Cheddar Chive Drop Biscuits

By sltaylor

Ingredients

• 10 oz all purpose flour (2 cups)
• 4 tsp baking powder
• 2 tsp sugar
• 1 tsp garlic powder
• 1/2 tsp old bay seasoning
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed (1 stick)
• 6 oz Cracker Barrel Extra Sharp Cheddar, grated
• 30 About 30 chives, sliced
• 1 cup milk

Details

Servings 12
Adapted from fifteenspatulas.com

Preparation

Step 1

With drop biscuits, you don’t have to worry about kneading the dough, rolling it out, shaping them, and preventing it from sticking everywhere. Instead we are going to make a cheesy dough in the food processor that you can simply scoop with a cookie scoop or measuring cup and drop big heaps of cheesy doughy goodness onto your baking sheet.

cheese is their sharp cheddar, but for this recipe I picked their extra sharp cheddar to give the biscuits extra punch in complex flavor, in addition to providing moisture. I always cook with

To start, we are going to make our dry ingredients by combining flour, baking powder, sugar, garlic powder, old bay seasoning, and salt in a food processor:

After you’ve combined the dry ingredients, pulse in cold butter cubes just like you would with a pie crust.

Next, add in tons of cheese (this is a cheesy dough!) and pulse the mixture a couple times to evenly distribute:

Remove the contents to a large bowl and stir in chives and milk, tossing the liquid around to moisten the dry:

Directions:

Preheat the oven to 450 degrees F.

In a food processor, pulse to combine the flour, baking powder, sugar, garlic powder, old bay seasoning, and salt. Once those ingredients are combined, add the cold butter cubes and pulse the mixture about 10 times to break down the butter into small pieces and incorporate it into the seasoned flour. There should still be pea sized pieces of butter.

Add the grated cheddar and chives to the bowl and pulse 2-3 times to distribute. Dump everything out into a large mixing bowl. Pour the milk into the dry ingredients and use a spatula to toss the ingredients around. Think of this more as tossing to distribute the liquid, rather than stirring. In order to prevent our biscuits from getting tough, we want to use a light hand and only mix until the dry and wet ingredients are combined.

Take a cookie scoop and portion out 1/4 cup scoops of the biscuit mixture onto a baking sheet (you should have 12 scoops). Bake for 15 minutes until golden brown. Enjoy!

add one

I love to make baked brie with caramelized apples and onions

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