These cheddar-chive drop biscuits are a quick and irresistible twist on classic homemade bread.
With no rolling or cutting required, they’re perfect for busy weeknights or weekend brunch.
Packed with cheesy flavor and fresh chives, each bite offers a comforting balance of protein, fiber, and calcium.
Low in sugar and made with real butter, they’re a wholesome, satisfying option for everyday cooking—crispy on the outside, tender and fluffy inside.
30-Minute Cheddar-Chive Drop Biscuits
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 pastry cutter or fork
- 1 measuring cup (1/4 cup)
- 1 baking sheet (18×13-inch)
- Parchment paper
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 black pepper freshly ground
- ¼ tsp garlic powder
- ½ cup 113 g unsalted butter, cold, diced
- 1 cup 4 oz shredded cheddar cheese
- 3 Tbsp fresh chives chopped
- 1 cup 235 ml buttermilk
Instructions
- Prepare the Baking Sheet: Begin by preheating your oven to 425°F (220°C). Line a large rimmed baking sheet (18 x 13 inches) with parchment paper to prevent sticking and to ensure even browning. Set the tray aside so it’s ready for the dough once mixed.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, freshly ground black pepper, and garlic powder. This step not only distributes the leavening agents evenly but also helps incorporate air into the flour, making the biscuits lighter in texture.
- Cut in the Butter: Add the cold, diced unsalted butter into the flour mixture. Using a pastry cutter or the back of a fork, press and blend the butter into the flour until it resembles a coarse, crumbly meal with small pea-sized pieces of butter scattered throughout. These little butter pockets will melt during baking, creating flaky, tender biscuits. Be careful not to overmix—keeping the butter cold is the secret to perfect biscuits.
- Mix in the Flavor Add-Ins: Sprinkle in the shredded cheddar cheese and chopped fresh chives. Toss gently with a fork or spatula so that the cheese and herbs are evenly coated with the flour mixture. This prevents them from clumping together and ensures that every biscuit has bits of gooey cheese and fresh, savory flavor.
- Add the Buttermilk: Pour the buttermilk slowly into the bowl. Using a fork or spatula, gently toss and fold the mixture until the dough just comes together. The dough should feel slightly shaggy and moist but not overly wet. Avoid kneading—overworking the dough will make the biscuits dense instead of light and fluffy. If the dough seems too dry, sprinkle in an extra tablespoon or two of buttermilk, but resist the urge to over-hydrate.
- Scoop the Dough: Using a 1/4 cup measuring cup (lightly heaped), scoop out portions of the dough. Run a butter knife around the inside edge of the cup to loosen the dough, then gently tap or shake it onto the prepared baking sheet. Continue this process with the remaining dough, spacing the biscuits evenly apart so they have room to expand as they bake. You should get about 12 biscuits from the batch.
- Bake Until Golden: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the tops are a rich golden brown and the biscuits feel slightly firm to the touch. The cheese will bubble and crisp at the edges, while the centers remain soft and fluffy.
- Cool and Serve: Remove the biscuits from the oven and allow them to rest on the baking sheet for 2–3 minutes before transferring them to a wire rack. This brief cooling time helps the structure set, making them easier to handle. Serve warm, straight from the oven, for the best texture and flavor. These biscuits pair beautifully with soups, salads, or simply on their own with a pat of butter.
Notes
- Use cold butter—this is crucial for flaky biscuits. Warm butter will blend too much into the flour and make the texture dense.
- Shred your cheese from a block instead of buying pre-shredded. It melts better and gives the biscuits a creamier texture.
- Don’t overmix the dough; it should look slightly shaggy and rustic. Overmixing develops gluten and makes biscuits tough.
- For a stronger onion-like flavor, you can substitute chives with green onions or scallions.
- If the dough feels too dry, add a splash of buttermilk, but avoid making it sticky.
- Line your baking sheet with parchment paper for easy cleanup and perfectly crisp bottoms.
- Biscuits taste best fresh out of the oven but can be reheated in a warm oven.
- To make them extra golden, lightly brush the tops with melted butter before baking.
- Add a pinch of cayenne or paprika if you’d like a little heat.
- These biscuits freeze beautifully—perfect for meal prep.
Chef’s Secrets for Perfect Biscuits
The secret to bakery-quality drop biscuits lies in temperature control and mixing technique.
Always keep your butter cold—if possible, even chill the flour for 15 minutes before starting. Cold butter creates steam pockets as it melts, which makes the biscuits tender and flaky.
Another key step is to avoid overworking the dough; simply fold and mix until everything just comes together. A light hand means a light biscuit.
Finally, using freshly shredded cheddar makes a big difference. Pre-shredded cheese often contains anti-caking agents, which can affect melting and flavor.
Shred your cheese right before mixing for maximum gooeyness.
Serving Suggestions for Every Occasion
These cheddar-chive drop biscuits are incredibly versatile.
They pair beautifully with soups and stews, making them a comforting side on chilly evenings.
For breakfast or brunch, serve them warm with scrambled eggs, smoked salmon, or even avocado slices for a modern twist.
They also shine as part of a holiday spread alongside roasted meats and vegetables. Want a snack idea?
Split them open and add ham or turkey for quick mini sandwiches.
Their savory, cheesy flavor makes them a crowd-pleaser any time of day.
Storage Tips to Keep Freshness
To keep your biscuits tasting fresh, store cooled biscuits in an airtight container at room temperature for up to two days.
For longer storage, refrigerate them in a sealed container for up to five days—just warm them gently before serving to bring back their softness.
If you want to freeze them, wrap each biscuit individually in plastic wrap or foil, then place them in a freezer-safe bag for up to three months.
To reheat, bake from frozen at 350°F (175°C) for about 8–10 minutes, or until warmed through.
Avoid microwaving, as it can make the biscuits rubbery.
Frequently Asked Questions
1. Can I use a different cheese?
Yes! While sharp cheddar works beautifully, you can experiment with other varieties like Gruyère, Monterey Jack, or even a pepper jack for a little heat. Just make sure the cheese melts well for the best texture.
2. What can I substitute for buttermilk?
If you don’t have buttermilk on hand, make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, then use it as directed in the recipe.
3. Can I make the dough ahead of time?
Yes, you can mix the dough and refrigerate it for up to 24 hours before baking. Just be sure to cover the bowl tightly with plastic wrap. Keep in mind that biscuits rise best when baked right after mixing, so fresh dough is ideal.
4. How do I keep biscuits soft after baking?
Allow biscuits to cool slightly, then store them in an airtight container with a piece of parchment paper between layers. Adding a small slice of bread to the container can help maintain moisture and softness.
5. Can I make them gluten-free?
Absolutely! Simply swap the all-purpose flour for a reliable gluten-free baking blend that includes xanthan gum.
The texture may be slightly different, but the cheesy flavor and chive aroma will remain delicious.
