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Homemade Cheddar-Chive Drop Biscuits photo

Cheddar-Chive Drop Biscuits

These Cheddar-Chive Drop Biscuits are so easy and packed with flavor! Perfect for breakfast or as a side to your favorite soup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuits:
  • 2 cups all-purpose flour (scoop and level to measure)
  • 2 tsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/2 cup unsalted butter (cold and diced into small cubes)
  • 1 cup Cache Valley Creamery Shredded Triple Cheddar Cheese
  • 3 Tbsp chopped fresh chives
  • 1 cup buttermilk (235ml)

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Ice cream scoop or spoon

Method
 

Instructions
  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, black pepper, and garlic powder until well combined.
  3. Step 3: Add the cold, diced butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
  4. Step 4: Gently fold in the shredded cheddar cheese and chopped chives until evenly distributed throughout the dough.
  5. Step 5: Pour in the buttermilk and stir just until combined. Be careful not to overmix; a few lumps are okay!
  6. Step 6: Using an ice cream scoop or spoon, drop generous portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  7. Step 7: Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
  8. Step 8: Remove the biscuits from the oven and let them cool slightly before serving.

Notes

  • Use cold butter for flaky layers.
  • Don’t overmix the dough to avoid tough biscuits.
  • Measure flour correctly by scooping and leveling.
  • Store leftover biscuits in an airtight container for up to 3 days.