Go Back
+ servings
A warm basket of six cheddar chive drop biscuits
Print Recipe
5 from 9 votes

Small Batch Buttermilk Cheddar Chive Drop Biscuits

Crunchy outsides, fluffy, cheesy insides! A super easy drop biscuit recipe that is packed with cheddar and chives.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: biscuits for two, buttermilk drop biscuits, cheddar and chive drop biscuits, cheddar biscuits, cheddar chive drop biscuits, chedddar chive biscuits, drop biscuits, small batch biscuits, small batch drop biscuits
Servings: 6 biscuits
Calories: 198kcal
Author: sara a.


  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 Tbsp. granulated sugar
  • 1/2 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 cheddar cheese
  • 1/4 cup 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!)
  • Stir in the cheddar and chives, then the buttermilk. Stir the buttermilk into the dough until it is fully mixed in, and forms a shaggy dough.
  • Use a 1/4 cup measuring cup to scoop out a biscuit, then drop it directly onto the prepared baking sheet. Repeat with remaining biscuit dough.
  • Bake the biscuits at 425 F for 15-18 minutes, until the biscuits are golden and the tops are crispy. Allow them to cool slightly, then serve warm!



*You can grate the butter through the large holes of a cheese grater, then stir it into the dry ingredients instead of mixing it in by hand.
Mixing in butter by hand :: Squeeze the cubes of butter between your fingers, squeezing them into smaller pieces as they mix into the flour.  Do this for about a minute.  Then, if you grab a handful of the butter/flour mix, it'll stick together for a split second before falling apart in the bowl.  That's a pretty good indicator that it's the right consistency!
Storing note : These biscuits will keep for up to a week if kept in an airtight container in the refrigerator.  


Serving: 1biscuit | Calories: 198kcal