Chive and Cheddar Drop Biscuits: A Simple Yet Flavorful Bake
A fuss-free recipe that yields fluffy, cheesy biscuits accented by fresh chive flavor.
If you’re looking for a delicious, dependable, and fuss-free baked good for breakfast or to accompany your next brunch or dinner, chive and cheddar drop biscuits deserve a place in your kitchen repertoire. These savory, fluffy delights combine the fresh taste of chopped chives with the creamy sharpness of cheddar cheese, resulting in irresistible biscuits with a golden exterior and soft, tender interior. Perfect for novice bakers and seasoned pros alike, this recipe yields superb results with straightforward techniques and household ingredients.
Why You’ll Love Chive and Cheddar Drop Biscuits
- Quick and Easy: No need to roll or cut dough—just drop tablespoons onto a baking sheet.
- Minimal Equipment: You only need a bowl, a whisk, and a spoon.
- Bold Flavors: Sharp cheddar and fresh chives create classic savory appeal.
- Customizable: The base recipe invites endless variations—try different cheeses or herbs.
- Versatile: Serve them hot or cold, with soups, breakfast spreads, or dinner entrées.
Understanding Drop Biscuit Basics
Drop biscuits are a shortcut to classic Southern biscuits but skip the step of rolling and cutting. Instead, the dough is scooped and dropped in mounds. The result is a rough, craggy, rustic look—perfectly suited to casual family meals and hearty sides. Importantly, this method means less risk of overworking the dough, resulting in reliably tender biscuits every time.
The Science Behind Tender Biscuits
Biscuit doughs thrive on simplicity and careful handling. Several key principles lead to the best results:
- Cold Fat: Keeping butter cold until baking creates steam, leading to flaky layers and tender crumbs.
- High Hydration: A wetter dough allows for a softer, more open texture; perfect for drop biscuits.
- Minimal Mixing: Stir only until ingredients are just combined. Overmixing develops gluten, which can make biscuits tough.
- Acidic Dairy: Using buttermilk reacts with baking powder and soda, boosting rise and tangy flavor.
Essential Ingredients for Chive and Cheddar Drop Biscuits
- All-Purpose Flour: Provides the structure. Bleached or unbleached works fine.
- Baking Powder and Baking Soda: Essential leaveners for a light finish. Ensure freshness—old leaveners can result in flat biscuits.
- Cold Butter: Unsalted provides better control over saltiness. Cut it into small cubes and chill until ready to use.
- Buttermilk: The acidity and moisture are key for both flavor and texture. If you lack buttermilk, a mixture of milk and lemon juice or vinegar can substitute in a pinch.
- Sharp Cheddar Cheese: Grate it yourself for the best melt and flavor.
- Fresh Chives: Add mild, oniony brightness.
- Kosher Salt: Ensures even seasoning throughout the dough.
Optional Ingredient Variations
- Herbs: Substitute half or all the chives with finely minced parsley, dill, or rosemary.
- Different Cheese: Try Gruyère, pepper jack, or smoked gouda for new flavor profiles.
- Seasonings: Add a pinch of garlic powder, cracked black pepper, or even a dash of cayenne for heat.
Step-by-Step Recipe: Chive and Cheddar Drop Biscuits
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups (about 270 grams) |
| Baking powder | 1 tablespoon |
| Baking soda | 1/4 teaspoon |
| Kosher salt | 1 teaspoon (plus more for sprinkling) |
| Cold unsalted butter, cut into cubes | 8 tablespoons (1 stick, about 113 grams) |
| Sharp cheddar cheese, coarsely shredded | 1 1/2 cups (about 170 grams) |
| Fresh chives, finely chopped | 1/4 cup (about 15 grams) |
| Buttermilk, cold | 1 cup (about 240 ml) |
Instructions
- Preheat the Oven: Set oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly mixed.
- Cut in Butter: Add the cold cubes of butter. Using a pastry blender, fork, or your fingertips, quickly work the butter into the flour until only pea-sized pieces remain. (Work quickly to keep the butter cold!)
- Add Cheddar and Chives: Stir in grated cheddar and chopped chives until just distributed.
- Incorporate Buttermilk: Pour in the buttermilk. Using a wooden spoon or spatula, mix just until no dry spots remain. The dough should be quite sticky and shaggy—avoid overmixing.
