These Cheddar Chive Biscuits are one of the recipes that 30 years of putting dinner on the table every night has proven will keep people coming back for more. No kneading, no rolling, no cutting out, just a simple (honestly kind of genius) technique that gives you tall, fluffy biscuits without all the extra fuss.
We have a whole collection of homemade bread recipes that are made for a busy weeknights, yet impressive enough to serve for Sunday dinner, a holiday meal, or even a dinner party.
There is something hard to resist about a warm biscuit fresh out of the oven, especially when it is packed with melty cheese and fresh herbs. These cheddar chive biscuits are my favorite because they are come together quickly, taste incredible, and deliver homemade flavor without the fuss.
Drop biscuits were one of the first things I learned to make as a young mom. They felt doable even though I did not have experience with baking yet. Over the years, I leaned how to make traditional buttermilk biscuits with cold butter, layers, and a biscuit cutter, but I find myself coming back to drop biscuits because they are so much simpler while still delivering on all the warm, tender goodness.
This recipe uses techniques I perfected in these Buttermilk Drop Biscuits to get those layers without the hassle of laminating dough. It is also the same way we make these cornmeal drop biscuits which are a fan favorite around here.
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned its spot:
- Perfect texture: Flaky, tender and soft on the inside with crispy, golden edges.
- Quick & easy: No cutting in butter, kneading, or rolling dough, so this recipe comes together in a hurry.
- No special equipment: No food processor or biscuit cutter needed. Just a mixing bowl and a spoon.
Ingredients for cheddar chive biscuits
This recipe only requires a few ingredients, most of which are pantry staples, but there are a few noteworthy tips worth mentioning before getting started.
- Flour: All-purpose flour gives the perfect balance of tenderness with structure.
- Buttermilk: Most buttermilk is between 1.5% and 2% fat. Either will work perfectly.
- Butter: Salted butter is our go-to for the best flavor. If you are using unsalted butter just add an extra pinch to the dry ingredients.
- Cheese: A good white sharp cheddar cheese gives these biscuits their deep, savory flavor.
- Chives: Fresh chives give the fresh herby pop. Dried chives will not give the same bright flavor.
- Baking powder: Aluminum-free baking powder is important for a good rise without the metallic flavor of regular baking powder.
- Salt: Kosher salt is our standard because it gives a balanced saltiness.
- Garlic powder: Just a small amount adds a subtle savory background note.
- Onion powder: Same as above, a little goes a long way.
- Black pepper: Again, the little bit of bite helps round out the richness.
- Sugar: Regular granulated sugar adds balance and helps to develop the pretty golden brown color on the tops.
Helpful kitchen tools
How to make cheddar chive biscuits
Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
Start by measuring the buttermilk into a glass measuring cup, then place in the freezer. Melt the butter in a separate bowl and set aside to cool.
In a medium bowl combine the all-purpose flour, sugar, baking powder, salt, garlic powder, onion powder, and black pepper into a bowl. Give everything good whisk so the ingredients are evenly distributed. Set the bowl aside.
Pour the melted and slightly cooled butter over the buttermilk.
Use a fork or a whisk to mix the very cold buttermilk with the butter. The mixture will form clumps and that is what we want. Those butter clumps are the technique used to get tender layers.
Pour the cold butter/buttermilk mixture over the dry ingredients. Gently mix together until just a few white streaks remain.
Add in the shredded cheese and chives, then gently mix together until everything is evenly combined. Use gentle pressure so the biscuits stay tender and don't get tough.
Use a ¼ cup scoop to make 12 even mounds on the baking sheet. Alternatively, you can use two large spoons to simply drop ¼ cup of dough onto the pan.
Bake for 15-18 minutes, or until golden brown. Immediately after removing from the oven, brush the additional melted butter on the tops and sprinkle with the remaining chives.
Hint: I like to start with everything as cold as possible, so I shred the cheese first and place it in the refrigerator until I am ready to use it. Keeping ingredients cold means the hot oven creates steam when the biscuits first go in which provides more lift.
Substitutions and variations
- Herbs: In place of the chives try rosemary, sage, or parsley.
- For a little added salt, try sprinkling the tops at the end with some extra kosher or Malden Sea Salt.
