Name: Cheddar and Chive Drop Biscuits
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 15
Ingredients: 2 cups White Lily® All Purpose Flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup cold butter (cut into small cubes); 1 cup shredded extra sharp Cheddar cheese; 2 tablespoons thinly sliced fresh chives; 3/4 cup real buttermilk

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5 from 1 vote

This is not a paid sponsored post but I am a proud ambassador for Martha White and I love White Lily flour. All opinions are my own. This post originally contained a giveaway. That giveaway has now ended.

Biscuit Month

Now you know I couldn’t let National Biscuit Month come and go without sharing at least one biscuit recipe! I first had the opportunity to make these Cheddar & Chive Drop Biscuits this past August during the White Lily/Martha White Southern Baking Retreat in Nashville. We had some great hands-on experiences with the three new White Lily flours. Nothing like slapping on an apron and throwing flour, huh? That’s my idea of fun.

Specialty Flours

There are three new premium specialty flours that White Lily just launched; Wheat with crushed White Grape Seed, Wheat with crushed Red Grape Seed and then an All-Purpose Wheat. They are a lot of fun to use and the tastes are unexpectedly good and I was surprised I would love them so much. I can be skeptical of new products. Especially when my tried and true works perfectly.

But these flours really do add a little something special and unique to your baked goods. And you know what one of my favorite features about these were? They have resealable bags. Genius! Why hasn’t that happened sooner? I get excited over packaging that makes my life easier. Sometimes I wish I had access to the marketing and test kitchen folks for companies to tell them what would work and what wouldn’t in a home kitchen. You know what I’m saying? Now, who do we need to talk to at the powdered sugar companies? Because those flimsy plastic sugar bags are a nightmare! Can I get an “Amen”?

Cheddar and Chive Drop Biscuits

Anyhow, where was I? Drop biscuits are one of the simplest forms of biscuits to make. You don’t have to roll out dough or even use a biscuit cutter. You just whip it up and scoop it out. And the White Lily Flour really does all the work. White Lily is made with a soft winter wheat and that is the key to it’s uniqueness.

I’m telling you, it truly makes all the difference. Once you feel it in your fingers and start working with it, you can truly feel the difference from anything else you’ve used before. It helps all your baked goods come out light and fluffy. It’s been the southern cooks’ secret for generations.

Cheddar and Chive Drop Biscuits recipe from The Country Cook

Ingredients:

2 cups White Lily® All Purpose Wheat Flour (or regular all-purpose flour)
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
1 cup finely shredded extra sharp cheddar cheese
2 tablespoons thinly sliced fresh chives
3/4 cup real buttermilk

all purpose flour, buttermilk, butter, cheese, chives, baking powder

Directions:

Heat oven to 450f degrees. Spray a baking sheet with non-stick cooking spray or cover with parchment paper. Cut up your cold butter into cubes.

Using a fork, stir together flour, baking powder and salt in a large bowl until blended. Cut in butter with a pastry blender, fork or your fingers.

I prefer to use my fingers. Just squish the butter and flour together until you have small pellets of butter incorporated into the flour.

Don’t mess with it too much because you don’t want the butter melted from the warmth of your fingers.

Stir in cheese and chives.

The easiest way to chop chives is to use scissors (clean scissors!). Gets it done fast!

Stir in buttermilk until dough comes together.

Add 2-3 tablespoons additional buttermilk if dough seems too dry.

Drop dough by scant 1/4 cup onto baking sheet. I like to use these spring loaded scoopers.

They just make the job go so much quicker and it helps you to measure the same amount every time. One of my favorite kitchen utensils!

Keep going with the rest of the biscuits. This batter will make about 15 biscuits.

Bake 10-13 minutes or until golden brown.

Enjoy!

Cheddar and Chive Drop Biscuits

Cheddar and Chive Drop Biscuits require just a handful of ingredients and no biscuit cutter is needed! Soft, fluffy, cheesy biscuits.

5 from 1 vote

Print Pin Rate

Course: bread

Cuisine: American

Keyword: cheddar biscuit

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings:

Calories: 153kcal

Author: Brandie @ The Country Cook

Ingredients

2 cups White Lily® All Purpose Flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter cut into small cubes
1 cup shredded extra sharp Cheddar cheese
2 tablespoons thinly sliced fresh chives
3/4 cup real buttermilk

Instructions

Heat oven to 450f degrees.
Spray a baking sheet with no-stick cooking spray or cover with parchment paper.
Using a fork, stir together flour, baking powder and salt in a large bowl until blended.
Cut in butter with a pastry blender, fork or your fingers.
Stir in cheese and chives.
Stir in buttermilk until dough comes together.
Add 2-3 tablespoons additional buttermilk if dough seems too dry.
Drop dough by scant 1/4 cup onto baking sheet.
Keep going with the rest of the biscuits.
Bake 10-13 minutes or until golden brown.

Notes

Serve warm.

Nutrition

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

These biscuits go deliciously with the Crock Pot Chicken Pot Pie filling

Crock Pot Chicken Pot Pie recipe from The Country Cook

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Comments

Nadya says
September 24, 2015 at 9:24 pm
Jam or butter are best!
Anonymous says
September 25, 2015 at 4:43 pm
This recipe would be amazing to pair with a warm hearty bowl of stew o chili for the cool nights ahead , Can't wait to make this recipe ! It looks amazing ! – Danielle Fernandez [email protected]
chickie717 says
September 26, 2015 at 12:08 am
My favorite way to eat them is drizzled with delicious butter!
Carrys says
September 27, 2015 at 8:16 pm

Thanks, for this delicious recipe! I'll definitely try it very soon! I love my hot biscuits with butter and good fig preserves, or honey.
Judy says
July 29, 2018 at 2:26 pm
I read all of your recipes. I really need some good or different recipes for pork loin. I really like cooking in slow . Since you live where pork is a weekly or daily thing. I’m hoping you have more pork loin recipes. I am not sure how to cook it. Any help would be appreciated.
Thank You

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Cheddar & Chive Drop Biscuits

Biscuit Month

Specialty Flours

Cheddar and Chive Drop Biscuits