Cheddar-Chive Drop Biscuits - Mad Hungry with Lucinda Scala Quinn
Cheddar-Chive Drop Biscuits - Mad Hungry with Lucinda Scala Quinn is a easy American recipe that serves 12. 212 calories per serving. Recipe by madhungrylsq on YouTube.
Prep: 13 min | Cook: 13 min | Total: 34 min
Cost: $4.05 total, $0.34 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 tablespoon Granulated Sugar (optional, adds a hint of sweetness)
- 2 teaspoons Baking Powder (double‑acting)
- 0.5 teaspoon Baking Soda (ensure it is fresh)
- 0.5 teaspoon Salt (kosher or table salt)
- 1 pinch Cayenne Pepper (about 1/8 teaspoon, adds a subtle heat)
- 6 tablespoons Unsalted Butter (cold, cut into quarters lengthwise)
- 8 ounces Sharp Cheddar Cheese (freshly grated)
- 1.33 cups Buttermilk (cold)
- 2 tablespoons Fresh Chives (finely chopped)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, and cayenne pepper until evenly distributed.
Time: PT2M
Cut in Cold Butter
Add the cold butter pieces to the dry mixture. Using clean fingertips, rub the butter into the flour until the pieces are about pea‑size.
Time: PT3M
Add Cheddar Cheese
Stir in the grated cheddar cheese, mixing just enough to distribute it throughout the dough.
Time: PT1M
Incorporate Buttermilk
Pour the cold buttermilk over the mixture and stir gently with a wooden spurtle until the dough just comes together; it will be shaggy.
Time: PT2M
Fold in Chives
Add the chopped chives and fold them in lightly.
Time: PT1M
Preheat Oven
Preheat the oven to 425°F (220°C).
Time: PT5M
Temperature: 425°F
Prepare Baking Sheets
Line two baking sheets with parchment paper.
Time: PT2M
Portion Dough
Using a spoon, drop about 8 heaping spoonfuls of dough onto each sheet, spacing them randomly so they can expand without touching.
Time: PT2M
Bake Biscuits
Place the sheets in the preheated oven and bake for 12–14 minutes, until the tops are golden brown and the biscuits have risen.
Time: PT13M
Temperature: 425°F
Cool and Serve
Remove the biscuits from the oven, transfer to a wire rack and let cool for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 212
- Protein
- 5 g
- Carbohydrates
- 17 g
- Fat
- 11 g
- Fiber
- 0.7 g
Dietary info: Vegetarian
Allergens: Wheat (gluten), Dairy (cheese, butter, buttermilk)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour Blend
- Instead of Granulated Sugar: Honey, Maple Syrup
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Baking Soda: Potassium bicarbonate
- Instead of Salt: Sea salt
- Instead of Cayenne Pepper: Paprika, Red pepper flakes
- Instead of Unsalted Butter: Margarine, Cold shortening
- Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack
- Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
- Instead of Fresh Chives: Green onions, Parsley
Equipment Needed
- Mixing Bowl
- Whisk
- Wooden Spurtle (optional)
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Oven
Critical Steps — Do Not Skip
- Keeping the butter cold while cutting it into the flour.
- Avoiding overmixing after adding the buttermilk.
- Baking at a high temperature (425°F) to achieve proper rise and golden tops.
Chef Tips from the Video
- Chill the butter and buttermilk right before use for maximum lift.
- Brush the tops with melted butter right after baking for extra flavor and shine.
- For a flavor twist, add a pinch of garlic powder or smoked paprika to the dry mix.
Troubleshooting
Biscuits turn out dense and heavy.
Make sure the butter stays cold and the dough is not overmixed. Also verify the baking powder is fresh.
Biscuits spread too much and merge together.
Use a hotter oven (425°F) and space the drops farther apart. Adding a little extra flour can help if the dough feels too wet.
Biscuits are pale and under‑cooked inside.
Increase baking time by 2–3 minutes and ensure the oven is fully preheated before loading the sheet.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze on a parchment‑lined tray, then transfer to a zip‑top bag; keep for up to 2 months.
Room temperature: Best eaten the same day; can stay covered at room temperature for up to 1 day.
Make-Ahead Tips
- Prepare the dough, cover, and refrigerate for up to 2 hours before baking.
- Freeze unbaked dough drops on parchment; bake from frozen, adding 2–3 extra minutes.
- Reheat baked biscuits in a 350°F oven for 5 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of cheddar chive biscuits in American cuisine?
Savory biscuits like these have roots in Southern and Mid‑Western American cooking, where they were traditionally served alongside soups, stews, and chowders. Adding cheddar and chives reflects a regional twist that became popular in home kitchens for their quick, comforting flavor.
What are traditional regional variations of savory biscuits in the United States?
In the South, biscuits are often plain or made with buttermilk and served with gravy. In the Midwest, cheese‑infused biscuits like this are common, while New England cooks may add herbs such as thyme or rosemary. Each region adapts the basic dough with local ingredients.
How are cheddar chive biscuits traditionally served in Southern American meals?
They are typically served warm alongside hearty dishes like clam chowder, gumbo, or fried chicken. The biscuits can be split and used to scoop up broth, or enjoyed as a standalone snack with butter.
What occasions or celebrations are cheddar chive biscuits commonly associated with in American culture?
These biscuits are popular at casual gatherings, brunches, and holiday meals such as Thanksgiving or Christmas when a quick, savory side is needed. They also appear at cocktail parties as bite‑size appetizers.
What authentic ingredients are essential for traditional American cheddar biscuits versus acceptable substitutes?
Traditional biscuits rely on all‑purpose flour, cold unsalted butter, buttermilk, and a leavening blend of baking powder and soda. Acceptable substitutes include whole‑wheat flour, margarine, or a milk‑plus‑lemon juice mixture for buttermilk, though flavor and texture may vary.
What other American dishes pair well with cheddar chive biscuits?
They pair beautifully with creamy soups like New England clam chowder, Southern shrimp and grits, or a hearty beef stew. They also complement fried chicken, pulled pork, or a simple salad for a balanced meal.
What are the most common mistakes to avoid when making cheddar chive drop biscuits?
Common errors include overmixing the dough, which develops gluten and makes biscuits tough, and letting the butter warm too much before cutting it in, which reduces flakiness. Also, using an oven that isn’t fully preheated can result in flat biscuits.
Why does this recipe use cold butter cut by fingertips instead of a pastry cutter?
Cutting butter with fingertips allows you to feel the size of the butter pieces, ensuring they stay pea‑sized and cold. This tactile method creates larger air pockets during baking, resulting in a lighter, flakier biscuit than a pastry cutter might produce.
How do I know when the cheddar chive biscuits are done baking?
The biscuits are done when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs. They should also feel firm to the touch and have risen noticeably.
What does the YouTube channel madhungrylsq specialize in?
The YouTube channel madhungrylsq focuses on quick, everyday home‑cooking recipes, often highlighting comfort foods, easy baking techniques, and practical kitchen hacks for busy cooks.
How does the YouTube channel madhungrylsq's approach to biscuit making differ from other cooking channels?
madhungrylsq emphasizes minimal equipment, using fingertips instead of specialized tools, and stresses keeping ingredients cold for optimal texture. This hands‑on, no‑fuss style sets it apart from channels that rely on mixers or elaborate techniques.
Last updated: August 30, 2026
