Grab some sharp cheddar and make up a quick batch of these Cheddar Chive Drop Biscuits for dinner tonight!
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Ever since making the sweet scones recipe with grated butter, I’ve been thinking about trying that same trick with a savory recipe instead. So I finally got around to it, and the result was this batch of Cheddar Chive Drop Biscuits. Quick and easy to make. Even quicker and easier to eat. Plus, everything tastes better with the addition of sharp cheddar cheese, right? Oh, and chives grow really well in our area, so as long as there’s no snow on the ground, I’ve always got a ready supply of fresh chives out in the backyard.
One of the fun things about these Cheddar Chive Drop Biscuits is the way you shape them before baking. You literally drop a mound of dough on the baking sheet. I did gently push some of the mounds together, but not much. The dough is kinda sticky, so I used two spoons to help drop the dough. No rolling, no kneading, none of that. (Although to be fair, I don’t mind playing with dough. I find it to be incredibly relaxing. I’m just weird like that.)
Similar to those scones, I used buttermilk as the liquid for this Cheddar Chive Drop Biscuits recipe. Buttermilk adds such an incredible flavor to baked goods! I grew up on classic buttermilk biscuits, and those still hold a special place in my
heart stomach. But I have to admit that this whole ‘drop’ idea is not far behind. Not only are they easy to make, but you end up with little crags of dough on top that get extra crispy once baked.
Those crags (my scientific baking term) are the best part of the whole biscuit in my opinion. In fact, I’m thinking I should try dropping the scone dough out next time. Forget shaping them into triangles…dropping ’em in rough mounds of dough is the cat’s pajamas! Happy baking, my friends!
Cheddar Chive Drop Biscuits
- Preheat oven to 425°F.
- Line 2 baking sheets with parchment paper; set aside.
- Using a large bowl, add dry ingredients (flour, baking powder, baking soda, salt, garlic powder and onion powder); stir until well combined.
- Using a coarse grater, grate frozen butter into bowl; toss lightly until just barely combined.
- Add cheese, buttermilk and chives; stir until just barely combined.
- Using two spoons, drop ¼ cup balls of dough onto prepared baking sheets. Leave the dough somewhat loose and “craggy” as this will create the toasted bits on top of the biscuits once baked. (Note: Space the dough balls at least 2” apart.)
- Bake at 425°F for 13-15 minutes, or until golden brown.