These Cheddar Drop Biscuits with Chive Butter are fluffy, buttery, and packed with savory cheddar flavor—no rolling or cutting required. Simply mix, scoop, and bake for tender biscuits with golden tops and soft centers. Finished with a drizzle of warm chive butter, they’re perfect for family dinners, holiday sides, soups, or weekend brunch. You might need to double this recipe!
Why You’ll Love These Cheddar Drop Biscuits:
The combination of cold butter, buttermilk, and cheddar cheese creates tender, flavorful biscuits with a light, fluffy texture. The chive butter adds a fresh, savory finish that elevates every bite.
- No rolling or cutting—super easy
- Fluffy inside, lightly crisp outside
- Cheesy, buttery, and full of flavor
- Ready in under 30 minutes
- Perfect side for almost any meal
They’re rustic, cozy, and always a hit at the table.
Easy Variations
Add Protein
- crumbled bacon
- diced ham
Switch the Cheese
- pepper jack
- mozzarella
- gouda
Add Herbs
- parsley
- thyme
- rosemary
Storage Tips:
Room Temperature:
Store up to 2 days.
Refrigerator:
Store up to 4 days.
Freezer:
Freeze baked biscuits for up to 2 months.
What to Serve with these Cheddar Drop Biscuits:
- Creamy Potato Leek Soup
- Creamy Tomato Basil Soup
- Warm Kale and Brown Rice Salad
- Roasted Sweet Potato Salad
- Avocado Pasta Salad
- Sweet Potato Breakfast Hash
More Easy Bread Recipes:
- Blueberry Scones
- Easy Sweet Potato Biscuits
- Best Irish Soda Bread
- Lavender Honey Scones
- Golden Cornbread
Cheddar Drop Biscuits with Chive Butter
These cheddar drop biscuits with chive butter are fluffy, cheesy, and easy to make—no rolling required. A perfect savory side for dinner, brunch, or holidays.
Servings: 10
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp garlic powder optional
- 1/2 cup butter cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk or milk + 1 teaspoon vinegar
Melted Chive Butter
- 3 tbsp butter, melted
- 2 tbsp fresh chives, finely chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and garlic powder.
- Add cold butter cubes and use a pastry cutter or your fingers to work it into the flour until mixture resembles coarse crumbs.
- Stir in shredded cheddar. Pour in buttermilk and mix until just combined, being careful to not over-mix.
- Drop heaping spoonfuls of dough onto the baking sheet. Bake for 12–15 minutes, until the tops are golden brown.
- While biscuits bake, mix melted butter with chopped chives and a pinch of salt.
- When the biscuits are out of the oven, brush or drizzle with chive butter. Serve immediately.
Notes
- Use cold butter for flaky texture.
- Don’t overmix—this keeps biscuits tender.
- Use freshly shredded cheese for best melting.
- Bake at high heat for a good rise and golden tops.
