Cheddar & Chive Drop Biscuits

Ingredients

• 2 cups all-purpose flour (240 g), spooned and leveled
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon granulated sugar
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1 cup coarsely grated sharp cheddar (113 g)
• 3 tablespoons finely chopped fresh chives
• 1 cup cultured buttermilk (240 ml), straight from the refrigerator
• 6 tablespoons unsalted butter (85 g), melted and cooled until just lukewarm, for the dough
• 1 tablespoon unsalted butter (14 g), melted, for brushing

Method

1. 01

   Heat a conventional oven to 425°F (220°C), with a rack in the middle. Line a large rimmed baking sheet, about 13 by 18 inches, with baking parchment rated for that temperature. Grate the cheddar and chop the chives. The recipe makes 12 biscuits; one serving is one biscuit.

2. 02

   Whisk the flour, baking powder, baking soda, sugar, salt, and pepper together in a large bowl. Add the cheddar and chives and toss lightly so they are coated with flour and spread evenly through the mixture.

3. 03

   In a separate bowl or measuring jug, stir the cold buttermilk with the 6 tablespoons melted, lukewarm butter. Small butter clumps should form as it meets the cold milk; these are expected. If the butter is still hot, let it cool before mixing so it does not warm the buttermilk.

4. 04

   Pour the buttermilk mixture into the flour mixture. Fold gently with a spatula just until the dry flour disappears and a thick, sticky dough forms. Scrape the bottom of the bowl to catch any dry pockets, then stop. Do not beat, knead, or try to make the dough smooth.

5. 05

   Divide the dough into 12 rough mounds, about a scant 1/4 cup each, and drop them onto the lined sheet with two spoons or a scoop. Leave about 2 inches between mounds. Keep the tops rough rather than flattening them; the little peaks brown in the oven. Bake promptly once mixed.

6. 06

   Bake for 18–22 minutes, until the tops and bottoms are golden and the centers are cooked through. Start checking at 18 minutes. If unsure, split one biscuit: the center should look fluffy and set, with no wet floury dough. A few browned cheddar edges are normal. If using two smaller sheets, bake one at a time or rotate and swap their positions halfway through, allowing extra time as needed.

7. 07

   Brush the warm tops with the remaining tablespoon melted butter. Rest on the sheet for 5 minutes, then transfer to a rack or serve warm. Allow about 40 minutes from start to serving, including this short rest. These are especially good alongside soup, chili, or a simple salad.

8. 08

   If buttermilk is unavailable, stir 1 tablespoon lemon juice into enough whole milk to make 1 cup total. Let stand for 5 minutes, then chill before using in place of the buttermilk. The texture may differ slightly. Fresh chives can be replaced with the same amount of very finely sliced green scallion tops.

9. 09

   Cool leftovers completely before storing airtight in the refrigerator for up to 4 days. Reheat on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, until hot through. Freeze cooled biscuits, well wrapped, for up to 2 months; reheat from frozen at 350°F for about 15–20 minutes. When multiplying the recipe, keep the individual biscuits the same size and use extra sheets rather than crowding one pan.