I always thought biscuits were hard to make. That’s until I tried making drop biscuits years ago and discovered they don’t have to be hard at all. A drop biscuit looks a little more rustic because you don’t roll them out. You typically use a large spoon or measuring cup to divide out the dough and then ‘drop’ them on a baking sheet. I have other recipes that I roll my biscuits out for, but I thought this one called for something quicker because I want to quickly bake them and quickly eat them! Especially when you see what I top these with at the end of this post!
Many of the cheddar biscuits out there call for Bisquick. My recipe is purely homemade and calls for ingredients you most likely already have. You might have to buy some chives but, feel free to leave them out if you don’t want to make an extra trip to the store.
Cheddar Cheese and Chive Drop Biscuits
2 1/2 cups all purpose flour
1 TBSP baking powder
1 tsp salt
1 tsp garlic powder
2 cups cheddar cheese, shredded
3 TBSP chives, finely chopped
1/2 cup butter, melted
1 1/3 cups whole milk
3 TBSP butter, melted
2 tsp coarse kosher salt
1. Preheat oven to 425 degrees
2. In a large bowl mix together flour, baking powder, 1 tsp salt, garlic powder, cheddar cheese and chives.
3. Mix in 1/2 cup melted butter.
4. Pour in milk a little at a time and mix until dough is moist all they way through. Do not over mix.
5. Using a 1/4 cup measuring cup or scoop, drop biscuits onto a baking sheet that has been lightly sprayed with oil. Make sure to evenly space apart.
6. Bake for 12-15 minutes or until center is cooked through.
7. Remove from the oven and immediately brush with 3 TBSP melted butter and sprinkle each biscuit with a little coarse salt.
8. Serve warm.
Pair these biscuits up with my Bacon and Mushroom Cream Gravy. It tastes phenomenal!!
This post is linked up at – Lovely Little Link Party,