Growing up in my house, it was always a big deal when my parents took my sister and me out to eat. When Melissa was a young girl, she and I would have dinner and a movie every Friday night. Our first stop was a seafood restaurant, where we had dinner before going to a movie.

Anyway, years later, this particular restaurant came out with Cheddar Bay Biscuits that they served you before your meal. I don’t know about you, but I loved those biscuits.

We’re all really busy these days, so I don’t mind taking a little help from the grocery store.

Wow, how did I get so far off-topic?  Biscuits are one of my favorite things to have with a meal. You can pretty much add whatever you want to them. Drop-style biscuits are my favorite, with no kneading involved. Today, most grocery stores now carry the restaurant’s box mix for these wonderful biscuits.

Here are my Semi-Homemade Cheddar and Chive Drop Biscuits.

Prep Time: 5 minutes
Cook Time: 14 to 16 minutes
Total Time: 21 minutes
Yields: 10 servings (10 biscuits)
Equipment: 2 rimmed baking sheet pans, large cookie-dough scoop, 1 large mixing bowl, pastry brush, Microplane

Ingredients:
1 box of Red Lobster’s Cheddar Bay biscuit mix
1/2 teaspoon of baking powder
1/2 cup of Colby Jack cheese, store-bought shredded
2 tablespoons of chives, finely minced
2 tablespoons of ricotta cheese, room temperature
3/4 cup of water, slightly less than 3/4 cup
8 tablespoons of butter, unsalted and melted
1/2 teaspoon of garlic powder (optional)
4 tablespoons of Parmesan cheese, freshly grated
1 1/2 tablespoons of Italian flat-leaf parsley, finely minced (substitute 1 teaspoon of dried)

Instructions:
Preheat oven to 425°F.
In a large mixing bowl, add grated cheese, baking powder, and minced chives, and whisk to combine. Next, add a little less than 3/4 cup of water and ricotta, and stir until the batter comes together. Do not over-mix.

Using two spoons, spoon dollops of the batter onto parchment paper-lined rimmed baking sheet pans.

Bake for 14-16 minutes or until a toothpick comes out clean, and the biscuits are light golden brown.

In a small pot over medium-low heat, melt the butter. Add garlic powder and finely chopped Italian parsley. As soon as the biscuits come out of the oven, brush the melted butter mixture over the top of each one. Finish by freshly grating Parmesan cheese over the tops.

There you have it, my Semi-Homemade Cheddar and Chive Drop Biscuits.

Notes:
1) I don’t use the seasoning pack included in the box; I use the dry mix.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/