Easter

Cheddar and Chive Drop Biscuits

June 17, 2020
3 Ratings
Photo by Erin McDowell
Author Notes

This yummy drop biscuit recipe is easy to make and yields tender biscuits that are lightly crisp on the outside, and super fluffy inside. Don't be tempted to skip the sugar - it's responsible for that characteristic fluffiness! Swap out the cheese and herbs for any combo you desire (parmesan and rosemary, gruyere and thyme - or stir in spices to introduce new flavors. These biscuits can also easily skew sweet by swapping out the cheese and herbs for fresh or dried fruit, nuts, or chopped chocolate (try topping them with turbinado sugar before baking). —Erin Jeanne McDowell

  • Prep time 20 minutes
  • Makes about 12 biscuits
Ingredients
  • 3 cups (360 grams) all purpose flour
  • 3 tablespoons (38 grams) granulated sugar
  • 1 1/2 teaspoons (6 grams) baking powder
  • 3/4 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (2 g) fine sea salt
  • 8 tablespoons (113 grams) cold unsalted butter, cut into 1/2 inch cubes
  • 1 1/4 cups (142 grams) shredded cheddar cheese, divided
  • 1/4 cup (40 grams) minced fresh chives or thinly sliced scallion
  • 3/4 cup (170 grams) cold buttermilk (or sour cream/creme fraiche/yogurt all work too!)
  • 1 large (56 grams) egg
In This Recipe
Directions
  1. Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt to combine. Add the butter and toss to separate each cube and coat it fully in flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs (or using a pastry cutter) until the butter pieces are about the size of peas.
  3. Stir in 1 cup (113 grams) of the cheese and chives, then make a well in the center of the bowl. In a liquid measure, use a fork or a small whisk to beat the egg and buttermilk/yogurt/sour cream well to combine.
  4. Add the buttermilk/egg mixture to the well, then gently stir all the ingredients until uniform - the mixture should be thick but batter-like.
  5. Drop the batter into about ¼ cup sized mounds using a scoop or two spoons onto the prepared baking sheet - 6 to a tray, leaving plenty of space between them. Divide the remaining 1/4 cup of cheese by placing a small amount on top of each biscuit.
  6. Transfer to the oven and bake until they’re golden brown around the base and lightly browned on the surface, 18-20 minutes. Cool at least 5 minutes before serving.

See what other Food52ers are saying.

  • Jo Montero
    Jo Montero
  • Gioia
    Gioia
  • Cosmopolitan
    Cosmopolitan
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

3 Reviews

Gioia January 9, 2021
I have been cooking for decades; never made biscuits ever.Did Cheddar cheese and diced white onion {winter and no scallions around}. They are So So light !! I also used sour cream as Erin suggested. They are So Beautiful.
Next time I will use a sharper cheese and perhaps add red pepper flakes.
I have only eaten two.. so far. Thanks Erin !! We love you
 
Jo M. September 14, 2020
This was fairly simple to make. I watched the video wuth Erin and her dad making this together vua video chat. It had a hint of sweet. I thiught it would be mire savory. Maybe some bacon next time.
 
Cosmopolitan August 4, 2020
Yum - I halved the recipe and omitted the chives/shallots and it worked out wonderfully! Brushed some melted garlic butter on top of each biscuit when they came out of the oven too. Hard to resist eating more than a few... Thanks Erin!