White Cheddar Chive Biscuits (Easy!)

These buttery, cheesy drop biscuits are the perfect side with your favorite salad, seafood, or breakfast! The crumbled white cheddar gives a luxurious flavor to this buttery biscuit, complemented by the fresh chives. These cheddar chive biscuits are BEST when they are fresh & warm, straight from the oven.

I chose to do a drop biscuit because it’s much quicker and easier than traditional biscuits. With a traditional style biscuit, the dough is rolled and cut. A drop style biscuit involves a basic ‘scoop & drop’ method resulting in a rustic look. This recipe yields a biscuit that is somewhere between a fluffy biscuit and a dense scone. It somewhat reminds me of the cheddar biscuits they serve at Red Lobster, but ten times better! I’ve adapted this recipe from the Back in the Day Bakery Buttermilk Biscones and let me just say, they are a divine little creation.

Ingredients in cheddar chive biscuits

• Flour: This recipe combines regular all-purpose flour with cake flour to give a lighter, fluffier flour than traditional biscuits.
• Sugar: What would this blog be if I didn’t add sugar? This sneaky ingredient helps give a little extra flavor to these savory biscuits.
• Baking Powder: As a leavening agent, baking powder will help your biscuits rise and be fluffy.
• Seasonings & Add-Ins: These help add all the yummy flavor to your biscuits!
  • Salt
  • Granulated Garlic
  • White Cheddar Cheese (Keep this cold until right before using!)
  • Chopped Chives
• Butter: Cold, Unsalted butter cut in into cubes is best. Keep your butter cold in the refrigerator up until you need to use it. Keeping the butter cold is essential for the melt-during-baking process.
• Dairy: Buttermilk gives these classic biscuits the delicious flavor you crave. It provides moisture to the batter and brings it all together. Keep your milk cold until you are just about to use it. I have not tried making these with regular milk, but I’m sure that would work too. It will alter the flavor slightly.
• Egg: I do an egg wash to top the biscuits by mixing one egg with a little salt and brushing it over the tops of the biscuits.

Equipment needed: Pastry dough blender (or use your hands), medium ice cream scoop, mixing bowl, sheet pan, and a silicone pastry brush.

How to make buttery, flaky drop biscuits

Position a rack in the top third of your oven and preheat to 375F/190C. Line a baking sheet with parchment paper to prevent burnt biscuits!

In a large mixing bowl, combine the dry ingredients: flours, sugar, baking powder, salt, and granulated garlic. Add the cold, cubed butter and, working quickly, cut the butter in with a pastry dough blender. Alternatively, you can use your hands, but this method can lead to the butter warming. If using your hands, refrigerate 15 minutes after mixing the butter to ensure it stays cold. Add in your cheddar cheese and chives and mix until evenly incorporated. I used an 8oz block of white cheddar cheese, cubed it, and blended it in my food processor to quickly create tiny little granules of cheese. Alternatively, you can shred your cheese by hand. Just remember to keep the cheese cold until right before using.

Slowly pour in the cold buttermilk and combine the ingredients so the dough is soft, moist, and slightly sticky. There should be no more flour at the bottom of the bowl. If the dough is dry, add more buttermilk. If the dough is too wet and sticky, add a little more flour. Pat the dough together until it resembles a loaf of bread. Use a medium sized ice cream scoop to scoop the batter onto your parchment-lined sheet pan about 1 inch or 2-3 cm apart. Whisk together an egg with a pinch of salt. Brush the tops of the biscuits with the egg wash and bake 20 minutes, rotating the pan halfway through to ensure even baking. The biscuits should be slightly golden and appear fully baked.

Serving or storing biscuits

Serve these cheddar chive biscuits fresh out of the oven after cooling for 5-10 minutes for best results. I like to eat these warm biscuits with a nice pad of butter slightly melted on top or with sausage gravy for breakfast. Store well in an airtight container or Ziploc bag in the refrigerator for up to a week. Alternatively, you can freeze these in an airtight container after you bake them as well. Be sure to reheat before eating for best results.

Similar recipes you’ll love

• Buttermilk Biscuits: These buttermilk biscuits are the basic homemade biscuit recipe you’ve been looking for! They are perfectly flaky with a buttery crumb that almost melts in your mouth.
• Cream Scones: Crunchy on the outside and soft on the inside, this recipe uses heavy cream as the liquid, which gives the scones a wonderfully subtle and sweet taste with a rich texture. They are perfect either plain or with your favorite add-ins such as chocolate chips, nuts, dried fruit, or fresh berries.
• Garlic Knots: These garlic knots are super soft, airy, and fluffy, and are full of buttery garlic flavor and aroma. They are always a hit and perfect for dinner parties or brunch.
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