Rustic Cheddar and Chive Drop Biscuits

Why You’ll Love This Recipe

• True drop biscuits: no rolling or cutting, just scoop and bake.
• Molten pockets of sharp cheddar plus chive-flecked, craggy tops.
• Flaky, tender interiors thanks to cold butter and buttermilk.
• Finishes with a shower of flaky salt for a savory, bakery-style crust.

Grocery List

• Produce: Fresh chives
• Dairy: Unsalted butter, sharp cheddar cheese, buttermilk, heavy cream (or extra buttermilk for brushing)
• Pantry: All-purpose flour, baking powder, baking soda, kosher salt, sugar, garlic powder (optional), cayenne (optional), flaky sea salt, black pepper

Full Ingredients

For the Drop Biscuits

• 2 1/2 cups (300 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon (3 g) baking soda
• 1 teaspoon kosher salt
• 2 teaspoons (8 g) granulated sugar
• 1/2 teaspoon garlic powder, optional
• 1/8 teaspoon cayenne pepper, optional
• 1/2 cup (115 g) unsalted butter, very cold, grated on large holes or cut into 1/2-inch cubes
• 6 ounces (170 g) sharp cheddar cheese, divided: 4 oz (115 g) coarsely grated + 2 oz (55 g) cut into 1/4-inch cubes
• 1/4 cup (10 g) finely sliced fresh chives
• 1 1/4 cups (300 ml) cold buttermilk, plus 1–2 tablespoons as needed

For Finishing

• 1 tablespoon buttermilk or heavy cream, for brushing
• Flaky sea salt, about 1 teaspoon
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Set a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper. For extra-crisp bottoms, you can place the empty sheet in the oven while it preheats, then carefully line it just before scooping the dough.

Step 2: Whisk the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, sugar, and, if using, garlic powder and cayenne. This evenly distributes the leaveners and seasonings so the biscuits rise uniformly.

Step 3: Cut in the butter; add cheddar and chives

Add the cold butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter in until most pieces are pea-sized with a few larger, marble-sized bits. Work quickly to keep the butter cold—those visible pieces create steam and flaky layers.

Fold in the grated cheddar, cheddar cubes, and chives until just dispersed.

Step 4: Add buttermilk and bring the dough together

Pour in 1 1/4 cups cold buttermilk. Using a spatula, fold gently until a shaggy, thick dough forms with no large pockets of dry flour. If the bowl still looks floury, add 1–2 tablespoons more buttermilk. The dough should be thick, scoopable, and slightly sticky; do not overmix.

Step 5: Scoop, top, and season

Using a 1/4-cup scoop or two spoons, drop 12 mounds onto the prepared sheet, spacing them 2 inches apart. For extra height and flaky crags, lightly mound a teaspoon of dough on top of each biscuit (a quick “scoop-and-stack”). Brush the tops with buttermilk or cream. Sprinkle each with a pinch of flaky sea salt and a few grinds of black pepper.

Step 6: Bake to golden and serve

Bake for 17 minutes, rotating the pan once halfway through, until the biscuits are deep golden at the edges and the cheddar is molten. Let cool on the sheet for 5 minutes. If you love a briny finish, add a final tiny pinch of flaky salt while warm. Serve hot with salted butter, or alongside your favorite soup.

Pro Tips

• Cold is king: keep butter and buttermilk cold; if your kitchen is warm, chill the flour and bowl for 10 minutes.
• Cheddar two ways: grated cheese melts into the crumb; small cubes leave luscious, molten pockets.
• Shaggy is perfect: stop mixing as soon as the dough comes together. Overmixing makes tough biscuits.
• Craggy tops = better crust: the “scoop-and-stack” technique creates rugged peaks that brown beautifully.
• Salt matters: if using a denser salt (like Morton kosher), reduce to about 3/4 teaspoon to avoid oversalting.

Variations

• Jalapeño Cheddar: Fold in 1 finely minced jalapeño (seeded for mild) with the chives.
• Bacon, Cheddar, and Chive: Add 1/2 cup finely chopped, crisp-cooked bacon to the dough.
• Whole-Wheat Blend: Swap 1/2 cup (60 g) whole-wheat flour for the same amount of all-purpose; add 1 extra tablespoon buttermilk if needed.

Storage & Make-Ahead

Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat at 350°F (175°C) for 5–8 minutes. To freeze unbaked: scoop onto a sheet, freeze solid, then transfer to a freezer bag for up to 2 months; bake from frozen at 425°F (220°C) for 19–21 minutes. To freeze baked: wrap and freeze up to 2 months; reheat at 325°F (165°C) for 12–15 minutes.

Nutrition (per serving)

Approximate per biscuit: 255 calories; 14 g fat (9 g saturated); 25 g carbohydrates; 1 g fiber; 2 g sugar; 7 g protein; 450 mg sodium.