![Buttery Chive-and-Mustard Drop Biscuits](https://cdn.statically.io/img/www.southernliving.com/thmb/HV3BXC86Jry4BTGxzJm7JN8adUk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2580903_qfsso_2664_0-3095f5599ce3460f9cd9d65eb5ba30b4.jpg)
Every proper Southern cook knows there are several ways to make a biscuit, from the ever-popular buttermilk to the beaten biscuit. The unexpected touch of mustard in these fuss-free drop biscuits pairs wonderfully with our Creamy Chicken and Rice Soup Recipe, especially when dipped in the rich broth. Another idea: split them, spread with grainy mustard, and add thin slices of smoked ham to make sandwiches. However you serve them, they'll be a welcome addition to your table.
Ingredients
-
3 cups all-purpose flour
-
2 oz. Parmesan cheese, grated on smallest holes of a box grater (about 1⁄2 cup)
-
1/4 cup sliced fresh chives, plus more for garnish
-
1 Tbsp. baking powder
-
1 tsp. black pepper
-
3/4 tsp. kosher salt
-
3/4 tsp. garlic powder
-
3/4 tsp. baking soda
-
1 3/4 cups whole buttermilk
-
3 Tbsp. whole-grain mustard
-
3/4 cup unsalted butter, frozen, plus melted butter for serving
Directions
-
Preheat oven to 475°F. Stir together flour, cheese, chives, baking powder, pepper, salt, garlic powder, and baking soda in a large bowl. Whisk together buttermilk and mustard in a small bowl. Grate frozen butter into flour mixture using the large holes of a box grater; stir until well coated. Add buttermilk mixture; stir until just combined.
-
Drop batter in 2 1⁄2- to 3-tablespoonful rounds onto 2 baking sheets lined with parchment paper, leaving 3 inches between rounds.
-
Bake in preheated oven until biscuits are golden brown, 14 to 18 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Brush biscuits with melted butter; garnish with sliced chives. Serve warm.