Grab some sharp cheddar and make up a quick batch of these Cheddar Chive Drop Biscuits for dinner tonight!
I’ve been grating everything lately! Seriously. After discovering the wonders of grating frozen butter when I made these Blueberry Scones, it’s become my new thing. Heck, I caught myself grating some butter for my toast the other morning. Ok, I’m just kidding there…although now that I think about it, that might need to happen. Grating frozen butter isn’t the easiest of kitchen activities, but it is so worth the tiny bit of extra effort! (Just be careful and don’t grate your hand along with the butter. That almost happened to me when I got down to the bottom of the stick.)
Ever since making the sweet scones recipe with grated butter, I’ve been thinking about trying that same trick with a savory recipe instead. So I finally got around to it, and the result was this batch of Cheddar Chive Drop Biscuits. Quick and easy to make. Even quicker and easier to eat. Plus, everything tastes better with the addition of sharp cheddar cheese, right? Oh, and chives grow really well in our area, so as long as there’s no snow on the ground, I’ve always got a ready supply of fresh chives out in the backyard.
One of the fun things about these Cheddar Chive Drop Biscuits is the way you shape them before baking. You literally drop a mound of dough on the baking sheet. I did gently push some of the mounds together, but not much. The dough is kinda sticky, so I used two spoons to help drop the dough. No rolling, no kneading, none of that. (Although to be fair, I don’t mind playing with dough. I find it to be incredibly relaxing. I’m just weird like that.)
Similar to those scones, I used buttermilk as the liquid for this Cheddar Chive Drop Biscuits recipe. Buttermilk adds such an incredible flavor to baked goods! I grew up on classic buttermilk biscuits, and those still hold a special place in my
heart stomach. But I have to admit that this whole ‘drop’ idea is not far behind. Not only are they easy to make, but you end up with little crags of dough on top that get extra crispy once baked.
Those crags (my scientific baking term) are the best part of the whole biscuit in my opinion. In fact, I’m thinking I should try dropping the scone dough out next time. Forget shaping them into triangles…dropping ’em in rough mounds of dough is the cat’s pajamas! Happy baking, my friends!