Here is an easy version of a buttermilk biscuit: no rolling, no kneading. Just scoop with a two-tablespoon cookie scoop and drop onto a cookie sheet. Brush with melted butter, and you have a perfect biscuit.
Serve with a hearty meal of stew or soup to complement the chives and cheese. Or drizzle honey over them for a sweet-savory combination that works deliciously.
Chive and Cheddar Buttermilk Drop Biscuits
2 ¼ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
2 teaspoons kosher salt
1 teaspoon garlic-pepper blend
¾ cup unsalted butter (1 ½ sticks), cold, cut into 1-inch cubes
1 cup whole buttermilk
¾ cup shredded sharp cheddar cheese
¼ cup coarsely minced fresh chives
2 tablespoons melted unsalted butter
Preheat the oven to 375 degrees. Line a rimmed half sheet pan with parchment paper. Arrange the oven rack to the lowest rack.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and garlic-pepper blend. With a pastry blender or your fingers, blend in the cold butter until the mixture is crumbly.
Gradually add the buttermilk, stirring with a stiff rubber spatula, just until a soft dough forms and holds together. This dough will be very moist and not as dry as a regular biscuit dough. Stir in the cheddar cheese and chives and mix just until all the flour is incorporated.
With a two-tablespoon cookie scoop, drop the biscuits onto the pan evenly spaced three to a row. Gently brush the tops with melted butter. Bake until golden brown and nicely risen, 12 to 15 minutes. Let cool on the pan for 5 minutes. Serve warm.
Makes 12 big biscuits.
Source: Lorraine Fina Stevenski