Can I make these biscuits without buttermilk?

Absolutely! Make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. The acid is important for reacting with the baking powder and creating lift.

Why did my biscuits turn out flat?

Flat biscuits usually happen when the butter gets too warm before baking. Keep everything cold, work quickly, and consider chilling the shaped biscuits for 15 minutes before baking if your kitchen is warm.

Can I use whole wheat flour instead?

You can substitute up to half the all-purpose flour with whole wheat for a nuttier flavor. Using all whole wheat will make the biscuits heavier and denser, so I'd recommend starting with a partial substitution.

Is there a difference between drop biscuits and regular biscuits?

Yes! Traditional biscuits require rolling and cutting the dough, which creates distinct, flaky layers. Drop biscuits have a more rustic appearance and a slightly different texture - still tender inside but with a wonderfully craggy exterior that crisps up beautifully.

Cheddar and Chive Drop Biscuits Recipe

Name: Cheddar and Chive Drop Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups White Lily® All Purpose Flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup cold butter, cut into small cubes; 1 cup shredded extra sharp Cheddar cheese; 2 tablespoons thinly sliced fresh chives; 3/4 cup buttermilk

These Cheddar and Chive Drop Biscuits are simply irresistible – crispy on the outside, tender on the inside, with pockets of melted cheese and fresh herb flavor in every bite. The best part? They come together in minutes with no rolling or cutting required, making them perfect for those busy weeknights when you want something homemade alongside your dinner. The combination of sharp cheddar and bright chives creates a savory flavor profile that pairs beautifully with almost any meal.

Why You’ll Love This Recipe

No Rolling Required: Unlike traditional biscuits, these drop biscuits need no rolling pin or biscuit cutter – just scoop and drop!
Ready in Minutes: From mixing bowl to table in under 25 minutes – faster than heating up the car for a drive-through run.
Versatile: These biscuits work with everything from breakfast eggs to hearty soups and stews.
Crowd-Pleaser: The combination of cheese and herbs is universally loved – even picky eaters come back for seconds.

Ingredients You’ll Need

White Lily All Purpose Flour: Creates a tender, light texture that’s characteristic of Southern biscuits. The lower protein content makes all the difference, but regular all-purpose flour will work if that’s what you have.
Baking Powder: Provides the lift needed for fluffy, airy biscuits. Make sure yours is fresh for the best rise.
Salt: Enhances all the flavors and balances the richness of the cheese and butter.
Cold Butter: The secret to flaky biscuits! Those little cold pieces of butter create steam pockets during baking. The colder the better, so I sometimes pop mine in the freezer for 10 minutes before using.
Extra Sharp Cheddar Cheese: Brings bold flavor that stands up to baking. Pre-shredded cheese works, but freshly grated melts better and typically has better flavor.
Fresh Chives: Adds a mild onion flavor and beautiful specks of green. They bring brightness that cuts through the rich cheese and butter.
Buttermilk: Adds tanginess and helps create a tender crumb. The acidity reacts with the baking powder for extra lift.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb Swaps

Substitute rosemary, thyme, or dill for the chives – each brings its own unique character to these biscuits. Fresh herbs provide the brightest flavor, but dried herbs work in a pinch (just use about 1/3 the amount).

Cheese Options

Try pepper jack for a spicy kick, smoked gouda for depth, or a blue cheese and walnut combo for a gourmet twist. You can even mix multiple cheeses for complex flavor.

Add-Ins

Fold in crumbled bacon, minced jalapeños, caramelized onions, or even a handful of corn kernels to transform these biscuits into something completely new.

Sweet Version

Omit the cheese and chives, add 2 tablespoons of sugar to the dry ingredients, and fold in blueberries or chocolate chips for a dessert biscuit that’s divine with a bit of honey butter.

