Cheddar Chive Drop Biscuits. Soft cheddar and chive biscuits scooped directly onto a sheet, with no rolling or cutter. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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The rough-edged biscuit
Cheddar chive drop biscuits skip rolling, folding and a cutter. A thick buttermilk dough is scooped directly onto the sheet, leaving craggy edges where cheese can brown. That method is different from the plain cut buttermilk biscuits in the previous day's slot.
This is an untested twelve-biscuit proposal. The quarter-cup scoop count and forty-three-minute total depend on dough hydration, cheese and pan spacing; confirm them in a first batch.
Mix cheese before liquid
Whisk dry ingredients and cut in cold butter until pieces remain. Toss finely shredded cheddar and chopped chives through that mixture first so they distribute across all mounds. Add cold buttermilk only after the cheese is dispersed.
The dough should be shaggy and scoopable. A smooth kneaded ball would require extra flour and become a different texture. Fine cheddar shreds are less likely to leave oversized oily pockets than big cubes.
Flour contains wheat and butter, cheddar and buttermilk contain milk. A plant-based alternative would change browning and moisture, so it needs a separate formula.
Ingredients for 12 biscuits
| Ingredient | Amount | Use |
|---|---|---|
| All-purpose flour | 2 cups | Spoon and level. |
| Baking powder | 1 tablespoon | Dry mix. |
| Baking soda | 1/4 teaspoon | Dry mix. |
| Fine salt | 1/2 teaspoon | Dry mix. |
| Ground black pepper | 1/4 teaspoon | Dry mix. |
| Cold unsalted butter, cubed | 6 tablespoons | Cut into flour. |
| Sharp cheddar, finely shredded | 1 cup | Fold in. |
| Fresh chives, chopped | 1/4 cup | Fold in. |
| Cold cultured buttermilk | 1 cup | Stir in last. |
Step-by-step method
- Heat oven to 425°F and line a baking sheet. Whisk 2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt and 1/4 tsp pepper. Cut in 6 tbsp cold cubed butter until small pieces remain.
- Toss 1 cup finely shredded sharp cheddar and 1/4 cup chopped chives through dry mixture. Pour in 1 cup cold buttermilk and stir only until no dry pockets remain; the dough should be shaggy and scoopable, not rolled smooth.
- Drop approximately twelve 1/4-cup mounds onto the sheet about two inches apart. Bake at 425°F around 15–18 minutes until tops and cheese flecks are golden and centers cooked through.
- Move to a rack for 10 minutes. Note actual scoop count, spread, center crumb and browned cheese in the kitchen trial.
Scoop and bake
Use a quarter-cup scoop to make approximately twelve mounds, leaving room for modest spread. Bake at 425°F until cheese flecks and biscuit tops are golden and the centers are baked through. The fifteen-to-eighteen-minute window is a starting estimate, not an observed time.
Cool on a rack for ten minutes before splitting. The cheese can be especially hot immediately out of the oven; the rest also helps the crumb hold together.
Do not brush with garlic butter or photograph one; no garlic or finishing butter is in this measured recipe.
If the biscuits flatten
Warm butter, thin batter or excess buttermilk may spread mounds. Check ingredient measures and whether the dough is actually scoopable before altering the flour ratio. A pale center under browned cheese needs a longer bake or a smaller mound in a future trial.
If chives darken too much, fold them into dough rather than piling them as exposed garnish. Record actual count and differences between sheet edges and center.
The linked cheddar-chive biscuit is a culinary reference for method, not proof of this exact buttermilk ratio.
At the table
Offer beside a soup or stew, separate from any biscuit-topped pot pie already on the site. Test storage and reheating quality before publishing a fixed make-ahead instruction.
The Pinterest phrase remains an editorial target with no verified exact Search growth attached.
Drop-biscuit questions
Should I roll the dough?
No. Scoop rough quarter-cup mounds; rolling would turn this into another biscuit style.
Can I use dried chives?
The base uses a measured quarter cup fresh; dried herbs change intensity and appearance.
How many are planned?
Approximately twelve medium scoops, to be confirmed with the chosen scoop and a real dough.
Further reading and related Chefly recipes: Beyond the Chicken Coop's cheddar-chive biscuits. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Cheddar Chive Drop Biscuits. Category: Breads. 12 biscuits. Prep approximately 15 minutes; cooking approximately 18 minutes; additional cooling/chilling approximately 10 minutes; total approximately 43 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 cups All-purpose flour; 1 tablespoon Baking powder; 1/4 teaspoon Baking soda; 1/2 teaspoon Fine salt; 1/4 teaspoon Ground black pepper; 6 tablespoons Cold unsalted butter, cubed; 1 cup Sharp cheddar, finely shredded; 1/4 cup Fresh chives, chopped; 1 cup Cold cultured buttermilk.
Instructions: Heat oven to 425°F and line a baking sheet. Whisk 2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt and 1/4 tsp pepper. Cut in 6 tbsp cold cubed butter until small pieces remain. Toss 1 cup finely shredded sharp cheddar and 1/4 cup chopped chives through dry mixture. Pour in 1 cup cold buttermilk and stir only until no dry pockets remain; the dough should be shaggy and scoopable, not rolled smooth. Drop approximately twelve 1/4-cup mounds onto the sheet about two inches apart. Bake at 425°F around 15–18 minutes until tops and cheese flecks are golden and centers cooked through. Move to a rack for 10 minutes. Note actual scoop count, spread, center crumb and browned cheese in the kitchen trial.
Allergens: Wheat; Milk. Review packaged ingredients and cross-contact before serving.
Print
Cheddar Chive Drop Biscuits
- Total Time: 43 minutes
- Yield: 12 servings 1x
Description
Twelve rough-edged cheddar-chive drop biscuits.
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 6 tablespoons Cold unsalted butter, cubed
- 1 cup Sharp cheddar, finely shredded
- 1/4 cup Fresh chives, chopped
- 1 cup Cold cultured buttermilk
Instructions
- Heat oven to 425°F and line a baking sheet. Whisk 2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt and 1/4 tsp pepper. Cut in 6 tbsp cold cubed butter until small pieces remain.
- Toss 1 cup finely shredded sharp cheddar and 1/4 cup chopped chives through dry mixture. Pour in 1 cup cold buttermilk and stir only until no dry pockets remain; the dough should be shaggy and scoopable, not rolled smooth.
- Drop approximately twelve 1/4-cup mounds onto the sheet about two inches apart. Bake at 425°F around 15–18 minutes until tops and cheese flecks are golden and centers cooked through.
- Move to a rack for 10 minutes. Note actual scoop count, spread, center crumb and browned cheese in the kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 15–18-minute oven bake and ten-minute rack cool; preheat excluded.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 18 minutes
- Category: Breads
Nutrition
- Serving Size: One medium scoop-baked biscuit