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

Description

These Cheddar and Chive Drop Biscuits are soft, cheesy, and incredibly easy to make with no rolling or kneading required. Made with sharp Cheddar, fresh chives, and tangy buttermilk, they come together quickly for a comforting snack or side dish perfect for any meal.

Ingredients

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Biscuit Base

- 2 cups White Lily® All Purpose Flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into small cubes

Add-ins

- 1 cup shredded extra sharp Cheddar cheese
- 2 tablespoons thinly sliced fresh chives

Wet Ingredients

3/4 cup buttermilk

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Instructions

Preheat Oven – Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients – In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined and aerated.
Cut in Butter – Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add Cheese and Chives – Stir in shredded Cheddar cheese and sliced chives until they are evenly distributed throughout the mixture.
Add Buttermilk – Pour in the buttermilk, and gently stir with a fork or spatula just until the dough comes together. Be careful not to overmix; the dough should be somewhat sticky.
Form Biscuits – Using a large spoon or ice cream scoop, drop rounds of dough (about 1/4 cup each) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake Biscuits – Place the baking sheet in the preheated oven and bake for 14-16 minutes, or until the biscuits are golden brown on top and cooked through.
Serve – Remove from the oven and serve warm, optionally with a spread of butter.

Notes

For fluffier biscuits, handle the dough as little as possible.
You can substitute fresh chives with green onions if desired.
Try using different types of cheese for a variation in flavor.
If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup milk with 2 teaspoons lemon juice or vinegar and letting it sit for a few minutes.

Nutrition

Serving Size: 1 biscuit
Calories: 190
Sugar: 1g
Sodium: 340mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.6g
Protein: 5g
Cholesterol: 30mg