We are here to make a case for the drop biscuit. These flaky little buttery delicacies are timeless, versatile, and most importantly, delicious. Anne Morrow Lindbergh said, “When I cannot write a poem, I bake biscuits and feel just as pleased.” So, let’s get poetic.
In this blog, we give you Chef Hannah Noltemeyer’s Cheddar Chive Drop Biscuit recipe. Adding Banner Butter to these biscuits makes them extra soft and the melted cheddar on top render them irresistible to even the pickiest eaters. The ideal accompaniment to tomato soup or beef bourguignon and perfectly delectable on their own.
Prep Time: 15 Minutes
Bake Time: 12-15 Minutes
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt
1 teaspoon sugar
1 ½ teaspoon finely chopped chives
1 teaspoon of a Hidden Valley dry ranch packet
¾ teaspoon garlic powder
1 rounded cup of shredded Cracker Barrel Extra Sharp Cheddar cheese, and extra for biscuit tops
1 1/3 cup buttermilk
4oz Unsalted Banner Butter, melted and cooled slightly
1oz Roasted Garlic, Basil, & Parsley Banner Butter, melted
Instructions:
1. Place oven rack in the middle position and preheat the oven to 475 degrees. Line a rimmed baking sheet with parchment paper or silicone cooking mat.
2. Whisk the flour, baking powder, baking soda, salt, sugar, chives, ranch packet, and garlic powder in a large bowl. Toss shredded cheese into dry ingredients.
3. Combine the buttermilk and Unsalted butter in a medium bowl, stirring until the butter starts forming small clumps.
4. Add wet ingredients to dry ingredients and stir with a spatula until just incorporated. The batter should pull away from the sides of the bowl.
5. Use a buttered ¼-cup measuring cup and scoop a level amount of batter on to the baking sheet. Space biscuits about 1 ½ inches apart.
6. Sprinkle additional shredded cheese over the tops of the biscuits.
7. Bake until the tops are golden brown and the cheese is melted and crisp, about 12-15 minutes.
8. Brush the biscuit tops with 1oz of the Roasted Garlic, Basil, & Parsley melted butter.
9. Transfer to a wire rack and cool for 5 minutes before serving.
Recipe: Chef Hannah Noltemeyer and Erica Noltemeyer
Ready to try these at home? Add Unsalted and Roasted Garlic, Basil, and Parsley to your Mix and Match Pack.