An improved version of the recipe that appears in the cookbook The Chew. Originally on top of a chicken potpie, they could instead be put on any stew-type casserole or baked as a stand alone.
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 tablespoons (85g) butter, cut into pats
1¼ cups grated cheddar cheese
⅓ cup chives, chopped
½ cup plain yogurt
1⅓ cups milk
Method
Preheat oven to 450°F.
Combine flour, baking powder, and salt in a large bowl.
Cut pats of butter into dry ingredients with fingertips until they resemble peas. Add the cheese and chives to the flour mixture and stir to combine.
In a medium bowl, whisk together the yogurt and milk. Make a well in the dry ingredients and pour in the wet mixture. Using your hands or a wooden spoon, mix until just combined, adding more flour if necessary.
Drop by heaping spoonfuls on top of a stew or pot pie liquid base and cook as per the directions of that base (original recipe said 30-35 minutes) or bake on their own until golden brown (about 10-15 minutes depending on size).
Recipe by Eat The Evidence at https://www.eat-the-evidence.com/2016/05/31/review-the-chew-cookbook/