Cheddar Cheese Chive Drop Biscuits made with White Lily Enriched Bleached Self Rising Flour. The only flour you need when making biscuits! These are cheesy, buttery and packed with flavor! You’ve got to try these!
Fall is officially here and I am on cloud nine. It’s one of my favorite seasons and even though the weather here still hasn’t gotten the memo, I am patiently waiting for the cool, crisp breeze and changing colors of the leaves to kick in.
Yesterday, I got to volunteer at my daughters’ school. I’m so thankful they are at the same elementary school and was feeling very grateful that I am even able to take some time off and go in and volunteer.
Growing up, my parents were always working. They were small business owners and ran multiple businesses in the Dallas area (restaurants and a large Korean grocery store) so taking time off for them was nearly impossible.
As I was sitting there at the table yesterday, helping to sort reading materials for the teachers and students, I immediately thought back to my high school years and when I was on the drill team. We were nearing the end of the school year and state competition was right around the corner. Everyone’s mother (or someone) had to come in and help sew your costume (yup, that’s how we did it!) and I remember how hard it was for my mother to come in. She was crazy busy at the store but knew she needed to help me so she would come in, after working like a 10 hour day, and sit there and sew my costumes.
My mother is amazing. She didn’t know any of the other mothers and being there at my high school, sewing these costumes was I’m sure the last place she wanted to be. . but she was there. For me.
And I will never forget it.
I will never forget everything she did for me, and still continues to do for me, and now my family and my children.
My mom will be here again next week, as I am heading off to New York again and she’ll be here to help us take care of the kids and drive them around town to go to their after school activities. My mother loves bread and biscuits. This is probably where I get my love for carbs.
And I will be making these Cheddar Cheese Chive Drop Biscuits for her. These biscuits are beyond delicious. They are cheesy and buttery and the chives add so much flavor!
Now, I’m no biscuit making expert but I do know one thing. When you bake biscuits from scratch at home, it’s all about the ingredients! The flour and the cold, cold ingredients. You need cold butter and cold buttermilk.
And people, if you’re into biscuits, you need to pick up this flour from White Lily.
You guys, this is the flour you bake with when making biscuits. With this Enriched Bleached Self Rising Flour from White Lily, you don’t need to add any leavening agents or salt, because it’s already blended in! This flour is ideal for making light-textured, flaky biscuits and pastries. You can also use it for pancakes, muffins, waffles, coffee cakes, and quick loaves!
The people in the South, who know their biscuits, swear by White Lily flour. It’s been a Southern tradition since 1883 and you don’t mess with tradition folks when it comes to biscuits. But don’t take my word for it, buy and use this flour! You have to TASTE the difference!
I made these biscuits a few times. I think drop biscuits are the way to go when your biscuit dough is wet and sticky like this one, plus there’s all the cheese. . you can either use a cookie or ice cream scoop for the dough, like I note down below in the recipe card, or you can turn out the wet dough onto a lightly floured work surface and then use a biscuit cutter in order to get more circular shaped biscuits. If you do this, you are NOT using a rolling pin or rolling out anything. Because the dough is so wet, get some flour on your hands and you can even sprinkle just a little over the dough. Very lightly flatten the biscuit dough if you’d like to (it’s not necessary), and then use your biscuit cutter and then transfer it over and onto the baking sheet to go into the oven.
I hope you try these biscuits!!! I will definitely be making these more and more this fall and into the holidays!
- 2 cups White Lily Enriched Bleached Self Rising Flour
- 8 tablespoons (1 stick) cold, unsalted butter, cut into small cubes
- 1⅓ cups shredded cheddar cheese
- ¼ cup fresh chives, finely diced + more to sprinkle on top
- 1 cup cold buttermilk
- 2 tablespoons melted butter
- Preheat an oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, place the flour inside and quickly add the cold butter. Using a pastry blender or your fingers, cut and mix the flour and butter together until small, coarse crumbs form. Gently stir in the cheese and chives.
- Make a well in the middle of the flour and cheddar cheese mixture and pour in the buttermilk and, using a rubber spatula, gently stir together until just incorporated. Do not over mix. Your dough will be very wet and sticky.
- Scoop out the biscuit dough using spoons or a cookie scoop, and place onto your lined baking sheet, placing them 1 to 2 inches apart. Brush the tops of the biscuits with the melted butter and sprinkle on a little fresh diced chives if desired.
- Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, for about 20 minutes. Let cool for about 10 minutes before serving. Enjoy!
I highly recommend checking out this recipe and this recipe from the White Lily Flour website.
Disclosure: This is a paid, sponsored post in partnership with White Lily Flour. All opinions stated here are 100% my own.