Name: Cheddar-Chive Drop Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp granulated sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1/2 tsp garlic powder; 1/2 cup unsalted butter, cold and diced; 1 1/2 cups shredded cheddar cheese; 2 tbsp fresh chives, chopped; 1 cup buttermilk

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These cheddar-chive drop biscuits are buttery, cheesy, and wonderfully tender, with a savory kick from fresh chives. I love how they come together in just 30 minutes without any rolling, cutting, or waiting for dough to rise. They’re perfect for both a holiday feast and a quick weeknight side.

Why You’ll Love This Recipe

I like how these biscuits save me time without sacrificing flavor or texture. The combination of sharp cheddar and fresh chives makes them irresistibly fragrant and flavorful, and the drop method means I can go straight from mixing bowl to baking sheet. They have a moist, soft interior, a golden top, and they taste best served warm right from the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
freshly ground black pepper
garlic powder
unsalted butter, cold and diced
shredded cheddar cheese
fresh chives, chopped
buttermilk

Directions

I preheat the oven to 425°F and line a large baking sheet with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, salt, pepper, and garlic powder.
I cut in the cold butter with a pastry cutter or fork until the mixture looks like coarse crumbs.
I toss in the cheddar cheese and chives, then pour in the buttermilk and gently stir until the dough comes together.
Using a lightly heaping ¼ cup of dough at a time, I drop the biscuits onto the prepared baking sheet, spacing them evenly.
I bake them for 12–15 minutes, until the tops are golden, then serve them warm.

Servings and timing

This recipe makes 12 biscuits and takes about 30 minutes total—15 minutes to prepare and 15 minutes to bake.

Variations

I sometimes swap cheddar for a sharp white cheddar or a smoky gouda for a different flavor.
I add a pinch of cayenne pepper for a subtle heat.
I use parsley or green onions in place of chives for a variation in taste.
I brush the tops with melted garlic butter before serving for extra richness.
I mix in crumbled cooked bacon for a heartier biscuit.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, I place them in a freezer-safe bag for up to 3 months. When reheating, I warm them in a 350°F oven for about 5–7 minutes so they taste freshly baked.

FAQs

Can I make these biscuits ahead of time?

Yes, I prepare the dough, scoop it onto a baking sheet, and refrigerate until ready to bake the same day.

Do I have to use buttermilk?

No, but I like the tang and tenderness it adds. If I don’t have it, I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Can I use dried chives instead of fresh?

Yes, but I find fresh chives give a brighter flavor. If using dried, I use about one-third the amount.

How do I keep the biscuits from spreading too much?

I make sure the butter stays cold until baking, which helps the biscuits hold their shape.

Can I double the recipe?

Absolutely. I often make a double batch for gatherings and bake them on two sheets, rotating halfway through.

Conclusion

These cheddar-chive drop biscuits are a quick, foolproof way to bring fresh-baked goodness to the table. I love their cheesy, herby flavor and soft, tender crumb, and the fact that they require almost no effort makes them a regular part of my meal rotation. Whether for a holiday dinner or a simple bowl of soup, they never disappoint.