Buttermilk Cheddar Chive Drop Biscuits Makes 6
Buttermilk Cheddar Chive Drop Biscuits Makes 6 is a easy American recipe that serves 3. 150 calories per serving. Recipe by Sara Alvord - A Flavor Journal on YouTube.
Prep: 22 min | Cook: 19 min | Total: 51 min
Cost: $2.46 total, $0.82 per serving
Ingredients
- 4 tablespoons Unsalted Butter (grated, keep super cold)
- 0.5 cup Cheddar Cheese (shredded)
- 2 cups All-Purpose Flour (sifted)
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 2 tablespoons Fresh Chives (finely chopped)
- 1 cup Buttermilk (cold)
Instructions
Grate Butter and Cheddar
Using a box grater, grate the cold unsalted butter and the shredded cheddar cheese into a separate bowl.
Time: PT5M
Combine Dry Ingredients
In a large mixing bowl whisk together the flour, sugar, baking powder, and salt until fully combined.
Time: PT3M
Incorporate Cold Butter
Add the grated cold butter to the dry mixture and stir with a fork or pastry cutter until the butter pieces are coated and the mixture resembles coarse crumbs.
Time: PT4M
Add Cheese and Chives
Stir in the grated cheddar and chopped chives until they are evenly distributed throughout the dough.
Time: PT2M
Mix in Buttermilk
Pour the cold buttermilk over the mixture and gently stir until a shaggy dough forms. Do not over‑mix; the dough should be slightly sticky.
Time: PT5M
Portion Biscuits
Using a 1/4‑cup measuring cup, scoop six portions of dough onto a parchment‑lined baking sheet, spacing them about 2 inches apart.
Time: PT3M
Bake
Place the sheet in a pre‑heated oven and bake for 15‑18 minutes, or until the tops are golden brown.
Time: PT18M
Temperature: 425°F
Cool Slightly
Remove the biscuits from the oven and let them cool on the sheet for about 1 minute before serving.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 5g
- Carbohydrates
- 15g
- Fat
- 8g
- Fiber
- 0.5g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Cold vegetable shortening
- Instead of Cheddar Cheese: Colby cheese, Sharp Monterey Jack
- Instead of All-Purpose Flour: Whole wheat flour (will be denser), Gluten‑free flour blend
- Instead of Granulated Sugar: Honey (use less), Maple syrup (use less)
- Instead of Baking Powder: Cream of tartar + baking soda (1:2 ratio)
- Instead of Salt: Sea salt
- Instead of Fresh Chives: Green onions, Parsley
- Instead of Buttermilk: Milk + 1 tablespoon lemon juice or vinegar (let sit 5 minutes)
Equipment Needed
- Large Mixing Bowl
- Whisk
- Box Grater
- 1/4 Cup Measuring Cup
- Baking Sheet
- Parchment Paper
- Oven
Critical Steps — Do Not Skip
- Keep the butter super cold when grating and mixing.
- Do not over‑mix after adding buttermilk; a shaggy dough is key.
- Bake at a high temperature (425°F) for a short time to achieve flakiness.
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika or garlic powder to the dry mix.
- Brush the tops with a little melted butter right after baking for a glossy finish.
- Use a chilled metal baking sheet for an even hotter surface, which helps create a better rise.
Troubleshooting
Biscuits are dense and not flaky.
Make sure the butter stays cold and is not over‑mixed; also bake at a high temperature (425°F) for a short time.
Biscuits spread too much and lose shape.
Handle the dough gently, avoid over‑mixing, and keep the butter cold. If the dough feels too wet, add a tablespoon of flour.
Biscuits are under‑browned on top.
Rotate the baking sheet halfway through baking and ensure the oven is fully pre‑heated to 425°F.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in the oven.
Freezer: Freeze baked biscuits in a zip‑top bag for up to 2 months; reheat directly from frozen.
Room temperature: Best eaten the same day; can sit at room temperature for up to 1 day.
Make-Ahead Tips
- The dough can be formed, covered, and refrigerated for up to 12 hours before baking.
- Baked biscuits freeze well; reheat in a 350°F oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of cheddar chive drop biscuits in American cuisine?
Cheddar chive biscuits are a modern twist on classic Southern buttermilk biscuits, incorporating sharp cheddar and fresh herbs for extra flavor. They reflect the American tradition of turning simple pantry staples into comforting, hearty breakfast or brunch items.
What are the traditional regional variations of cheddar biscuits in the Southern United States?
In the South, biscuits are often made plain or with simple additions like bacon or jalapeños. Adding cheddar and chives is a contemporary variation that still honors the flaky texture and buttery flavor of traditional Southern biscuits.
How is the authentic traditional way cheddar chive biscuits served in the American South?
They are typically served warm, split open, and buttered, often alongside eggs, sausage, or a cup of coffee. They can also be used to scoop up gravy or stew.
What occasions or celebrations are cheddar chive drop biscuits traditionally associated with in American culture?
Biscuits are a staple at weekend brunches, holiday breakfasts, and family gatherings. Their easy drop‑biscuit form makes them popular for potlucks and casual get‑togethers.
What other American dishes pair well with cheddar chive drop biscuits?
They pair beautifully with fried chicken, country ham, scrambled eggs, or a hearty sausage gravy. A light salad with vinaigrette also balances the richness.
What are the most common mistakes to avoid when making cheddar chive drop biscuits?
Common errors include letting the butter warm up, over‑mixing the dough after adding buttermilk, and baking at too low a temperature. Each of these can result in a dense, tough biscuit instead of a flaky one.
Why does this cheddar chive drop biscuit recipe use cold grated butter instead of softened butter?
Cold butter creates steam pockets as it melts during baking, which lifts the layers and creates the signature flaky texture. Softened butter would blend in completely, yielding a more cake‑like biscuit.
Can I make cheddar chive drop biscuits ahead of time and how should I store them?
Yes, you can refrigerate the unbaked dough for up to 12 hours or freeze the baked biscuits for up to two months. Store refrigerated biscuits in an airtight container and reheat in a 350°F oven for a few minutes.
What texture and appearance should I look for when the cheddar chive drop biscuits are done?
The tops should be golden‑brown with a slightly crisp edge, while the interior remains light, airy, and flaky. When cut open, the crumb should be tender and the cheese should be melted throughout.
What does the YouTube channel Sara Alvord - A Flavor Journal specialize in?
The YouTube channel Sara Alvord - A Flavor Journal focuses on approachable, home‑cooked recipes that blend classic comfort food with fresh, seasonal ingredients, often highlighting simple techniques for delicious results.
How does the YouTube channel Sara Alvord - A Flavor Journal's approach to American comfort cooking differ from other cooking channels?
Sara Alvord emphasizes clear, step‑by‑step visuals, minimal equipment, and practical tips like keeping butter cold for flaky biscuits, making her tutorials especially friendly for beginner home cooks compared to more technique‑heavy channels.
Last updated: August 30, 2026
