Cheddar Chive Drop Biscuits

I was always the kid at any holiday table who would load their plate up with all the rolls and bread topped with salty butter before I even touched my turkey and gravy. What can I say? I love my bread and butter. The rolls were never homemade, always the store bought kind and I never demanded anything more. Growing up, I would hear of what my friends would have at their Thanksgiving table and I would think it was peculiar. Homemade biscuits, croissants, parker house or clover leaf rolls. Even recently, I’ve been okay with leaving the rolls to Giant’s bakery since no one really cared otherwise.

Most of us don’t include the bread portion of our Thanksgiving meal when we are making the meal from scratch or mostly from scratch. It’s too much to think about. Buying envelopes of yeast seems like a chore (or that’s just me), and getting flour all over my kitchen isn’t as exciting as getting butter splatters everywhere. Well, my friends, these biscuits will change your entire opinion on the latter. Drop biscuits are easy, no muss, no fuss, and turn out delectable every single time. They are just a simple combination of the 3 main food groups: flour, butter, and heavy cream. I made 2 kinds of biscuits for you but I’ll save the other one for after Thanksgiving. These Cheddar Chive biscuits are fluffy, buttery, salty, and have a slightly smokey flavor due to the paprika. Since you need cold butter to make these biscuits, you don’t need to wait around for the butter to soften, allowing these to be made in a pinch! I hope you venture out and try these lovelies!

Our ingredient line up:

Butter, chives, heavy cream, white cheddar, garlic powder, paprika, flour, salt, sugar, baking powder, and baking soda.

We mix our dry ingredients then add the butter. Butter is broken down then we add our cheese and chives.

Our cream makes for a sticky dough and we use a measuring cup to make the “drop” biscuits. I used 1/2 cup measuring cup and it made large biscuits. If you want them smaller, use a 1/4 cup measuring cup. Bake and that’s it! Get ready for your kitchen to smell amazing!

This recipe makes HUGE biscuits, perfect for Thanksgiving dinner and sandwiches for leftovers! These biscuits are best served hot but can keep in the fridge for about 3 days. Confession: I might have made a bacon and egg sandwich on these suckers last night. No regrets! Happy biscuit making!


Print Recipe


Cheddar Chive Drop Biscuits

Prep Time 5 minutes
Cook Time 20 minutes

Servings
biscuits


Ingredients

Prep Time 5 minutes
Cook Time 20 minutes

Servings
biscuits


Ingredients


Instructions
  1. Preheat oven to 375. Grease a baking sheet and set aside.

  2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, sugar, garlic powder, and paprika.

  3. Add butter and using your hands, break the butter up quickly until it resembles course meal.

  4. Once butter is broken up, use a fork to mix in the cheese and chives.

  5. Add cream and mix together with a rubber spatula. Only mix until everything is just incorporated.

  6. Using a greased 1/2 cup measuring cup, scoop the dough onto the greased baking sheet, keeping the biscuits about 1 1/2 inches apart.

  7. Bake until golden, about 15-20 minutes. Remove and serve.


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