Story and photos by Karyl Henry, KarylsKulinaryKrusade.com
While I never learned to cook until I was an adult, as a kid I loved to bake. 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.
I kind of gave up baking after high school, mainly because I didn’t have access to a kitchen in college. Then, once I got an apartment and later a house, I never really picked it back up. The one thing I do love to make is my mom’s rum cake, and it’s a huge hit with my friends.
I try not to keep bread in the house because I don’t have a lot of self-control, and 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’ve recently gotten more into biscuits. I’m on a mission to master biscuits and 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
- It’s very easy to make, and they’re ready in under 30 minutes.
- There’s no need to roll or cut the dough… you just scoop, drop, and bake.
- They’re portion controlled!
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! You need to use measuring cups and spoons when baking, or you could negatively affect the final product.
- 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. Too much flour means a dense final product.
- Cold butter results in a light, flaky dough, so you want to use cold, unsalted butter, cut into small cubes.
- Use a Pastry Cutter or long-tined fork to cut the butter into the dough. Don’t use your hands, or the butter will get too warm.
- I use buttermilk because I love the tangy bite. You can certainly use regular milk if you prefer.
- Make sure your flour, baking soda, and baking powder are fresh. All three are still good after the “best by” dates when stored properly.
- Store flour in an airtight container in the fridge. All-purpose flour for up to 12 months, wheat flour for up to 8 months.
- Store baking powder and baking soda 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 and, using a pastry cutter or long-pronged fork, cut butter into flour mixture. When finished, it should look like coarse meal. (
Add cheese and chives to the mixture, and toss well to combine. Add buttermilk, and use fork to stir well. The mixture will be sticky, and that is what you want!
Use a 1/4 cup measure and scoop dough. Drop dough onto parchment-lined baking sheet, making sure to space dough evenly apart. Bake until golden brown.
SUBSTITUTIONS FOR CHEDDAR CHIVE DROP BISCUITS
The great thing about Cheddar Chive Drop Biscuits is that you’re not stuck with cheddar or chives.
- I use Cabot Sharp Cheddar because I love it, and always have it in the fridge. I like to use a combination of white and orange 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.
- You could also add pre-cooked bacon, or even substitute some of the buttermilk for sour cream.
STORING CHEDDAR CHIVE DROP BISCUITS
Cheddar Chive Drop Biscuits are best served warm, 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.
Cheddar Chive Drop Biscuits from KarylsKulinaryKrusade.com
- 2 cups all-purpose flour (scoop and level to measure)
- 2 teaspoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-cracked black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup unsalted butter, cold and diced into cubes
- 1/4 cup cheddar cheese
- 2 Tablespoons fresh chives, chopped
- 1 cup buttermilk
- Preheat oven to 425 degrees. Line a full sized baking sheet with parchment paper, and set aside.
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper, and garlic powder. Add butter and, using a pastry cutter or long-pronged fork, cut butter into flour mixture. Continue until mixture resembles coarse meal.
- Add in cheddar cheese and chives and toss well. Pour in buttermilk and toss until mixture is fully combined. The dough will be sticky, and that is what you want.
- Scoop dough 1/4 cup at a time. Run a butter knife around inside of measuring cup to help release the dough, and drop onto parchment paper.
- Space dropped dough evenly, to fit 12 on the sheet. Bake 12 – 15 minutes, until golden brown. Allow biscuits to cool for 2-3 minutes, until you can handle them and remove from baking sheet. Best served warm.