Sometimes you just want a biscuit. Right? I made these the other day when I was at a loss as to what to eat for lunch. There was hardly any food in the house (at least, that I wanted to eat) but there were chives in the garden and a hunk of cheese, so I made these, and they were delicious. And fast, which is key. I mixed these up in the time it took to preheat the oven, all during my baby’s morning nap.
Speaking of chives in the garden, the garden is starting to explode with all manner of good things. None big enough to eat, yet, but we have a japanese cucumber that promises dozens of tender cukes, several tomato plants that are soon going to rival me for height, and a stunted, but recovering, summer squash that has a couple of yellow babies. And there are herbs. Oh delicious herbs. Delicate, oniony chives, pungent parsley, fragrant rosemary. Herbs are a gift of summer.
Chive and Cheese Drop Biscuits
1 ¾ cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
6 tbsp unsalted butter, cut into cubes
2/3 cup buttermilk
1/2 cup cheese, coarsely grated (I like Gouda)
1 bunch chives
½ tsp salt
1 tbsp milk for brushing
Preheat oven to 400 F (about 200 C).
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and rub it into the flour using your fingertips, until the mixture becomes a fine crumble, like cornmeal.
Hold the bunch of chives in your hand and use a pair of scissors to snip small pieces into the flour mixture (about 1/6 inch). Add the grated cheese and stir into mixture.
Pour in the buttermilk and fold in gently with a spatula until mixture forms a sticky dough. Divide roughly into 8 and drop onto a parchment lined baking sheet. Brush with milk.
Bake for about 12 minutes until golden.
Enjoy hot with butter!