Cheddar-Chive Drop Biscuits

• Ingredients

  • 2 cups (283g all-purpose flour (scoop and level to measure 2 tsp granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/4 tsp garlic powder 1/2 cup (113g unsalted butter, cold and diced into small cubes 1 cup packed (4 oz Cache Valley Creamery Shredded Triple Cheddar Cheese 3 Tbsp chopped fresh chives 1 cup (235ml buttermilk

Found on completerecipes.com

Ingredients

• 2 cups (283g) all-purpose flour (scoop and level to measure)2 tsp granulated sugar2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/4 tsp freshly ground black pepper1/4 tsp garlic powder1/2 cup (113g) unsalted butter, cold and diced into small cubes1 cup packed (4 oz) Cache Valley Creamery Shredded Triple Cheddar Cheese3 Tbsp chopped fresh chives1 cup (235ml) buttermilk

Directions

• Preheat oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder for 20 seconds. Add butter and cut into mixture using a pastry cutter or long pronged fork until mixture resembles coarse meal. Add in cheddar cheese and chives and toss mixture. Pour in buttermilk and toss until mixture comes together (if needed you can sprinkle another 1 - 2 Tbsp of buttermilk, but keep in mind it may seem a little dry at first but keep tossing to bring it together).Scoop dough out 1/4 cup (lightly heaping) at a time. Run a butter knife around the sides of the dough along the measuring cup, then shake to drop onto parchment. Repeat with remaining dough, while spacing evenly apart and fitting 12 biscuits on the baking sheet. Bake in preheated oven until tops are golden, about 12 - 15 minutes. Serve warm.