Sunday, April 05, 2015

Cheddar Chive Drop Biscuits Recipe

If you love eating cheesy biscuits but the thought of making them is intimidating, then these cheddar chive drop biscuits are your answer.

With drop biscuits, you don’t have to worry about kneading the dough, rolling it out, shaping them, and preventing it from sticking everywhere. Instead we are going to make a cheesy dough in the food processor that you can simply scoop with a cookie scoop or measuring cup and drop big heaps of cheesy doughy goodness onto your baking sheet.

What keeps these biscuits so moist is the high proportion and even distribution of cheese. I took Cracker Barrel‘s extra sharp cheddar and grated it into small ribbons to be dispersed in every little morsel of each biscuit. My all-time favorite Cracker Barrel cheese is their sharp cheddar, but for this recipe I picked their extra sharp cheddar to give the biscuits extra punch in complex flavor, in addition to providing moisture. I always cook with Cracker Barrel’s cheeses because they have the most flavorful (and most reasonably priced) cheese that you can buy anywhere. Their cheese is certainly deserving of the international and national awards they have won in blind-judged taste tests!

To start, we are going to make our dry ingredients by combining flour, baking powder, sugar, garlic powder, old bay seasoning, and salt in a food processor:

The garlic powder and old bay seasoning really enhance the flavor of the biscuits by being so complimentary to the flavor of the extra sharp cheddar.

After you’ve combined the dry ingredients, pulse in cold butter cubes just like you would with a pie crust.

Next, add in tons of cheese (this is a cheesy dough!) and pulse the mixture a couple times to evenly distribute:

Remove the contents to a large bowl and stir in chives and milk, tossing the liquid around to moisten the dry:

The dough will be very sticky, so take a cookie scoop and portion out little heaps of dough onto a baking sheet:

15 minutes in a 450 degree oven and they’ll be golden brown and puffed! And the bottoms will look like this:

Golden brown crisp, cheesy perfection. Enjoy!

Cheddar Chive Drop Biscuits



10 oz all purpose flour (2 cups)
4 tsp baking powder
2 tsp sugar
1 tsp garlic powder
1/2 tsp old bay seasoning
1/2 tsp salt
1/2 cup cold unsalted butter, cubed (1 stick)
6 oz Cracker Barrel Extra Sharp Cheddar, grated
About 30 chives, sliced
1 cup milk


Preheat the oven to 450 degrees F.

In a food processor, pulse to combine the flour, baking powder, sugar, garlic powder, old bay seasoning, and salt. Once those ingredients are combined, add the cold butter cubes and pulse the mixture about 10 times to break down the butter into small pieces and incorporate it into the seasoned flour. There should still be pea sized pieces of butter.

Add the grated cheddar and chives to the bowl and pulse 2-3 times to distribute. Dump everything out into a large mixing bowl. Pour the milk into the dry ingredients and use a spatula to toss the ingredients around. Think of this more as tossing to distribute the liquid, rather than stirring. In order to prevent our biscuits from getting tough, we want to use a light hand and only mix until the dry and wet ingredients are combined.

Take a cookie scoop and portion out 1/4 cup scoops of the biscuit mixture onto a baking sheet (you should have 12 scoops). Bake for 15 minutes until golden brown. Enjoy!



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