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These drop biscuits need no rolling or cutting. Cold butter creates a tender crumb, while cheddar and fresh chives add flavor to the rough golden edges.
Ingredients
- 250 g plain flour
- 1 tbsp baking powder
- ½ tsp salt
- 90 g cold butter
- 120 g grated cheddar
- 2 tbsp chopped chives
- 180 ml cold milk
Method
- Heat oven to 220°C / 425°F. Line a large baking tray with baking paper.
- Whisk flour, baking powder and salt. Cut cold butter into small cubes and rub into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Stir in cheddar and chives. Pour in milk and fold with a fork just until a shaggy, sticky dough forms.
- Divide into 10 rough mounds on the tray, leaving about 4 cm between them. Do not flatten or knead.
- Bake 15–20 minutes until the tops and bases are golden and the centers are cooked through.
- Cool 5 minutes before splitting. The middles should be soft and steamy with no wet dough.
- Keep cooled biscuits airtight for up to two days, or freeze for up to two months. Warm briefly in the oven to refresh the crust.
Keep the butter cold
Small cold pieces melt in the oven and leave pockets in the dough. If the mixture becomes warm and greasy while you work, chill the bowl briefly before adding milk.
Mix with a light hand
The dough should look rough and sticky. Stop folding as soon as the dry flour is incorporated; kneading would make the biscuits tougher.
Give each mound room
Space the biscuits so hot air can reach their sides. A crowded tray keeps the edges pale and soft instead of crisp.
FAQs
- How many servings does this make?
Makes 10 servings using the pan or equipment listed.
- What should I check before serving?
Cool 5 minutes before splitting. The middles should be soft and steamy with no wet dough.
- How should I store leftovers?
Keep cooled biscuits airtight for up to two days, or freeze for up to two months. Warm briefly in the oven to refresh the crust.
