Description
Twelve rough-edged cheddar-chive drop biscuits.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 6 tablespoons Cold unsalted butter, cubed
- 1 cup Sharp cheddar, finely shredded
- 1/4 cup Fresh chives, chopped
- 1 cup Cold cultured buttermilk
Instructions
- Heat oven to 425°F and line a baking sheet. Whisk 2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt and 1/4 tsp pepper. Cut in 6 tbsp cold cubed butter until small pieces remain.
- Toss 1 cup finely shredded sharp cheddar and 1/4 cup chopped chives through dry mixture. Pour in 1 cup cold buttermilk and stir only until no dry pockets remain; the dough should be shaggy and scoopable, not rolled smooth.
- Drop approximately twelve 1/4-cup mounds onto the sheet about two inches apart. Bake at 425°F around 15–18 minutes until tops and cheese flecks are golden and centers cooked through.
- Move to a rack for 10 minutes. Note actual scoop count, spread, center crumb and browned cheese in the kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 15–18-minute oven bake and ten-minute rack cool; preheat excluded.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 18 minutes
- Category: Breads
Nutrition
- Serving Size: One medium scoop-baked biscuit