30-Minute Cheddar-Chive Drop Biscuits
Soft, cheesy biscuits with fresh chives, made without rolling or cutting. Ready in 30 minutes, they’re a perfect side or snack packed with flavor, protein, and fiber.
Equipment
- Large mixing bowl (1)
- Whisk (1)
- Pastry cutter or fork – 1
- Measuring Cups (1 set)
- Measuring spoons (1 set)
- Rimmed baking sheet (18 x 13 inches) – 1
- Parchment Paper (1 sheet)
- Butter knife – 1
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 Your Oven: Begin by preheating your oven to 425°F (220°C). Ensuring the oven is fully heated before baking is essential for biscuits to rise properly and achieve that perfect golden-brown crust. While the oven warms, prepare your baking sheet to make the process smoother.
- Prepare the Baking Sheet: Line a rimmed 18 x 13-inch baking sheet with a sheet of parchment paper. The parchment ensures that the biscuits won’t stick and makes cleanup quick and easy. Set the prepared sheet aside; you’ll use it in the final step.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Whisking incorporates air into the mixture and ensures all ingredients are evenly distributed, which helps the biscuits rise evenly.
- Cut in the Butter: Add 1/2 cup (113 g) of cold, diced unsalted butter to the dry mixture. Using a pastry cutter, long-pronged fork, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs or small pea-sized pieces. This step is crucial for creating a tender, flaky texture—the small pieces of butter melt during baking, forming delicate layers.
- Incorporate Cheese and Chives: Add 1 cup (4 oz) of shredded cheddar cheese and 3 tablespoons of chopped fresh chives to the butter-flour mixture. Toss gently with a fork or spatula to evenly distribute. The cheese adds savory richness, while the chives provide fresh, mild onion flavor.
- Add Buttermilk Gradually: Pour in 1 cup (235 ml) of cold buttermilk. Using a fork or your hands, gently mix until the dough starts to come together. The dough should be slightly sticky but manageable. If it feels too dry, sprinkle in 1–2 more tablespoons of buttermilk and continue folding until fully incorporated. Be careful not to overmix, as this can make the biscuits tough.
- Scoop the Dough: Using a 1/4 cup measuring cup (lightly heaping), scoop out portions of dough. Run a butter knife around the edges of the cup to release the dough, and gently drop each portion onto the prepared baking sheet. Space the biscuits evenly, leaving a little room between each, as they will expand slightly while baking.
- Arrange for Baking: Once all 12 biscuits are scooped and spaced evenly, give the tray a gentle tap to flatten any high points and ensure uniform thickness. This helps them bake evenly and achieve a consistent golden-brown top.
- Bake to Perfection: Place the baking sheet in the preheated oven on the center rack. Bake for 12–15 minutes, or until the tops are golden brown and the edges are firm. Baking times may vary slightly depending on your oven, so keep a close eye during the final few minutes.
- Cool and Serve: Remove the biscuits from the oven and allow them to cool for 3–5 minutes on the baking sheet. Serve warm for the best flavor and texture. These biscuits pair wonderfully with butter, jam, or a side of soup, and are perfect for breakfast, brunch, or as a savory snack.
- Storage Tips: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes or in a microwave for about 20–30 seconds to enjoy them warm and fresh-tasting.
Notes
- The dough may feel slightly dry at first; continue folding and tossing until it comes together. A little extra buttermilk (1–2 Tbsp) can help if needed.
- Use cold butter and cold buttermilk for the flakiest, tenderest biscuits.
- For extra cheesy biscuits, sprinkle a little shredded cheddar on top before baking.
- Fresh chives provide the best flavor, but dried chives can be used in a pinch—use about 1 tablespoon.
- Don’t overmix the dough, as this can result in dense biscuits. Mix just until the ingredients are combined.
- Biscuits are best served warm, straight from the oven, but can be reheated with great results.