How to Make Cheddar and Chive Drop Biscuits

Step 1: Prep Your Oven and Ingredients

Preheat your oven to 450°F and line a baking sheet with parchment paper. Make sure your butter is cold – I sometimes cube it and place it back in the refrigerator while measuring other ingredients.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agents.

Step 3: Cut in the Butter

Add the cold butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work quickly to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. These butter pieces are essential for flaky biscuits!

Step 4: Add the Cheese and Chives

Gently fold in the shredded cheddar cheese and sliced chives, making sure they’re evenly distributed throughout the mixture.

Step 5: Add the Buttermilk

Pour in the buttermilk and stir just until the dough comes together. It will look rough and shaggy – that’s perfect! Overmixing is the enemy of tender biscuits.

Step 6: Scoop and Drop

Using a 1/4 cup measuring cup or large ice cream scoop, drop portions of dough onto your prepared baking sheet, spacing them about 2 inches apart.

Step 7: Bake to Golden Perfection

Bake for 12-15 minutes until the biscuits are golden brown on top and cooked through. Let them cool slightly before serving.

Pro Tips for Making the Recipe

Keep Everything Cold: For the flakiest biscuits, use cold ingredients and work quickly. Warm butter yields flat, dense biscuits.
Don’t Overwork the Dough: Mix just until ingredients come together – a few lumps are good! Overworking develops gluten, making tough biscuits.
Use a Scoop: A cookie scoop or ice cream scoop creates uniform biscuits that bake evenly.
Add a Finishing Touch: Brush the tops with melted butter right after baking for extra richness and shine.
Baking Sheet Matters: Dark baking sheets brown bottoms faster, so reduce temperature by 25°F if using dark pans.

How to Serve

Perfect Pairings

These biscuits are amazing alongside soups, stews, and chilis – the cheesy flavor complements tomato-based dishes particularly well. They’re also fantastic with scrambled eggs for breakfast or alongside a simple salad for lunch.

Spread Ideas

While delicious on their own, these biscuits reach new heights with a spread of softened salted butter, honey butter, or even a savory compound butter with herbs.

Make It a Meal

Split and fill with ham, turkey, or fried chicken for hearty slider-style sandwiches that will disappear in minutes.

Make Ahead and Storage

Storing Leftovers

Keep baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They’ll lose some crispness but still taste great.

Freezing

These biscuits freeze beautifully! Freeze unbaked portions on a baking sheet, then transfer to a freezer bag for storage up to 3 months. Bake straight from frozen, adding 3-5 minutes to the baking time.

Reheating

Warm leftover biscuits in a 325°F oven for 5-7 minutes to revive their texture. A quick 10-15 seconds in the microwave works for individual biscuits, though they won’t be as crisp.

FAQs

Can I make these biscuits without buttermilk?

Absolutely! Make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. The acid is important for reacting with the baking powder and creating lift.
Why did my biscuits turn out flat?

Flat biscuits usually happen when the butter gets too warm before baking. Keep everything cold, work quickly, and consider chilling the shaped biscuits for 15 minutes before baking if your kitchen is warm.
Can I use whole wheat flour instead?

You can substitute up to half the all-purpose flour with whole wheat for a nuttier flavor. Using all whole wheat will make the biscuits heavier and denser, so I’d recommend starting with a partial substitution.
Is there a difference between drop biscuits and regular biscuits?

Yes! Traditional biscuits require rolling and cutting the dough, which creates distinct, flaky layers. Drop biscuits have a more rustic appearance and a slightly different texture – still tender inside but with a wonderfully craggy exterior that crisps up beautifully.

Final Thoughts

These Cheddar and Chive Drop Biscuits might just be the easiest way to elevate any meal from ordinary to memorable. There’s something magical about pulling a tray of freshly baked, cheesy biscuits from the oven – especially when they’ve taken just minutes to prepare. Give them a try tonight, and I bet they’ll become a regular in your cooking rotation. Your family will think you spent hours in the kitchen, but we’ll keep the simplicity our little secret!