Cheddar-Chive Drop Biscuits

Published November 22, 2016. Updated November 17, 2018

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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!

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5 from 15 votes

Cheddar-Chive Drop Biscuits

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
Prep15 minutes
Cook15 minutes
Ready in: 30 minutes



  • Preheat oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
  • 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. 
  • Add in cheddar cheese and chives and toss mixture. Pour in buttermilk and toss until mixture comes together*.
  • 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. 
  • 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.


  • *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.
Nutrition values are estimates only. See full disclaimer here.


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  • Janet

    I can’t find the triple cheese here, should I just use a sharp, extra sharp or mild cheddar cheese? Thank you!

  • Lauren Fielder

    I’ve been making this recipe for years and wanted to finally send a big “thank you” to you, Jaclyn! Fail-proof recipe that is loved by all I’ve made for (dozens and dozens of times)! Easy to make and perfect slight crisp and buttery goodness inside. Keeper for years to come!

  • Rachel LaCroix

    These look delicious! Is it possible to make the dough ahead of time and keep it refrigerated until I’m ready for baking?

    • Jaclyn

      Jaclyn Bell

      Biscuit dough is best baked shortly after preparing for fluffier biscuits. You can make them and reheat the next day.

  • Brielle

    Made these tonight as a topper to leftover ham pot pie from Easter – fantastic! Making more now as I write this!

  • karla

    amazing recipe! they are so delicious! Only problem I had was them being completely stuck to the parchment paper and I could not remove them for the life of me. Some came off but with pieces of parchment stuck to the biscuits. What may I have done wrong?

    • Lauren Fielder

      Hi Karla. I always had this issue until realizing wax paper is NOT parchment paper, despite the similarities. I always figured that they do the same thing but you’ll find parchment paper will not stick to *anything* and will be a game changer for you. I’ve also tried this with simple butter or cooking spray on pan and they come out great too (just harder to clean)! Good luck.

  • Laurel

    Just pulled these out of the oven and gobbled one up. Absolutely perfectly delicious. Crispy on the outside and pure fluff on the inside.This is now my go to recipe for cheese biscuits. Thank you for sharing your recipe.