Cheddar Chive Biscuits are delicious savory biscuits perfect served with a bowl of soup or chili or a tasty salad.
No rolling of the dough, just drop scoops of easy-to-make biscuit dough right onto a baking sheet.
Easy to make drop biscuits with cheddar and chives
Drop biscuits are so easy to make and can be whipped together in almost no time at all. Each bite of these biscuits is filled with plenty of cheese and the subtle onion flavor from fresh chives.
These are easy-to-make drop biscuits which means no rolling of the dough! Just scoop the dough right onto a baking sheet to make a delightful rustic shape with a craggy top.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Buttermilk - Adds a delightful tang to the biscuits. If you don't have buttermilk on hand, check out How to Make Buttermilk for an easy at-home version.
- Butter - I use salted butter. Make certain your butter is cold.
- Cheese - Shredded cheddar cheese adds delicious flavor to these biscuits. You could use a sharp cheddar to really enrich the flavor or a medium cheddar for a soft balance of flavors. These biscuits can be made with almost any type of cheese. Try using Monterey Jack, Colby, or Swiss cheese.
- Chives - Adds wonderful freshness and a slight oniony flavor
Making cheddar chive biscuits
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Place flour, butter, baking powder, sugar, and salt in a food processor. Pulse 5-6 times until the mixture resembles coarse crumbs.
- Remove the flour mixture and place it in a large mixing bowl
- Add cheese and chives. Mix lightly.
- Fold in buttermilk and mix just until a wet, shaggy dough forms
- Form balls of dough using a large scoop
- Place biscuit dough on a baking sheet lined with parchment paper
- Bake in a preheated 425°F oven for 12-15 minutes
- Cool on a baking rack and serve warm or at room temperature
Recipe tips
- Start with chilled ingredients: For the best results, ensure that your butter and buttermilk, are cold. This helps create a flakier texture in the biscuits.
- Don't overmix the dough: When combining the ingredients, be careful not to overmix the dough. Overmixing can lead to tough biscuits. Mix until the ingredients are just combined, and any lumps are incorporated.
- Use a light hand when shaping: Unlike rolled biscuits, drop biscuits are meant to have a more rustic appearance. Use a spoon or an ice cream scoop to drop portions of dough onto the baking sheet. Don't worry about making them perfect; their slightly irregular shape adds charm.
- Adjust the consistency if needed: If the dough feels too dry or crumbly, add a small amount of buttermilk, to bring it together.
- Preheat your oven: Make sure your oven is fully preheated to 425°F before baking the biscuits. This helps ensure they rise properly and bake evenly.
- Bake on the correct rack: Position your baking rack in the center of the oven to ensure even heat distribution. This helps the biscuits bake to a golden brown color and cook through evenly.
- Monitor baking time: Keep an eye on the biscuits as they bake and adjust the baking time if needed. They should be golden brown on top and cooked through in the center. Be cautious not to overbake, as it can result in dry biscuits.
- Enjoy them fresh: Drop biscuits are best enjoyed fresh out of the oven when they are at their fluffiest and most flavorful.
Frequently asked questions
These biscuits will last for 1-2 days stored at room temperature or 3-4 days stored in the refrigerator.
Allow biscuits to fully cool and then place in an airtight container or a ziptop bag.
Place fully cooled biscuits in a freezer-safe container or bag, ensuring they are well-sealed to prevent freezer burn. Frozen Cheddar Chive Drop Biscuits can be stored for up to 2-3 months.
When ready to enjoy, thaw the frozen biscuits in the refrigerator overnight. Then, bring them to room temperature or reheat them in a 350°F preheated oven until warmed through.
The frozen biscuits can also be warmed directly in a 350°F oven for 12-15 minutes until heated through.
Variations
The basic Cheddar Chive Drop Biscuit recipe can easily changed up. Here are some ideas to experiment with:
- Bacon and Cheddar: Add cooked and crumbled bacon bits to the biscuit dough along with the cheddar cheese and chives. The smoky, savory flavor of bacon pairs wonderfully with the cheese and herbs.
- Herb and Cheese Combination: Mix up the herbs! Consider options like parsley, thyme, rosemary, or dill. Experiment with different combinations to find your favorite blend.
- Spicy Kick: Want a bit of heat, add a dash of cayenne pepper or a sprinkle of red pepper flakes to the biscuit dough. This gives the biscuits a subtle, fiery kick that complements the cheddar and chives.
