Cheddar and Chive Drop Biscuits require just a handful of ingredients and no biscuit cutter is needed! Soft, fluffy, cheesy biscuits.
CHEDDAR AND CHIVE DROP BISCUITS
Drop biscuits are one of the simplest forms of biscuits to make. You don’t have to roll out dough or even use a biscuit cutter. You just whip it up and scoop it out. And the White Lily Flour really does all the work. White Lily is made with a soft winter wheat and that is the key to its uniqueness. If you can find it near you – buy it!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING DROP BISCUITS:
- The main tip when working with baking powder or baking soda is to make sure it is fresh. Take a look at the expiration date on your containers. If it’s been opened for more than 6 months, it may no longer be fresh as well.
- When measuring flour – don’t pack it into the measuring cup. Dip the measuring cup into the flour and shake. Then, with the flat end of a knife, scoop off excess. This will help ensure that you aren’t packing in too much flour.
- The fat in the buttermilk is what ensures these biscuits are not dry. Try to find and use REAL buttermilk in this recipe.
WHAT YOU’LL NEED:
2 cups White Lily® All Purpose Wheat Flour (or regular all-purpose flour)
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
1 cup finely shredded extra sharp cheddar cheese
2 tablespoons thinly sliced fresh chives
3/4 cup real buttermilk
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
1 cup finely shredded extra sharp cheddar cheese
2 tablespoons thinly sliced fresh chives
3/4 cup real buttermilk
HOW TO MAKE CHEDDAR DROP BISCUITS (STEP-BY-STEP):
Heat oven to 450f degrees. Spray a baking sheet with non-stick cooking spray or cover with parchment paper. Cut up your cold butter into cubes.
Using a fork, stir together flour, baking powder and salt in a large bowl until blended. Cut in butter with a pastry blender, fork or your fingers.
I prefer to use my fingers. Just squish the butter and flour together until you have small pellets of butter incorporated into the flour.
Don’t mess with it too much because you don’t want the butter melted from the warmth of your fingers.
Stir in cheese and chives.
The easiest way to chop chives is to use scissors (clean scissors!) Gets it done fast!
Stir in buttermilk until dough comes together.
Add 2-3 tablespoons additional buttermilk if dough seems too dry.
Drop dough by scant 1/4 cup onto baking sheet. I like to use these spring loaded scoopers.
They just make the job go so much quicker and it helps you to measure the same amount every time. One of my favorite kitchen utensils!
Keep going with the rest of the biscuits. This batter will make about 15 biscuits.
Bake 10-13 minutes or until golden brown.
Enjoy!
These biscuits go deliciously with the CROCK POT CHICKEN POT PIE filling
CHEDDAR AND CHIVE DROP BISCUITS
Cheddar and Chive Drop Biscuits require just a handful of ingredients and no biscuit cutter is needed! Soft, fluffy, cheesy biscuits.
Print Pin RatePrep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 15
Calories: 153kcal
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 real buttermilk
Instructions
- Heat oven to 450f degrees.
- Spray a baking sheet with no-stick cooking spray or cover with parchment paper.
- Using a fork, stir together flour, baking powder and salt in a large bowl until blended.
- Cut in butter with a pastry blender, fork or your fingers.
- Stir in cheese and chives.
- Stir in buttermilk until dough comes together.
- Add 2-3 tablespoons additional buttermilk if dough seems too dry.
- Drop dough by scant 1/4 cup onto baking sheet.
- Keep going with the rest of the biscuits.
- Bake 10-13 minutes or until golden brown.
Video
Nutrition
Calories: 153kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 192mg | Potassium: 149mg | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 0.9mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Jam or butter are best!
This recipe would be amazing to pair with a warm hearty bowl of stew o chili for the cool nights ahead , Can't wait to make this recipe ! It looks amazing ! – Danielle Fernandez [email protected]
My favorite way to eat them is drizzled with delicious butter!
Thanks, for this delicious recipe! I'll definitely try it very soon! I love my hot biscuits with butter and good fig preserves, or honey.
I read all of your recipes. I really need some good or different recipes for pork loin. I really like cooking in slow . Since you live where pork is a weekly or daily thing. I’m hoping you have more pork loin recipes. I am not sure how to cook it. Any help would be appreciated.
Thank You