Bleu Cheese & Chive drop biscuits
Bleu Cheese & Chive drop biscuits is a easy American recipe that serves 8. 210 calories per serving. Recipe by WBIR Channel 10 on YouTube.
Prep: 15 min | Cook: 18 min | Total: 43 min
Cost: $4.37 total, $0.55 per serving
Ingredients
- 2 cups All-Purpose Flour (unbleached, sifted)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 cup Unsalted Butter (cold, cut into small cubes)
- 3/4 cup Buttermilk (room temperature)
- 1 Large Egg (beaten)
- 1/2 cup Blue Cheese (crumbled)
- 2 tablespoons Fresh Chives (finely chopped)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
Time: PT3M
Cut in Butter
Add the cold butter cubes to the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.
Time: PT4M
Add Wet Ingredients
In a separate small bowl whisk the buttermilk with the beaten egg. Pour the liquid into the flour‑butter mixture and stir just until a soft dough forms; it will be slightly sticky.
Time: PT3M
Fold in Cheese and Chives
Gently fold the crumbled blue cheese and chopped chives into the dough until evenly distributed.
Time: PT2M
Preheat Oven & Prepare Sheet
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.
Time: PT5M
Temperature: 450°F
Drop Biscuits onto Sheet
Using a spoon or ice‑cream scoop, drop the dough onto the prepared sheet about 2 inches apart. You should get about 8 biscuits.
Time: PT3M
Bake
Bake for 15–18 minutes, until the tops are golden brown and the biscuits have risen.
Time: PT18M
Temperature: 450°F
Brush with Melted Butter
While the biscuits are still hot, melt 2 tablespoons of butter and brush the tops generously.
Time: PT2M
Cool & Serve
Transfer biscuits to a wire rack, let cool 5 minutes, then serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 6 g
- Carbohydrates
- 22 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
- Instead of Baking Powder: Cream of Tartar + Baking Soda (1 tsp + 1/2 tsp)
- Instead of Baking Soda: Potassium Bicarbonate
- Instead of Kosher Salt: Table Salt (use 1/3 tsp)
- Instead of Unsalted Butter: Margarine, Vegetable Shortening
- Instead of Buttermilk: Milk + 1 tsp lemon juice or vinegar (let sit 5 min)
- Instead of Large Egg: Egg substitute (1/4 cup unsweetened applesauce)
- Instead of Blue Cheese: Gorgonzola, Roquefort, Feta (less pungent)
- Instead of Fresh Chives: Green Onions, Parsley
Equipment Needed
- Mixing Bowl
- Whisk
- Pastry Cutter or Fork
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Spatula (optional)
Critical Steps — Do Not Skip
- Cutting cold butter into the flour to create flaky layers.
- Do not over‑mix after adding the liquid; a gentle stir keeps the biscuits tender.
- Baking at a high temperature (450°F) for a short time to achieve a golden top.
Chef Tips from the Video
- For extra flavor, crumble a small amount of sharp cheddar into the dough along with the blue cheese.
- Toast the chives lightly in a dry pan for a milder, sweeter taste before folding them in.
- If you prefer a softer crumb, brush the biscuits with melted butter before baking, then again after.
Troubleshooting
Biscuits are dense and flat.
Make sure the butter is cold and the dough is not over‑mixed. Also verify the oven is fully preheated to 450°F.
Biscuits spread too much and lose shape.
Add a little more flour (1‑2 tbsp) until the dough holds its shape, and avoid adding excess liquid.
Biscuits are dry or crumbly.
Increase the buttermilk by 1‑2 tbsp; the dough should be slightly sticky.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 minutes.
Freezer: Freeze baked biscuits in a zip‑top bag for up to 2 months. Reheat directly from frozen at 350°F for 10‑12 minutes.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- Freeze the unbaked dough drops on a parchment sheet; transfer to a freezer bag once solid and bake from frozen, adding 2‑3 extra minutes.
- Prepared biscuits can be reheated in a toaster oven for a crisp exterior.
Frequently Asked Questions
What is the cultural significance and history of Blue Cheese and Chive Biscuits in American cuisine?