- Cheesy Surprise: Amp up the cheese factor by adding an additional type of cheese alongside the cheddar. Consider options like shredded mozzarella, Monterey Jack, or Gruyere for a more diverse and complex flavor profile.
- Garlic Infused: If you're a garlic lover, mix in some minced garlic or garlic powder to the dough. The aromatic essence of garlic pairs exceptionally well with the cheddar and chives.
Serving suggestions
Serve with any main dish for lunch or dinner. These biscuits would make a delicious sandwich filled with turkey and cheese.
Don't just save these biscuits for lunch or dinner! Change up your breakfast routine and serve these cheddar chive biscuits with your favorite fried egg!
- White Chicken Chili
- Enchilada Soup
- Cast Iron Chicken
- Oven Baked BBQ Chicken
- Grilled Beer Can Chicken
More biscuit recipes
- Pepper Jack Biscuits
- Ham and Cheese Biscuits
- Flaky Buttermilk Biscuits
- Pizza Biscuits
- Jalapeno Biscuits
- Easy Pan Biscuits
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my baking recipes!
Cheddar Chive Biscuits
Equipment
- Jumbo Size Cookie Scoop (#16 scoop or about ¼ cup)
Ingredients
- 2 ½ cups flour
- 2 Tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup butter (salted butter cut into small pieces)
- ¼ cup fresh chives (chopped)
- 1 cup cheddar cheese (shredded)
- 1½ cups buttermilk
Instructions
- Preheat oven to 425°F
- Place flour, cubed butter, baking powder, sugar and salt in a food processor. Pulse about 6 times until the mixture resembles coarse crumbs2 ½ cups flour, 2 Tablespoons baking powder, 1 teaspoon sugar, 1 teaspoon salt, ½ cup butter
- Pour mixture into a large bowl. Add chives, cheese and fold together¼ cup fresh chives, 1 cup cheddar cheese
- Add buttermilk. Mix with a spatula just until mixture comes together. You may need to use your hands to gently knead dough 3-4 times to incorporate all the flour. This is a wet, shaggy dough.1½ cups buttermilk
- Use a large scoop to make mounds on a baking sheet lined with parchment paper
- Bake at 425°F for 12 - 15 minutes until biscuits are golden and baked through
Notes
- Start with chilled ingredients: For the best results, ensure that your butter and buttermilk, are cold. This helps create a flakier texture in the biscuits.
- Don't overmix the dough: When combining the ingredients, be careful not to overmix the dough. Overmixing can lead to tough biscuits. Mix until the ingredients are just combined, and any lumps are incorporated.
- Use a light hand when shaping: Unlike rolled biscuits, drop biscuits are meant to have a more rustic appearance. Use a spoon or an ice cream scoop to drop portions of dough onto the baking sheet. Don't worry about making them perfect; their slightly irregular shape adds charm.
- Adjust the consistency if needed: If the dough feels too dry or crumbly, add a small amount of buttermilk, to bring it together.
- Preheat your oven: Make sure your oven is fully preheated to 425°F before baking the biscuits. This helps ensure they rise properly and bake evenly.
- Bake on the correct rack: Position your baking rack in the center of the oven to ensure even heat distribution. This helps the biscuits bake to a golden brown color and cook through evenly.
- Monitor baking time: Keep an eye on the biscuits as they bake and adjust the baking time if needed. They should be golden brown on top and cooked through in the center. Be cautious not to overbake, as it can result in dry biscuits.
- Enjoy them fresh: Drop biscuits are best enjoyed fresh out of the oven when they are at their fluffiest and most flavorful.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
rusty says
Kathy,
This might be an old post I'm just now finding, but the recipe is still 'darn-good', girl!!!
My dear darlin bride of some 25yrs or more live in a small cabin on the edge of the Alaska wilderness. I built us a pan using melted snow, powdered butter milk, dried chives, a little powdered cheddar and a tad more than called for, very cold salted butter grated in.
Thank you. These really are good biscuits. Even with our need to substitute.
rusty
Kathy says
Thank you so much! I love your ingenuity and resourcefulness! 🙂
Velva says
I could eat a whole pan. I think easy drop biscuits are just as delicious as the rolled out version. Love, love this style.
Thanks for sharing. This is my first time visiting your blog. I will definitely be back.
Velva
Kathy says
Thanks, Velva 🙂 There's nothing better than easy and delicious!