These Cheddar-Chive Drop Biscuits are golden, tender, and bursting with cheesy flavor, making them an irresistible addition to any meal.
Quick and fuss-free, they’re packed with protein from cheese and provide wholesome energy from whole ingredients.
Perfect for busy mornings, casual dinners, or snack time, these biscuits deliver satisfying flavor with minimal prep, making them an everyday cooking favorite.
Cheddar Chive Drop Biscuits
Equipment
- 1 large mixing bowl
- 1 rimmed 18 x 13-inch baking sheet
- Parchment Paper
- pastry cutter or fork
- Measuring Cups and Spoons
- Butter knife
- spatula or spoon
Ingredients
- 2 cups 283 g all-purpose flour
- 2 tsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp garlic powder
- ½ cup 113 g unsalted butter, cold and diced
- 1 cup 4 oz shredded cheddar cheese
- 3 Tbsp fresh chives chopped
- 1 cup 235 ml buttermilk
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by setting your oven to 425°F (220°C) to ensure it reaches the perfect temperature while you prepare the dough. Line a large rimmed baking sheet, approximately 18 by 13 inches, with parchment paper. This prevents sticking and promotes even browning, ensuring the biscuits come out beautifully golden. Set the prepared sheet aside while you make the dough.
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, freshly ground black pepper, and garlic powder. Whisking thoroughly ensures that the leavening agents and seasonings are evenly distributed, which helps the biscuits rise uniformly and have consistent flavor in every bite.
- Cut Butter into Dry Mixture: Add the cold, diced butter to the dry ingredients. Using a pastry cutter, two forks, or even your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs or small pea-sized pieces. The small chunks of butter are essential for creating a tender, flaky texture in the finished biscuits. Be careful not to overwork the dough, or the biscuits may become dense.
- Incorporate Cheese and Chives: Gently fold the shredded cheddar cheese and chopped fresh chives into the flour-butter mixture. Tossing them lightly ensures every biscuit will have a delicious balance of cheese and herb in every bite. The cheese also contributes to the biscuit’s richness, while the chives add a subtle fresh flavor that complements the cheddar perfectly.
- Add Buttermilk Gradually: Pour the buttermilk over the mixture in a steady stream. Using a spoon, spatula, or clean hands, gently toss the ingredients together just until the dough starts to come together. It’s okay if it appears a bit shaggy or sticky at first—do not overmix. If the dough seems too dry, sprinkle in 1–2 extra tablespoons of buttermilk and continue folding until it holds together but remains soft.
- Portion the Dough: Use a 1/4-cup measuring cup to scoop out individual portions of dough. To release each portion cleanly, run a butter knife around the sides of the measuring cup, then lightly shake or tap the dough onto the prepared parchment-lined baking sheet. Space the biscuits evenly, leaving at least 2 inches between them to allow for spreading during baking. This should yield about 12 biscuits.
- Shape and Adjust: If any portions have rough edges or peaks, you can gently pat them with your fingers or a spatula to create a slightly rounded top. This step helps the biscuits bake evenly and achieve an appealing, golden appearance. Avoid pressing them too flat, or the texture may become dense rather than tender.
- Bake Biscuits Until Golden: Place the baking sheet in the preheated oven on the center rack. Bake for approximately 12–15 minutes, or until the tops are a deep golden color and the biscuits feel firm to the touch. You may rotate the pan halfway through baking to ensure even color and browning, especially if your oven has hot spots.
- Cool Slightly Before Serving: Remove the biscuits from the oven and let them rest on the baking sheet for 3–5 minutes. This brief cooling period allows the steam to redistribute within the biscuits, resulting in a tender interior. Serve them warm for maximum flavor and melt-in-your-mouth texture.
Notes
- Keep the butter very cold to ensure a flaky, tender biscuit texture.
- Avoid overmixing the dough; a slightly shaggy look is ideal.
- Add 1–2 tablespoons extra buttermilk if the dough seems dry.
- Fresh chives provide the best flavor, but dried chives can be used in a pinch.
- These biscuits taste best warm, straight from the oven, but can be reheated.
Chef’s Secrets for Perfect Biscuits
The secret to tender drop biscuits lies in keeping your butter cold and your mixing minimal.
Cold butter creates little steam pockets during baking, which result in light and fluffy interiors with crisp golden tops.
When adding buttermilk, resist the urge to stir too much—the dough should come together just enough to hold shape.
Overworking leads to dense, tough biscuits.
Finally, don’t skip the parchment paper, as it ensures even baking and prevents sticking without excess greasing.
Serving Suggestions for Any Occasion
These cheddar-chive biscuits are versatile enough to complement breakfast, lunch, or dinner.
Serve them warm with scrambled eggs and crispy bacon for a hearty morning meal, or enjoy them with soups and stews where their savory flavor shines.
They also pair beautifully with grilled meats, roasted chicken, or fresh salads.
For a creative twist, split them open and use as the base for mini sandwiches filled with ham, turkey, or roasted vegetables.
A swipe of garlic butter or herbed cream cheese can elevate them even further.
Storage Tips to Keep Freshness
To keep biscuits tasting fresh, allow them to cool completely before storing.
Place them in an airtight container or resealable bag at room temperature for up to two days.
For longer storage, refrigerate for up to five days, though reheating is recommended for best texture.
They also freeze beautifully—wrap individually in plastic wrap, then place in a freezer bag for up to three months.
To reheat, warm in a 350°F (175°C) oven for 8–10 minutes or microwave for 20–30 seconds until heated through.
Frequently Asked Questions
1. Can I use a different cheese?
Yes! While cheddar is classic, you can swap in Monterey Jack, pepper jack, gouda, or even parmesan for unique flavors. A blend of cheeses also works well.
2. What if I don’t have buttermilk?
You can easily make a substitute: mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let it sit for 5 minutes, and use it in place of buttermilk.
3. Can I make the dough ahead of time?
The dough is best baked right away, but you can mix the dry ingredients and cut in the butter ahead of time. Store that mixture in the fridge, then add buttermilk, cheese, and chives just before baking.
4. How do I keep my biscuits light and fluffy?
The key is not overmixing and ensuring your butter stays cold. Handle the dough gently and avoid pressing it down, which can make the biscuits heavy.
5. Can I add extra flavors or mix-ins?
Absolutely! Try mixing in cooked crumbled bacon, caramelized onions, jalapeños, or even a pinch of smoked paprika for a flavor twist. Just keep additions light so the dough holds together.
