Cheddar and Chive Drop Biscuits
Cheddar and Chive Drop Biscuits are easy, weeknight-friendly, and ready in under 40 minutes, making them a go-to baking recipe for families who want something cozy without extra steps. This homemade drop biscuit recipe comes together with sharp cheddar, fresh chives, and cold buttermilk for soft centers, crisp edges, and simple one-bowl mixing.
Servings: 10
Calories: 293kcal
Equipment
- Mixing Bowl
- Whisk
- Pastry cutter or forks
- Cheese grater
- Baking sheet
- Parchment paper
- Silicone spatula
- Pastry brush
Ingredients
Homemade Drop Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper optional
- ½ cup cold unsalted butter grated or cubed
- 1 ½ cups shredded sharp cheddar cheese
- ¼–⅓ cup finely chopped fresh or lightly dried chives (.4 ounces)
- 1 cup cold buttermilk
Garlic Butter Topping
- 3 tablespoons melted butter
- ½ garlic clove grated (or a small pinch of garlic powder)
- 1 tablespoon chopped parsley or extra chives
- pinch of salt
Instructions
- Whisk together the flour, baking powder, sugar, garlic powder, salt, and black pepper.
- Add the cold grated or cubed butter. Work it in with your fingers or a pastry cutter until the mixture looks pebbly.
- Fold in the cheddar and chives. Pour in the cold buttermilk and gently mix until just combined. The dough should look slightly shaggy.
- Scoop the dough into rustic mounds on a parchment-lined baking sheet.
- Bake at 425°F for 14–17 minutes or until golden brown and crisp on top.
- Right out of the oven, brush generously with the warm garlic–herb butter. For extra richness, brush again after 2 minutes.
Video
Notes
Note: For extra lift and crispier edges, chill the scooped biscuit dough for 10 minutes before baking. This firms the butter and helps the biscuits rise taller without changing the texture.
Storage Store leftover homemade drop biscuits in an airtight container for up to three days.
Freeze Freeze baked biscuits for up to three months, and thaw at room temperature before reheating.
Reheat: Reheat in the oven or air fryer for a few minutes until warm.
Substitutions
- Chives: Try swapping with green onion.
- Butter: Use plant-based butter to make dairy-free biscuits.
- Buttermilk: Swap with unsweetened non-dairy milk mixed with 1 tablespoon lemon juice.
Nutrition
Calories: 293kcal | Carbohydrates: 22g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 409mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 1mg
