Cheddar Biscuits (ready in under 30 minutes!)
Cheddar biscuits are easy to make and ready in under 30 minutes. These drop biscuits have fresh chives and garlic powder for depth of flavor.
I love a good savory biscuit—especially one with cheese. These cheddar biscuits have fresh chives and garlic powder to provide plenty of flavor (much like my cheddar scones). They go well with scrambled eggs, but can also be served along side a comfort dish like soup or stew.
Why you should make this recipe: These drop biscuits are ready in less than 30 minutes! They are light, fluffy and buttery. Plus, there are less than 10 ingredients in these cheddar biscuits.
How to make cheddar biscuits
- Preheat oven to 425 F.
- Make biscuit dough: Whisk together dry ingredients, then cut in the cold butter use a pastry cutter or two forks. Add butter milks and stir until absorbed. Add cheddar cheese and chives, then stir until incorporated. Use an ice cream scoop or large spoon to scoop dough onto baking sheet.
- Bake biscuits for 15 to 18 minutes until golden in color. Brush melted butter on top of biscuits and serve.
My best tip for making biscuits is to use cold ingredients. This makes the biscuits extra flakey and flavorful. To ensure perfect biscuits, weigh your ingredients using a kitchen scale. This is more accurate than measuring your ingredients and guarantees perfect biscuits every time! Avoid over mixing biscuit dough as this will result in tough biscuits (instead of soft, flakey ones!)
Frequently Asked Questions
Yes, chives may be omitted from the recipe. You can also substitute fresh parsley. If you only have dried herbs, use 1 tablespoon as a substitute for fresh herbs.
Yes, there is an easy buttermilk substitution! Place 1 tablespoon distilled white vinegar or lemon juice in a liquid measuring cup. Fill with low-fat or whole milk to the 1 cup measuring mark. Stir and let the mixture sit for 5-10 minutes before using in the recipe.
Cheddar biscuits taste best when eaten the day they are baked, but they may be stored in an airtight container for up to 3 days. I suggest reheating them in the oven or toaster oven at 400° F for 5 minutes or until warm.
Yes, biscuits freeze well. Once they are completely cooled, place them in a freezer-safe bag or airtight container. Freeze for up to 1 month. Reheat in a 400° F oven for 10 minutes or until heated through.
Biscuits and savory quick bread are such easy and delicious recipes to make. Here are a few of my favorites:
- I suggest you try my buttermilk biscuit recipe. They are perfectly flaky and soft.
- Try fresh herbs in my parmesan herb quick bread, which has a a savory garlic flavor.
- Get creative with mix-ins in this easy buttermilk drop biscuit recipe.
- For a slightly sweeter recipe, try these sweet potato biscuits.
Cheddar biscuits have fresh chives and garlic powder for extra flavor. I find them to be the perfect savory snack that can also be served alongside eggs in the morning or dinner at night.
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Get the Recipe: Cheddar Biscuits
- 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) buttermilk, cold
- 1 cup (100 g) shredded cheddar cheese
- ¼ cup finely chopped chives, plus more for garnish
- 2 Tablespoons butter, melted for brushing on top
- Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and garlic powder. Add the cold butter and use a pastry blender (or two forks) to cut the butter into the dry ingredients until the mixture resembles sand with a few pea-sized pieces. Add the buttermilk and stir just until combined. Add cheddar cheese and chives and mix until incorporated (do not overmix). The dough will be dry in some places and wet in others. Work quickly so the dough stays cold.
- Using an ice cream scoop (or a large spoon), scoop biscuits onto prepared baking sheet, spacing them apart 1 to 2 inches. Bake biscuits at 425° F for 15 to 18 minutes or until the edges start to turn golden. Allow biscuits to cool on the pan for 5 minutes before transferring to a wire rack to cool for another 5 minutes.
- While the biscuits are still warm, brush melted butter over the tops and sprinkle on more chopped chives if desired. Serve and enjoy!