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.

cheddar drop biscuits on crinkled parchment paper on top of burlap cloth

I love a good savory biscuit—especially one with cheese. These cheddar biscuits have fresh chives and garlic powder to provide plenty of flavor. 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.

cheddar biscuit ingredients in bowls labeled with text

How to make cheddar biscuits

  1. Preheat oven to 425 F.
  2. 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.
  3. Bake biscuits for 15 to 18 minutes until golden in color. Brush melted butter on top of biscuits and serve.

Helpful tips

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!)

photo collage demonstrating steps 1 through 4 to make cheddar biscuits in a mixing bowl
photo collage demonstrating steps 5 through 8 to make cheddar biscuits in a mixing bowl and dough dropped on baking sheet

Frequently Asked Questions

Can I make this recipe without chives?

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.

Can I substitute buttermilk?

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.

How long do cheddar biscuits last?

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.

Can you freeze cheddar biscuits?

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.

cheddar chive biscuits on crinkled parchment paper on plate

Biscuits are such an easy and delicious recipe to make (plus, they freeze well!) I suggest you try my buttermilk biscuit recipe. They are perfectly flaky and soft. I also love the idea of bacon cheddar biscuits (Aimee Mars blog) for even more flavor! If you’re looking for a sweeter recipe, try these cinnamon drop biscuits (Sweet Cayenne blog) or peach and yogurt biscuits (Spoon Fork Bacon blog).

knife spreading butter in the center of a cheddar biscuit cut in half length wise

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. What occasion will you bake cheddar biscuits for? If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media!

cheddar biscuits in a pile on crinkled parchment paper

Cheddar Biscuits

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.

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) 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

Instructions 

  • 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!

Notes

Buttermilk substitute: Place 1 tablespoon distilled white vinegar in a 1 cup measuring cup. Add whole or low-fat milk and fill to the 1 cup measure. Stir and let the mixture sit for 5 minutes before using in the recipe.
Store cheddar biscuits in an airtight container for up to 3 days.
Freeze cheddar biscuits in an airtight container for up to 1 month.
High altitude adjustments: Decrease baking powder to 1 1/2 teaspoons. Depending on how dry your climate is, 1-3 teaspoons more buttermilk may be necessary to get dough to come together in large clumps.
Recommended tools: Kitchen scale, pastry blender, baking sheet
Serving: 1biscuit, Calories: 212kcal, Carbohydrates: 17g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 241mg, Potassium: 133mg, Fiber: 1g, Sugar: 1g, Vitamin A: 458IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 1mg

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