I’ve made fluffy, cut-out, buttermilk biscuits before, but I wasn’t as familiar with drop biscuits. These biscuits look way different, and don’t have all of the flaky layers inside. (Read: less work!) However, these small batch cheddar and chive drop biscuits are super easy to make. They’re crunchy on the outside, light and fluffy on the inside, and super delicious.
The small batch biscuits I’ve made in the past take a while, but these drop biscuits are super quick. Like the other biscuits, they’re also made with pantry staples (besides the Vermont cheddar and chives), so they aren’t very high maintenance. Always a win!
I do want to include a couple of notes here : first of all, use goooood cheese. The flavor of these cheddar and chive drop biscuits is going to come from the cheese, so make sure it’s the cheese you really like. I use Vermont cheddar because it’s sharp, and I love that. It’s also white, so it looks good in these drop biscuits. The cheese you use can be pre-shredded, or shredded from a block of your favorite good stuff. Either way is totally fine, and you’re not obligated to use Vermont cheddar if you have another cheese in mind!
Secondly, definitely use chives. Green onions, or scallions, can be a bit watery and are much larger than chives, so the texture and flavor will differ. Finely minced chives here distribute perfectly throughout these biscuits, so they’re definitely what you want to use. I honestly grab a packet from the produce section almost every time I go to the store; they’re so perfect to use with this spicy shrimp risotto, on top of this cajun fettuccine, and definitely perfect on top of my favorite spicy white cheddar beer cheese soup.
When you’re mixing the buttermilk into the dry ingredients, be sure to mix it JUST until it comes together. Don’t overmix the batter, and don’t squish it all together. Doing so will create a dense biscuit, and that’s not the texture we want. The light, fluffy insides of these biscuits depends on your lack of effort, so don’t try too hard. 🙂
Gently spoon about a quarter cup of batter out of the bowl, and drop it onto a baking sheet lined with parchment paper. The pre-cooked biscuit shouldn’t be flat, but rather like a dough ball that you dropped onto a flat surface. Drop biscuits won’t change shape very much as they bake, so how you drop them will basically be how they come out!
I hope you love these. They’re easily my favorite cheddar and chive drop biscuits ever. I love that they’re super easy to make, and this recipe only makes six drop biscuits to keep you fueled throughout the week. Happy eating!
vermont cheddar and chive drop biscuits
- 1 cup all-purpose flour
- 1 Tbsp. baking powder
- 1 Tbsp. granulated sugar
- 3/4 tsp. kosher salt* I use Diamond Kosher salt / *cut in half if using table salt (3/8 tsp., or just over 1/4 tsp.)
- 4 Tbsp. super-cold, unsalted butter
- 1/2 cup shredded vermont cheddar cheese (or your favorite cheddar)
- 2 Tbsp. finely chopped chives or green onions
- 1/2 cup buttermilk
- Pop the half stick (four tablespoons) of butter into the freezer. Preheat the oven to 425 F. Line a baking sheet with parchment paper, and set aside.
- Whisk the dry ingredients (flour, baking powder, sugar, and salt) together in a large bowl. Remove the butter from the freezer, and cut it into small cubes.* Add the butter cubes to the bowl of dry ingredients, and use a pastry cutter or your hands to mix the butter into the dry ingredients until it resembles a coarse crumb. (See note!)
- Add the shredded cheese and chives, and use a fork to stir to combine.
- Pour in the buttermilk, and use the fork to mix the buttermilk into the dry ingredients until just combined. Be mindful to not overmix the batter.
- Scoop just shy of a quarter-cup-sized dough mound out of the bowl, and drop it directly onto the baking sheet with parchment paper. Leave about two inches between each drop biscuit, and repeat until there is no remaining dough. (There should be about six.)
- Bake the biscuits at 425 F for 15-18 minutes, or until golden and lightly browned. Remove from the oven and allow to cool slightly, then enjoy!