The Country Cook

Recipes for the busy cook!

Cheddar & Chive Drop Biscuits

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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.
Cheese Chive Drop Biscuits

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”?

White Lily flour

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.

White Lily wheat flour

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.
cubed butter
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.
cubed butter in flour
I prefer to use my fingers. Just squish the butter and flour together until you have small pellets of butter incorporated into the flour.
salted butter and all purpose flour
Don’t mess with it too much because you don’t want the butter melted from the warmth of your fingers.
biscuit mix for drop biscuits
 Stir in cheese and chives.

shredded cheddar, chopped chives and biscuit mix

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

how to chop chives

 Stir in buttermilk until dough comes together.

buttermilk drop biscuits

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

easy cheddar chive drop biscuit mix

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

spring loaded scooper for cheddar chive biscuit mix

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!
drop biscuits
Keep going with the rest of the biscuits. This batter will make about 15 biscuits.
easy cheddar chive drop biscuit batter
 Bake 10-13 minutes or until golden brown.
Cheese Chive Drop Biscuits
Enjoy!

 These biscuits go deliciously with the Crock Pot Chicken Pot Pie filling
Crock Pot Chicken Pot Pie recipe from The Country Cook
Cream Biscuits recipe from The Country Cook
Butter Dip Biscuits
Butter Dip Biscuits recipe from The Country Cook
5 from 1 vote
Cheddar Chive Drop Biscuits
Print
Cheddar and Chive Drop Biscuits
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
 
Cheddar and Chive Drop Biscuits require just a handful of ingredients and no biscuit cutter is needed! Soft, fluffy, cheesy biscuits.
Course: bread
Cuisine: American
Keyword: cheddar biscuit
Servings: 15
Calories: 153 kcal
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
  1. Heat oven to 450f degrees.
  2. Spray a baking sheet with no-stick cooking spray or cover with parchment paper.
  3. Using a fork, stir together flour, baking powder and salt in a large bowl until blended.
  4. Cut in butter with a pastry blender, fork or your fingers.
  5. Stir in cheese and chives.
  6. Stir in buttermilk until dough comes together.
  7. Add 2-3 tablespoons additional buttermilk if dough seems too dry.
  8. Drop dough by scant 1/4 cup onto baking sheet.
  9. Keep going with the rest of the biscuits.
  10. Bake 10-13 minutes or until golden brown.
Recipe Notes

Serve warm.

Nutrition Facts
Cheddar and Chive Drop Biscuits
Amount Per Serving
Calories 153 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 192mg 8%
Potassium 149mg 4%
Total Carbohydrates 13g 4%
Protein 4g 8%
Vitamin A 6%
Vitamin C 0.3%
Calcium 11.9%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  5. I always use White Lily for my biscuits. That is just how mom taught me. I just love a warm biscuit with butter right out of the oven. But my granny always use to take one and put a pat of butter and a spoonful of brown sugar inside. Then she would put it back in the oven to say warm during supper. Then we would have that sweet buttery treat after our meal. Biscuits always bring back memories for me of family and home.

    Reply

  7. I love to eat my biscuits with butter and syrup! Sometimes just plain with a cup of coffee. My grandmother's biscuits were so good that is usually how I ate them, plain with a cup of coffee!

    Reply

  12. It depends on my mood. Butter and honey, over easy egg and cheese or dipped in soup! (I could go for one of each right now!)

    Reply

  15. Well of course butter on my biscuit. Great giveaway. I LOVE Martha White and White Lily and can't wait to try out their new flours. These look and sound super good.

    Reply

  20. I just love a good biscuit with butter and honey but sometimes I want to be different and eat them with fig preserves! Yum!

    Reply

  39. I like them with as much cheese as possible, and sometimes with an egg.
    Thanks for the chance to win!

    -Leslie
    carykhepburn{at}yahoo{dot}com

    Reply

  40. I love making drop biscuits and these seem like you can alter them based on the cheese and fresh seasonings you use – I will definitely try them!

    Reply

  44. Biscuits with strawberry butter are my favorite! I also like them with cinnamon butter, especially when it's home-made with cinnamon and honey.

    Reply

  54. 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.

    Reply

  55. 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

    Reply

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