Cheddar-Chive Drop Biscuits

November 22, 2016

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With Thanksgiving just around the corner you may be realizing you just won’t have the time to prepare rolls and wait for them to rise. And that is where these beloved Cheddar-Chive Drop Biscuits step in to save the day!

Cheddar Chive Drop Biscuits | Cooking Classy

Cheddar-Chive Drop Biscuits

They are a breeze to make (you don’t even need to cut out biscuits, just drop the dough straight onto the baking sheet) and they’re ready in no time. No floury countertop mess, no cutting and re-rolling and no rise time. Just toss it, drop it, bake them and enjoy them warm from the oven. This are a biscuit you aren’t going to forget about trust me!

Cheddar Chive Drop Biscuits | Cooking Classy

Here this cheese is the best part of these biscuits it really is! You break into one of these warm biscuits and you’ll see that warm melty cheese and you just know good things are to come.

Cheddar Chive Drop Biscuits | Cooking Classy

These biscuits are fancy enough for a holiday get together yet they are simple enough to make as part of a weeknight meal. They’re so good that they’ll quickly become the highlight of any meal!

Cheddar Chive Drop Biscuits | Cooking Classy

They have the perfect soft and tender texture, they’re moist (one thing that often turns me away from biscuits is that they can be dry but these are anything but), and they have the perfect balance of flavors. Just be sure to serve them warm, it’s the only way to eat a biscuit in my opinion. Add them to your holiday menu, you won’t regret it!

More Biscuit Recipes You’ll Love

Cheddar-Chive Drop Biscuits

5 from 6 votes

Deliciously tender, buttery and cheesy biscuits. Who could resist? No rolling and cutting biscuits here, just drop dough onto baking sheets and bake! Serve them warm for best results.

Servings: 12
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 cups (283g) all-purpose flour (scoop and level to measure)
  • 2 tsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/2 cup (113g) unsalted butter, cold and diced into small cubes
  • 1 cup (4 oz) Cache Valley Creamery Shredded Triple Cheddar Cheese
  • 3 Tbsp chopped fresh chives
  • 1 cup (235ml) buttermilk

Instructions

  1. Preheat oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
  2. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder Add butter and cut into mixture using a pastry cutter or long pronged fork until mixture resembles coarse meal. 

  3. Add in cheddar cheese and chives and toss mixture. Pour in buttermilk and toss until mixture comes together*.

  4. Scoop dough out 1/4 cup (lightly heaping) at a time. Run a butter knife around the sides of the dough along the measuring cup, then shake to drop onto parchment. 
  5. Repeat with remaining dough, while spacing evenly apart and fitting 12 biscuits on the baking sheet. Bake in preheated oven until tops are golden, about 12 - 15 minutes. Serve warm.

Recipe Notes

  • *If needed you can sprinkle another 1 - 2 Tbsp of buttermilk, but keep in mind it may seem a little dry at first but keep tossing to bring it together.
Nutrition Facts
Cheddar-Chive Drop Biscuits
Amount Per Serving
Calories 207 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 230mg10%
Potassium 145mg4%
Carbohydrates 20g7%
Sugar 1g1%
Protein 3g6%
Vitamin A 395IU8%
Vitamin C 0.4mg0%
Calcium 133mg13%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: breads
Cuisine: American
Keyword: Biscuits
Author: Jaclyn

Categorized:

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25 Comments

  • Susan McCabe

    The recipe calls for 1 cup o shredded cheese and then says 4 0z in parentheses right after. Which is it? One 8 oz. cup or one-half 4 oz. cup?

    I put in one 8 oz. cup of cheese and they came out great but the rec ipe is a bit confusing.

    • Jaclyn

      Jaclyn Bell

      4 oz (or 1 cup) of shredded cheese actually weighs a little differently than other ingredients, you may find this helpful.

  • Melissa

    Delicious, delicious, delicious! And they couldn’t have been easier to make! One question: do they freeze well after they are baked? I don’t want any to go to waste!!

    • Jaclyn

      Jaclyn Bell

      They should freeze just fine, the texture changes some but flavor will still be delicious.

  • RWHPI

    I made these biscuits last night and they’re amazing. This super-easy recipe took me about 20 minutes to make, with minimal cleanup. As with much of my baking, I used buttermilk powder in place of fresh buttermilk –only to avoid waste. I mixed the powder with the dry ingredients and then added 1 cup of cold water to combine the ingredients. With the lack of fresh chives, I substituted scallion greens at the same amount called for in the recipe. After 14 minutes of baking, results yielded the tastiest drop biscuit we’ve ever tasted — crispy on the outside and moist on the inside. Thanks Jaclyn, for our “go-to” drop biscuit recipe.

  • rzh

    Love these. I make double batches, portioned using medium cookie scoops, and freeze the uncooked biscuits to bake off and eat with soups.

    • Jaclyn

      Jaclyn Bell

      I definitely think they’re best made the day of. I’m yet to find a biscuit I like as much the second day.

  • Denise Siderys

    Made these tonight, they were delicious! My entire family loved them. Even the kids!