Chive and Cheddar Drop Biscuits

Adjust oven rack to middle position, and preheat oven to 425°F (220°C). Line a 13- by 18-inch rimmed baking sheet with parchment paper; set aside. In a large bowl, whisk flour, chives, sugar, granulated onion, granulated garlic, salt, and paprika to combine. Add cheddar and toss to evenly coat in flour mixture.

In a small microwave-safe bowl, microwave 4 tablespoons butter on high until melted, stirring occasionally, about 1 minute. Place buttermilk in a medium bowl or measuring cup; add melted butter, and stir until butter solidifies into small clumps; set small microwave-safe bowl aside. Pour buttermilk mixture into dry ingredients; using a flexible spatula, stir until just combined and a shaggy, tacky dough is formed.

Using a greased 1/4 cup measure or cookie scoop, scoop batter, and drop onto prepared baking sheet, spacing biscuits about 1 1/2 inches apart.

Bake until light golden brown, 15 to 18 minutes.

Meanwhile, in reserved microwave-safe bowl, combine garlic and remaining 2 tablespoons butter, and microwave on high until melted, stirring occasionally, about 1 minute. Brush melted butter evenly over hot biscuits, and garnish with additional chives. Let cool on a wire rack for 5 minutes before serving.