Pop the bowl of grated butter into the freezer for 5 minutes. Using the large holes on a box grater, grate the super cold butter into a bowl.Line a rimmed baking sheet with parchment paper, and set aside. Pop the butter in the freezer for about 10 minutes, and preheat the oven to 425 F.

🙂 STEPS FOR MAKING THESE SMALL BATCH DROP BISCUITS: The light, fluffy insides of these biscuits depends on your lack of effort, so don’t try too hard. Doing so will create a dense biscuit, and that’s not the texture we want. Don’t over-mix the batter, and don’t squish it all together. When you’re mixing the buttermilk into the dry ingredients, be sure to mix it JUST until it comes together. Both green onions and chives pack a lot of flavor and texture into these biscuits, so use whatever you have on hand (or whatever you can find easily)! If you do buy chives and have some leftover, I love to use them on spicy shrimp risotto, cajun linguine, and spicy white cheddar beer cheese soup! While green onions may add some extra moisture to the dough, it won’t be enough to really affect the texture. Green onions (or scallions) are bigger and thicker than chives, which are the itty bitty version of green onions that are usually used as a garnish. Green onions, chives, or both are perfect in this recipe.But use a mild cheddar if you prefer, or just whatever you love! It’s also white, so it looks good in these drop biscuits. I originally used Vermont cheddar because it’s sharp, and I love that. A lot of flavor in these drop biscuits comes from the cheese, so make sure it’s the cheese you really like. In my original post, I said “ use gooooood cheese“. Packaged shredded cheese will totally work if necessary, though!

If you buy cheese that is already shredded, it has anti-caking agents in it, which doesn’t make it *quite* as melty as block cheese. Grating cheese from a block of cheese is better for melting cheese into recipes. Buy a block of cheddar cheese and grate it on the same large holes in the box grater that you used to grate the butter.Anything else would need the ½ teaspoon measurement as directed. If you’re using Diamond Kosher salt, I use ¾ teaspoon.

Be sure to pop the butter in the freezer while you prepare the other ingredients (like combining the dry ingredients, grating the cheese, and chopping the green onions.) I love to use the large holes on a box grater to grate frozen butter, because it makes the butter pieces equal sizes, and they stir into the dry ingredients really well this way! If you aren’t immediately stirring the butter in the dry ingredients, pop the bowl of grated butter in the freezer until you’re ready to use it.

The butter has to be as cold as you can get it.

IMPORTANT INGREDIENT NOTES & RECOMMENDATIONS: Ingredients for Buttermilk Cheddar Chive Drop Biscuits: They’re crunchy on the outside, light and fluffy on the inside, and super delicious. Drop biscuits look way different than rolled biscuits, and don’t have all of the flaky layers inside.

Like my other small batch biscuits, they’re also made with pantry staples (besides the cheddar and chives), so they aren’t very high maintenance. These cheddar chive drop biscuits are super quick, too. Drop biscuit dough typically has baking powder, and ideally has other pantry-friendly ingredients to make for a very easy recipe. (Brinner, right, if that’s still a thing?) 🙂ĭrop biscuits are biscuits that aren’t rolled and cut out, but rather the dough is scooped and dropped onto a baking sheet. Perfect for a weekend brunch for two or three, or a side dish for breakfast for dinner. My cheddar chive biscuit recipe come together in under 30 minutes (with baking time included), and it makes six total drop biscuits. It’s the recipe that my friends and family rave about, the one they make every weekend, and the one we all love. Honestly, this is one of my favorite recipes on the blog. originally published on Febru| updated on Septem< The Most Delicious Cheddar Chive Biscuit Recipe