Recipe of the Week: Bacon Chive White Cheddar Drop Biscuits

Cooking is so rarely part of dating these days.

Going out to eat creates such an impartial environment (and an easy excuse) to get to know someone that we've drifted away from the charm of a homemade meal. At some point, cooking should become part of the equation, says Matt Moore, who made a name for himself with his blog Have Her Over for Dinner (, and at-home entertaining shouldn't stop there.

In his newest book, "A Southern Gentleman's Kitchen: Adventures in Cooking, Eating, and Living in the New South" (Oxmoor House, $32), Moore expands on his philosophy about living a "chivalrous, honest and generous" life with recipes, advice and short essays on men who are exemplifying these traits.

Even if they aren’t perfect, making these smoky biscuits for someone you love can go a long way in showing this kind of warmth.

Bacon Chive White Cheddar Drop Biscuits

4 hickory-smoked bacon slices, coarsely chopped

2 cups all-purpose flour

1 1/2 Tbsp. baking powder

1/4 tsp. garlic powder

1/4 tsp. kosher salt

1 tsp. sugar

1/2 cup cold unsalted butter, cut into small pieces

1 cup plus 2 Tbsp. cold milk

1 cup (4 oz.) finely shredded sharp white Cheddar cheese

2 Tbsp. finely chopped fresh chives

Place a small skillet over medium heat 2 minutes or until hot. Add bacon and cook, stirring occasionally, 5 minutes or until crisp. Remove bacon using a slotted spoon, and drain on paper towels.

Heat oven to 475 degrees. Stir together flour and next 4 ingredients in a large bowl. Cut in cold butter with a pastry blender or fork until crumbly and mixture resembles small peas.

Gradually add milk, stirring until blended. Fold in cheese and chives. Crumble bacon into dough, stirring just until blended, being careful not to overwork dough.

Drop dough by heaping tablespoonfuls 1 inch apart onto parchment paper–lined baking sheets. Bake at 475° for 12 minutes or until lightly browned. Serve immediately. Makes 2 dozen.

— From "A Southern Gentleman's Kitchen: Adventures in Cooking, Eating, and Living in the New South" by Matt Moore (Oxmoor House, $32)