Blue cheese and chive biscuits are a modern twist on classic Southern buttermilk biscuits, incorporating tangy blue cheese for a gourmet touch. While traditional biscuits date back to early American frontier cooking, adding blue cheese reflects contemporary American comfort food trends that blend bold flavors with classic techniques.
What are the traditional regional variations of savory biscuits in the United States?
In the South, biscuits are often plain or include cheddar and bacon. In New England, they may be made with cornmeal (johnny cakes). The blue‑cheese version is a newer variation popular in upscale diners and brunch spots across the country.
How is a Blue Cheese and Chive Biscuit traditionally served in Southern cuisine?
They are typically served warm, brushed with butter, alongside breakfast plates, soups, or salads. The biscuits can also be split and used as a base for a hearty biscuit‑sandwich with fried chicken or gravy.
What occasions or celebrations is Blue Cheese and Chive Biscuit traditionally associated with in American culture?
These biscuits are popular for brunch gatherings, holiday breakfasts, and casual dinner parties where a savory, shareable side is desired. Their rich flavor makes them a hit at Thanksgiving or New Year’s brunches.
What authentic traditional ingredients are used in a classic American biscuit, and what are acceptable substitutes for this Blue Cheese and Chive version?
A classic biscuit uses flour, baking powder, butter (or shortening), buttermilk, and salt. In this recipe, blue cheese and fresh chives are added for flavor. Acceptable substitutes include crumbled Gorgonzola for blue cheese and green onions for chives.
What other American dishes pair well with Blue Cheese and Chive Biscuits?
They pair beautifully with creamy soups like tomato bisque, hearty chili, fried chicken, or a simple mixed green salad with vinaigrette. A dollop of honey or fig jam also complements the tangy cheese.
What are the most common mistakes to avoid when making Blue Cheese and Chive Biscuits?
Common errors include over‑mixing the dough, using warm butter (which prevents flakiness), and not preheating the oven fully. Also, adding too much flour can make the biscuits dry, while too little can cause spreading.
Why does this Blue Cheese and Chive Biscuit recipe use both baking powder and baking soda?
Baking powder provides the primary leavening, while a small amount of baking soda reacts with the acidity in buttermilk to give extra rise and a tender crumb. The combination ensures a light, airy biscuit.
Can I make Blue Cheese and Chive Biscuits ahead of time and how should I store them?
Yes, you can freeze the unbaked dough drops on a parchment sheet, then transfer to a freezer bag. Bake straight from frozen, adding 2‑3 minutes to the bake time. Baked biscuits keep in the fridge for up to three days and reheat well.
What texture and appearance should I look for when making Blue Cheese and Chive Biscuits?
The biscuits should be golden‑brown on top, with a slightly crisp exterior and a tender, flaky interior. The blue cheese should be visible in specks, and the chives should add a green flecked look.
How do I know when Blue Cheese and Chive Biscuits are done cooking?
They are done when the tops are a deep golden brown and a toothpick inserted near the center comes out clean or with just a few crumbs. The biscuits should also feel firm to the touch.
What does the YouTube channel WBIR Channel 10 specialize in?
The YouTube channel WBIR Channel 10 focuses on local news, community events, and occasional lifestyle segments, including cooking demonstrations that highlight regional and seasonal recipes for viewers in the Knoxville, Tennessee area.
What is the cooking philosophy and style of the YouTube channel WBIR Channel 10?
WBIR Channel 10 emphasizes approachable, home‑cooked meals that use readily available ingredients. Their style is straightforward, with clear step‑by‑step instructions and a focus on comfort foods that resonate with a broad audience.
How does the YouTube channel WBIR Channel 10's approach to American comfort food differ from other cooking channels?
WBIR Channel 10 often ties recipes to local traditions and seasonal events, such as National Baking Month, whereas many cooking channels focus on viral or restaurant‑style dishes. Their videos are shorter, community‑oriented, and aim to inspire everyday home cooks.
What other American recipes is the YouTube channel WBIR Channel 10 known for?
WBIR Channel 10 is known for classic Southern dishes like fried chicken, cornbread, shrimp and grits, as well as holiday favorites such as pumpkin pie and honey‑glazed ham, often featuring local chefs and home cooks.
Last updated: August 30, 2026
