Cheddar, Chive & Scallion Drop Biscuits

There’s nothing quite like a warm biscuit straight out of the oven with some melted butter. It’s the ultimate comfort food, and something I would literally go out of my way to find. (If you’re ever in Denver, go to Denver Biscuit Company and you’ll know what I mean!)

This recipe came about because I had leftover chives and scallions in my fridge. I pretty much always have cheddar, so I thought the combo would make an excellent biscuit to accompany dinner that night…and as breakfast for the next four days!

I didn’t have buttermilk (not typically a fridge staple in my household) but I did have yogurt which can also be used in drop biscuits. So I experimented and ended up with a dough which was super easy to make. The cheddar, scallion, and chives mixed in created a savory side that I could eat with every meal.

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Cheddar Chive & Scallion Drop Biscuits

Course Side Dish

Cuisine American

Ingredients

• 2 cups all-purpose flour
• 2 tsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup 1 stick unsalted butter, cold and diced into small cubes
• 1 cup packed shredded cheddar cheese
• 2 scallions chopped
• 3 Tbsp chopped fresh chives
• 1/2 cup milk
• 1/2 cup greek plain yogurt

Instructions

1. Preheat oven to 425 F. Line a baking sheet with parchment paper, set aside.
2. In a large bowl mix together flour, sugar, baking powder, baking soda, salt, pepper, paprika and garlic powder.
3. Add butter and cut into mixture using a pastry cutter or fork until mixture resembles coarse meal. (I sometimes find it easier to just mix with my hands.)
4. Add in cheddar cheese, chopped scallions, and chives and mix to combine.
5. Mix together milk and yogurt. Add to the dry mixture and stir with a wooden spoon until mixture comes together and dry ingredients are all incorporated. (Again, it may be easier to use your hands.)
6. Roll dough into about a 4-in ball and place on parchment-lined baking sheet. Lightly flatten with your hand. Continue with remaining dough, spacing evenly apart.
7. Bake until tops just begin to turn golden, about 12 - 14 minutes.