I’m always ready to try a new biscuit recipe, especially ones from spiral-bound church cookbooks. The following is a modification of a simple drop biscuit recipe from an old missionary cookbook. Hope you enjoy it as much as I did!
Cheddar Chive Drop Biscuits—enjoy plain and hot, or smothered in mascarpone
2 c. flour
1 Tbsp. baking powder
½ tsp. salt
4 Tbsp. butter, cold
1 c. cheddar cheese, grated
¼ c. chives, chopped
1 c. milk
Preheat oven to 425°F. Thoroughly combine flour, baking powder, salt, and sugar in a mixing bowl. Work butter into dry mix using a pastry blender until butter is in pea size crumbles. Gently stir in cheese and chives so they are coated with flour. Slowly add in milk, stirring until sticky dough forms but being careful not to overwork the dough.
Drop dough onto lined or greased baking sheets and bake for 10-15 minutes until golden brown. Remove from oven and stuff in face place on cooling rack. Yields 15 medium sized biscuits.
a beloved nobody.