Cheddar Chive Drop Biscuits (Print version)
These drop biscuits need no rolling or cutting.
# Ingredients:
Ingredients
01 -
250 g plain flour
02 -
1 tbsp baking powder
03 -
½ tsp salt
04 -
90 g cold butter
05 -
120 g grated cheddar
06 -
2 tbsp chopped chives
07 -
180 ml cold milk
# Instructions:
01 -
Heat oven to 220°C / 425°F. Line a large baking tray with baking paper.
02 -
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.
03 -
Stir in cheddar and chives. Pour in milk and fold with a fork just until a shaggy, sticky dough forms.
04 -
Divide into 10 rough mounds on the tray, leaving about 4 cm between them. Do not flatten or knead.
05 -
Bake 15–20 minutes until the tops and bases are golden and the centers are cooked through.
06 -
Cool 5 minutes before splitting. The middles should be soft and steamy with no wet dough.
07 -
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.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.