20-Minute Cheddar Chive Drop Biscuits
Equipment
- 1 large bowl
- 1 fork
- Baking sheet
- Parchment paper
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder
- 1/8 tsp lemon pepper (or regular pepper
- 4 tbsp 4 tablespoons butter, diced
- 2 ounces (1/2 cup) grated Cheddar cheese
- 2 tbsp minced chives
- 1/2 cup whole milk
- Cooking spray
- Flaky sea salt
Substitutions:
- All purpose flour: whole wheat flour, white wheat flour, pastry flour, bread flour but you might need a tiny bit more milk.
- Baking powder: ya need it, sorry.
- Garlic powder: omit! Could try grating in 1 garlic clove!
- Lemon pepper: lemon pepper, I love you! But if you don’t have any, black pepper totally works. Like spice? Add 1/8 teaspoon red pepper flakes.
- Butter: an alternative dairy-free butter could work, just get it really cold so that you can cut it into the flour.
- Cheddar cheese: any hard or semi-hard grated cheese! Gouda! Parm! Manchego!
- Chives: 1 teaspoon dried chives, or 1 teaspoon dried thyme.
- Whole milk: any milk or cream will do the trick!
- Cooking spray: drizzle olive oil over top!
- Flaky sea salt: omit!Don’t use kosher salt - we are after those big, beautiful flakes.
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, stir together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/8 teaspoon lemon pepper (or regular pepper).
- Dice up 4 tablespoons of cold butter, toss it into the flour, then use your fingers to pinch it into the flour until everything’s crumbly and combined. Big butter clumps are A-OK, that’s how we get flaky biscuits!
- Toss in 2 ounces (1/2 cup) grated cheddar cheese (or whatever!) and 2 tablespoons minced chives (or 1 tablespoon fresh thyme, or 1 teaspoon of a dried herb you like).
- Stir in 1/2 cup whole milk until just combined. Don’t over-stir! The dough will be wet and sticky.
- Drop the batter by big spoonfuls (I use an ice cream scoop and made 7 biscuits) onto the lined baking sheet, 1-inch apart. Spray the tops with cooking spray and sprinkle with flaky sea salt.
- Bake for 12 to 15 minutes, until the tops are golden-brown and crispy.
Notes
- Reheat leftovers in the oven (not microwave!) for 5 minutes at 400°F.
- These babies freeze like a charm! I throw them in a gallon ziploc once cool, get all the air out, and freeze for months. When it’s time to reheat, I throw them on a baking sheet and bake at 425 for 7 to 10 minutes. Delish!