- White cheddar: Use extra sharp orange orange cheddar in place of the white. The sharper the better.
What to serve with
These are great served with anything from a grilled steak to a simple chicken breast dinner to a bowl of comforting soup. But here are some of our favorites:
How to store
All biscuits are best when served fresh and warm from the oven. If you do need to store leftovers, place in an airtight container and place in the refrigerator for 3-5 days. Pop back in the oven for 5-7 minutes until hot. Or for a softer finish pop in the microwave for 30 seconds to a minute.
FAQs
While some recipes recommend homemade buttermilk substitute, we have not found that to be very successful in testing. If you do not have buttermilk on hand, I would try using heavy cream instead. We use that method in these cream biscuits and it gives an extra tender result.
Butter is essential in this recipe for its flavor. You could try shortening in a pinch, but the results will not be the same. The melted butter brushed on the top at the end is a nonnegotiable, shortening will not work here.
Tips & tricks
- Use a good quality sharp white cheddar. White cheddar has an extra sharp flavor, especially the higher-quality brands. Sharp orange cheddar will also work if that is what you have on hand.
- Shred the cheese in on the large or small side of the grater. I tested both ways, and honestly, both worked well. The smaller side does distribute through out the dough a little more evenly.
- Keep everything cold. Make sure your buttermilk is very cold before adding the melted butter. When it hits the cold buttermilk, it forms clumps which helps create steam in the oven, helping give the biscuits their tenderness and lift. Also, be sure your cheese is cold before it is added.
- Keep a gentle hand. Biscuits are like babies, they need you to be gentle. Overworking the dough will lead to tough biscuits after baking.
- Use fresh aluminum-free baking powder. This is essential for tall, fluffy biscuits that don't have a metallic taste in the background. If it is older than 3-6 months, it is time for a fresh container.
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Recipe
Cheddar Chive Biscuit Recipe
Ingredients
- 1¼ cup buttermilk shaken, cold
- ½ cup butter salted
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder no aluminum, fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 3 oz About 1 slightly heaping cup extra sharp white cheddar cheese, finely grated and cold
- 3 tablespoon diced chives plus more for the top, optional
- 3 tablespoons butter optional
Instructions
- Preheat the oven to 450. Line a baking sheet pan with parchment paper.
- In a liquid measuring cup, measure the buttermilk. Place in the freezer to get extra cold while you prepare the remaining ingredients.1¼ cup buttermilk
- In a small bowl, melt butter in the microwave. Set aside to cool.½ cup butter
- In a large bowl, combine the flour, sugar, baking powder, salt, garlic powder, onion powder, and black pepper.2 cups all purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Remove the cold buttermilk from the freezer. Add the butter and mix well with a whisk or fork. It should form a clumpy texture. Pour the wet ingredients into the dry ingredients and stir well with a rubber spatula until mostly combined, but definitely still some white streaks remaining.
- Add the cheese and the chives. Continue mixing gently until incorporated. Be careful not to overmix.3 oz About 1 slightly heaping cup extra sharp white cheddar cheese, finely grated and cold, 3 tablespoon diced chives
- Using a ¼ cup scoop, scoop biscuit dough onto the prepared pan. It should make about 12 biscuits. Bake for 15-18 minutes, until golden brown and cooked through.
- Allow to cool at least 5 minutes. Brush lightly with more melted butter, sprinkle with additional chives, and serve warm.3 tablespoons butter
Notes
- Use a good quality sharp white cheddar. White cheddar has an extra sharp flavor, especially the higher-quality brands. Sharp orange cheddar will also work if that is what you have on hand.
- Shred the cheese in on the large or small side of the grater. I tested both ways, and honestly, both worked well. The smaller side does distribute through out the dough a little more evenly.
- Keep everything cold. Make sure your buttermilk is very cold before adding the melted butter. When it hits the cold buttermilk, it forms clumps which helps create steam in the oven, helping give the biscuits their tenderness and lift. Also, be sure your cheese is cold before it is added.
- Keep a gentle hand. Biscuits are like babies, they need you to be gentle. Overworking the dough will lead to tough biscuits after baking.
- Use fresh aluminum-free baking powder. This is essential for tall, fluffy biscuits that don't have a metallic taste in the background. If it is older than 3-6 months, it is time for a fresh container.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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