Scallion or chive and cheese drop biscuits from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 33) by Erin Jeanne McDowell

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Gouda cheese or Gruyère cheese for cheddar cheese, and chives for scallions.

  • averythingcooks on November 07, 2024

    These are very tasty biscuits. I did question the brown sugar but that little hint of sweet is good against the chives, aged cheddar and with the salted butter (a must on a warm biscuit). I scaled the chives back & it still seemed like a ton...and next time I would add them + the cheese before the wet ingredients. I figured 67 g would be close to her biscuit but that gave 7 (instead of 6 for the 1/2 recipe) and they are a perfect size for us. 25 minutes was spot on re: bake time.

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