- Portion the Biscuits: Use a 1/4 cup spring-loaded scoop or large spoon to drop mounds of dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake: Bake biscuits until golden brown and crisp on the outside, about 16 to 20 minutes. For extra flavor, brush the tops with melted butter or a sprinkle of flaky salt as soon as they leave the oven.
- Cool and Enjoy: Allow biscuits to cool slightly before serving. Enjoy them warm for best texture and taste.
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Tips for Success
- Use Cold Ingredients: Keep your butter and buttermilk refrigerated until the moment you need them. Cold fat is crucial for flaky, tender biscuits.
- Don’t Overmix: Only mix until the dough comes together. Overworking will make the biscuits dense.
- Customize Flavors: Swap chives for other herbs, or cheddar for a different cheese to suit your taste or the meal (see recipe variations below).
- Bake Immediately: Drop biscuits should go into the oven as soon as the dough is mixed to maximize rise and flakiness.
- Space Out Biscuits: Ensure plenty of room between dropped mounds on the baking sheet to allow for even cooking and browning.
Why This Recipe Works
- High Fat and Moisture: Adequate amounts of butter and buttermilk yield rich flavor and a crumbly, soft interior.
- Cheese Throughout: Adding cheddar directly to the dough ensures every bite is cheesy and flavorful.
- Fast Handling: By using cold butter and a minimal mixing method, gluten development is limited, maintaining the traditional tenderness associated with great biscuits.
Variations and Substitutions
While chive and cheddar bring classic flavor, this drop biscuit technique is endlessly adaptable. Here are some ways you can make this recipe your own:
- Herb Swap: Sub in scallions, dill, or finely minced fresh basil for the chives.
- Cheese Change: Try feta and parsley for a Mediterranean twist, or pepper jack and cilantro for a Southwestern vibe.
- Spicy Kick: Mix in a dash of cayenne, paprika, or diced pickled jalapeños for heat.
- Allium Additions: Add a bit of garlic powder or onion powder to intensify the savory notes.
Serving Suggestions
- Breakfast: Enjoy with scrambled eggs or slice and fill with ham and cheese for a biscuit sandwich.
- Brunch: Serve alongside gravies, frittatas, or smoked salmon.
- Lunch or Dinner: Pair with soups, chilis, or roasted meats.
- Snacking: Warm or cold, these biscuits are delicious with a pad of butter or a drizzle of honey.
Make-Ahead and Storage Advice
These drop biscuits taste best freshly baked, but they can easily be made ahead and stored:
- Storing: Cool biscuits completely, then keep in an airtight container at room temperature for up to 2 days.
- Freezing: Biscuits freeze well. Wrap tightly and store in a zip-top bag for up to 2 months. Reheat in a 300°F oven until warmed through.
- Reheating: To refresh them, bake in a moderate oven for 5-7 minutes or microwave for 10-15 seconds.
Common Drop Biscuit Troubleshooting
- Biscuit Too Dense: Check that your baking powder is fresh, and avoid overmixing the dough.
- Spreading Too Much: If your butter melts quickly or if your dough is too wet, biscuits may spread. Chill dough briefly before baking if needed.
- No Rise: Check that your baking soda and baking powder are active, and be sure to bake in a fully preheated oven.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
While buttermilk provides acidity essential for lift and flavor, you can substitute with an equal amount of whole milk mixed with a tablespoon of lemon juice or white vinegar. Allow the mixture to sit for a few minutes before using.
Is it necessary to grate the cheese yourself?
Yes, freshly grated cheese melts better and incorporates more evenly than pre-shredded varieties, which often contain anti-caking agents that can affect texture.
Can I make the dough ahead of time?
It’s best to bake biscuits immediately after mixing, but you can prep your dry ingredients and grated cheese/chives ahead, then combine with chilled butter and buttermilk just before baking.
Are these biscuits suitable for freezing?
Absolutely! Bake, cool, then freeze. Reheat in a 300°F oven for 8-10 minutes to restore their fresh-baked quality.
Can I use a food processor for mixing?
While a food processor speeds up butter cutting, use short pulses and add liquids by hand to avoid overmixing.
Summary
Chive and cheddar drop biscuits offer an unbeatable combination of ease, flavor, and versatility. Their simple, no-fuss technique makes them accessible even for beginner bakers, and their cheesy, aromatic personality pairs well from breakfast tables to comforting dinners. Keep butter and buttermilk cold, mix lightly, and enjoy these biscuits fresh for maximum satisfaction—and don’t be afraid to try your own creative mix-ins!
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