Tag Archives: biscuits

Garlic, Chive, and Cheddar Biscuits


Earlier this week, I made these biscuits. And- Wow- they were yummy. In the words of my daughter (age 8)…”Those biscuits were AWESOME!”. 

We ate every crumb! I used to make a similar recipe to these in the past, but it used a packaged biscuit mix, parsley, and more butter. So, I played with it a bit- and this homemade version was created!

A simple drop biscuit is the foundation. Now, first of all- if you don’t know the difference of a drop biscuit and a traditional biscuit, here it is: most biscuits are slightly kneaded, rolled and cut out. But Drop biscuits are mixed together, and then simply “dropped” by the spoonful on the baking sheet. (funny story: when I was little, my mom made drop biscuits for dinner….when she took them out of the oven, the pan slipped out of her hand and to the floor! We still chuckle that she “dropped” the “drop” biscuits!)

But more than a difference in preparation- Drop Biscuits also bake into a biscuit with a wonderfully crispy top and bottom, while remaining soft and tender inside.

So- add to the wonderful taste and texture of the Drop Biscuit, the flavors of garlic, chives, and cheddar cheese! Then on top, you brush on melted garlic butter. This creates a savory and flavorful biscuit that will knock your socks off! I bet your family will eat every crumb, too!

Continue reading


Soft Butter Biscuits

P1020368Biscuits are something I really love. You can whip up a batch, bake ’em, and have a plate full of hot golden biscuits in 15 minutes. They are simple, and they are a classic staple of southern kitchens (in which I am proud to be included!)

I have two biscuit recipes that I alternate between. Buttermilk Biscuits, and these wonderful Soft Butter Biscuits. The Buttermilk Biscuits I shared in a previous post, use canola oil and buttermilk as the fat and liquid. The biscuits I’m sharing with you today are more traditional- using butter and milk.

Here are some of the specs:

These biscuits have a wonderful soft and fluffy texture. They are very tender. The Tablespoon of baking powder that this recipe calls for causes the biscuits to rise nice and tall when baking- giving you a really beautiful product. And- most importantly- the buttery flavor is really great. Yum- Yum!


  • 2 cups flour
  • 1 Tbs. sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/2 cup butter (1 stick)
  • 3/4 cup milk

Combine the dry ingredients and give it a mix. (I did these in my food processor. Just pulse it a little to combine well)


Cut the cold butter in 3 chunks and add to the flour mixture. Using a pastry blender, or pulsing in the food processor, cut the butter into the flour mixture until it all resembles coarse crumbs

Add milk and mix or pulse until a soft dough is just formed.

Turn onto a lightly floured surface and knead a few times. Pat down to desired thickness.


Cut with a biscuit cutter and place on lightly greased baking sheet.

Bake at 450 for 8-10 minutes- or until starting to turn golden.

Remove and place on a wire rack. Serve Immediately.


%d bloggers like this: