Warm, fluffy and buttery, these drop biscuits are just the comfy cozy and easy side to whip up as an accompaniment to soups, stews, BBQ, or a rich, saucy dish. Prepared with rich buttermilk, this drop biscuit recipe is brimming with extra sharp cheddar cheese plus a sprinkle of fresh chives!
Quick and Easy Biscuits
There's little that's quite as cozy, comforting and belly warming as fresh-out-of-the-oven biscuits...
The perfect accompaniment to soups, chili, stews, BBQ and gravy-centric main dishes, biscuits absolutely have a place at the table, and most of us have a hard time passing up their buttery flavor!
Traditional biscuits can be a little more involved with the rolling out of the dough, folding that dough over several time, then cutting the biscuits out and baking.
That's why I'm a huge fan of drop biscuits, a much quicker and more simplified take on buttery biscuits that you can pretty much whip up in minutes to have hot, tender yet crispy-edged biscuits on the table whenever you're craving them.
My drop biscuit recipe features rich buttermilk for that creamy tang, plus the addition of lots of extra sharp cheddar cheese, both inside the biscuit dough as well as sprinkled on top of the drop biscuits, for good measure.
Of course, fresh chives go hand in hand with cheddar cheese, so I add a generous flourish of those for some vibrant flavor.
So if you love warm, buttery, freshly baked biscuits as much as I do, but don't want the fuss of rolling and cutting, these drop biscuits with buttermilk, cheddar and chives are definitely a recipe to whip up as a comfy-cozy (and irresistible!) accompaniment to your next meal!
My Recipe for Drop Biscuits
There's something about the preparation of drop biscuits that I just love, and find quite therapeutic.
They're not at all complicated (a huge plus!), don't require a bunch of ingredients, and don't require rolling the dough and cutting, but rather a simple scoop or even a large spoon for dropping them onto a baking sheet.
A big part of the charm of drop biscuits is their craggy shape, which bakes up golden-brown and creates an outer texture with a touch of “crisp” to it to compliment the extra fluffy and tender interiors.
And the best part?
You only need one large bowl to mix up drop biscuits, then simply scoop 'em out, drop onto a baking sheet, and bake!
Next thing you know, you have fresh, buttery, hot out of the oven biscuits on the table, ready for a slathering of extra butter!
Here's a glance at my drop biscuits recipe: (or just jump to the full recipe...)
- To get started, I add all of my dry ingredients to a large bowl, add in my cheddar cheese and chives, then toss to combine.
- Next, I mix together the cold buttermilk with the slightly cooled, melted butter, then pour that into my dry ingredients.
- I use a fork to gently mix the dough together just until it comes together (taking care not to over mix to keep the texture of the biscuits tender and fluffy),
- Next, I use a 3 tablespoon scoop to scoop out portions of the biscuit dough, sprinkling a touch more cheese over each.
- I bake the biscuits at a high temp so they rise nicely.
- To finish, I sprinkle with extra chives and serve immediately while hot, perhaps with extra butter.
by Ingrid Beer
These warm and fluffy drop biscuits made with buttermilk are brimming with the flavor of sharp cheddar cheese and chives!
Yield: 14 drop biscuits
Nutrition Info: 183 calories per drop biscuit
Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
- 2 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups grated sharp cheddar cheese, divided use
- 2 tablespoons finely minced chives, plus extra for garnish
- 1 cup very cold buttermilk
- ½ cup unsalted, melted butter, slightly cooled
- Begin by gathering and prepping all of your biscuit ingredients according to the ingredient list above to have ready and organized for use.
- Preheat your oven to 450°, and line a baking sheet with parchment paper.
- To a large bowl, add your flour, sugar, baking powder, salt and baking soda, and whisk to blend. Add in 1 ¼ cups worth of the grated sharp cheddar cheese and the minced chives, and using a large spoon, toss these with the dry ingredients to combine.
- Next, slowly pour the slightly cooled melted butter into the cold buttermilk, and using fork, mix the two together until small, solidified shards of butter form in the cold buttermilk (this is exactly what you want).
- Pour the buttermilk and butter mixture into the dry ingredients, and using a fork or rubber spatula, mix the buttermilk into the dry ingredients just until everything is well combined and comes together. (Do not over mix, to keep the biscuits light and fluffy.) The batter will be thick, and this is perfect.
- Using a 3 tablespoon-size scoop, scoop out portions of the drop biscuit dough onto your prepared baking sheet, spacing them about an inch apart, if possible. (You should have about 14 drop biscuits.) Top each drop biscuit with a small sprinkle of the remaining ¼ cup of grated cheddar cheese.
- Place the drop biscuits into the oven to bake for 14 to 15 minutes (mine took 15), or until they are golden brown. Serve warm with extra butter, if desired.
Tips & Tidbits for my Drop Biscuits recipe:
- Cheddar cheese and chives for deliciously savory flavor: To give a little extra savory flavor to these drop biscuits, I love to add some nice sharp cheddar cheese, along with a sprinkle of fresh chives. It makes them extra delicious to serve with soup or chili! However, you can use your favorite shredded cheese, adding in bacon, green onions, caramelized onion, or your preferred mix-in.
- Cold buttermilk: I use cold buttermilk here to help create those little "shards" of butter once that warm-ish melted butter is combined with the cold buttermilk. Those little shards of butter melt into the drop biscuits while in the hot oven, creating little pockets of steam, which helps these tender biscuits to rise up nice and fluffy!
- Storing and reheating your drop biscuits: Once cooled, you can store any uneaten drop biscuits in a covered container or large ziplock bag for a day or two. After that, they get a little stale. But you can warm them up and revive them by reheating in the toaster oven on 325° or 350° for a couple of minutes. You can also freeze any leftover biscuits immediately to maintain freshness, by placing them into a freezer-safe ziplock bag. When ready to serve, thaw in the fridge for a few hours.