When finished, it should look like coarse meal (PIC 2)

Add cheese and chives to mixture, and toss well to combine (PICS 3-4).

Add buttermilk, and use a fork to stir well. The mixture will be sticky, and that is what you want! (PIC 5)

Rest mixture in the fridge for 5 minutes.

Use a 1/4 cup measure and scoop dough. Drop dough onto a Parchment Paper lined Baking Sheet, making sure to space dough evenly apart. (PIC 6)

SUBSTITUTIONS FOR CHEDDAR CHIVE DROP BISCUITS

The great thing about Cheddar Chive Drop Biscuits is that you’re not limited to cheddar or chives.

• I use a combination of white and yellow sharp cheddar, but the choice is yours. You could also use Gruyere, Gouda or even Parmesan.
• Don’t have chives? Use rosemary instead, for a bolder bite.
• Add pre-cooked bacon
• Use regular milk or substitute sour cream for some of the milk

STORING CHEDDAR CHIVE DROP BISCUITS

Cheddar Chive Drop Biscuits are best served warm and fresh, right out of the oven. If you’re serving for dinner, place them inside a clean serving towel, and keep covered.

If you have leftovers, keep them in a Ziploc bag to preserve freshness. To reheat in the microwave, wrap biscuits individually in damp paper towels and warm for 30 seconds at a time, at 50% power, until hot.

MORE DELICIOUS RECIPES

• Venison Cheesesteak Sloppy Joes
• Baked Homemade Mac & Cheese
• Berry Burst Shortcakes
• Cinnamon Roll Muffins

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