Last month, I started my first culinary herb garden and have since ended up with A LOT of chives! So I dug into my enormous stash of cookbooks (seriously, it’s a problem) for some ideas on how to use them.

That’s how I found this simple recipe for Cheddar and Chive Drop Biscuits. In The Prairie Homestead Cookbook, Jill Winger claims this is what she makes when she needs biscuits quickly and easily. She wasn’t kidding! These came together simply, and we had piping hot, cheesy biscuits within an hour!

Since I still had more fresh chives after making the biscuit dough, I threw together some chive butter to spread inside. Simply chop chives – or any fresh herb – and fold them into butter. It’ll take these biscuits to the next level!

Quick Cheddar and Chive Drop Biscuits
(Original recipe: The Prairie Homestead Cookbook)

1 C all-purpose flour
1/2 TBSP baking powder
1/4 tsp fine sea salt
1/2 tsp garlic powder
1 TBSP minced fresh chives
2-1/2 TBSP butter, cold
1/2 C shredded cheddar
7 TBSP whole milk

Preheat the oven to 400F.

In a large bowl, combine the flour, baking powder, salt, garlic powder, and chives.

Cut in the cold butter using a pastry cutter, two forks, or a food processor until the mixture resembles coarse crumbs.

Stir in the shredded cheese. Add the milk and stir until the mixture forms a wet, sticky dough.

Drop 1/4 cup mounds of the dough onto an unlined baking sheet. Bake for 18-20 minutes or until golden brown.