Cheddar biscuits are quick to prepare and bake in under 30 minutes. These drop-style biscuits combine sharp cheddar, fresh chives, and a touch of garlic powder for a savory, buttery bite.
These savory cheddar biscuits are perfect alongside scrambled eggs or a bowl of soup and make a flavorful side for any comfort meal. The chives add a fresh, onion-like brightness while garlic powder deepens the overall flavor. They’re similar in spirit to cheddar scones but lighter and faster to make.
Why make this recipe: These drop biscuits are ready in less than 30 minutes. They bake up light, flaky, and buttery with fewer than 10 simple ingredients.
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How to make cheddar biscuits
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Make the dough: In a large bowl whisk together flour, baking powder, baking soda, salt, and garlic powder. Cut cold butter into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs with a few pea-sized pieces. Stir in cold buttermilk just until the dough begins to come together, then fold in shredded cheddar and chopped chives. Work quickly and avoid overmixing so the dough stays tender.
- Portion and bake: Use an ice cream scoop or large spoon to drop dough onto the prepared sheet, spacing biscuits 1–2 inches apart. Bake 15–18 minutes until the edges turn golden. Brush tops with melted butter while still warm and garnish with extra chives if desired. Serve warm.
Helpful tips
To get the flakiest biscuits, use cold ingredients—especially the butter and buttermilk—and handle the dough gently. Avoid overworking the mixture; stir only until combined. If you want consistent results, weigh ingredients on a kitchen scale. If you don’t have fresh chives, substitute fresh parsley or use 1 tablespoon dried herbs in place of 1/4 cup fresh.
Frequently Asked Questions
Yes. Omit chives or replace with fresh parsley. If using dried herbs, use about 1 tablespoon to replace 1/4 cup fresh.
Yes. Make a quick buttermilk substitute by stirring 1 tablespoon distilled white vinegar or lemon juice into a cup measure, then filling to 1 cup with milk. Let sit 5–10 minutes before using.
They’re best the day they’re baked but can be stored in an airtight container for up to 3 days. Reheat in a 400°F oven or toaster oven for a few minutes until warm.
Yes. Once cooled, freeze in a freezer-safe bag or container for up to 1 month. Reheat in a 400°F oven for about 10 minutes or until heated through.
Related recipes
If you enjoy biscuits and savory quick breads, try other recipes that use simple ingredients and fresh herbs. A classic buttermilk biscuit, a parmesan herb quick bread, or easy buttermilk drop biscuits are all great options. For a slightly sweeter twist, sweet potato biscuits are delicious.
These cheddar biscuits, with their combination of cheese, chives, and garlic, make a versatile savory treat—great for breakfast, as a snack, or alongside dinner. Serve warm and enjoy the flaky texture and rich flavor.
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Equipment
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Kitchen scale
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Pastry cutter or two forks
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Baking sheet
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup (113 g) unsalted butter, cold and cut into ½-inch pieces
- 1 cup (240 ml) cold buttermilk
- 1 cup (100 g) shredded cheddar cheese
- ¼ cup finely chopped chives, plus more for garnish
- 2 Tablespoons melted butter for brushing
Instructions
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Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
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In a large bowl whisk together flour, baking powder, baking soda, salt, and garlic powder. Add cold butter and cut it into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces. Add cold buttermilk and stir just until combined. Fold in cheddar and chives. The dough will be slightly uneven—work quickly to keep it cold and tender.
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Scoop the dough with an ice cream scoop or large spoon onto the prepared baking sheet, spacing biscuits 1–2 inches apart. Bake 15–18 minutes or until edges are lightly golden. Let cool on the pan 5 minutes, then transfer to a wire rack.
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Brush melted butter over the tops while the biscuits are warm and sprinkle with extra chopped chives if desired. Serve immediately.
Notes
Storage: Keep biscuits in an airtight container for up to 3 days. Reheat in a 400°F oven for a few minutes.
Freezing: Cool completely, then freeze in a freezer-safe bag for up to 1 month. Reheat at 400°F until warm.
High altitude: Reduce baking powder slightly (about 1 1/2 teaspoons) and add 1–3 teaspoons more buttermilk if the dough seems too dry.