30-Minute Cheddar-Chive Drop Biscuits
Warm, buttery, and packed with sharp cheddar and fresh chives, these drop biscuits are the ultimate easy comfort food. No rolling or cutting required—just scoop, drop, and bake for golden perfection in under 30 minutes.
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 pastry cutter or fork
- 1 measuring cup (1/4 cup)
- 1 baking sheet (18x13-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.
