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Cheddar Chive Buttermilk Drop Biscuits with Garlic Butter

Cheddar chive buttermilk drop biscuits bake up golden with a sticky, rough dough, sharp cheddar, and fresh chives. Brush the hot biscuits with fragrant garlic butter and let them rest for 5 minutes before serving.
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Prep Time 15 minutes
Cook Time 18 minutes
resting 5 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp salt fine
  • 6 tbsp unsalted butter cold and cut into small cubes
  • 1 cup cheddar cheese shredded sharp
  • 2 tbsp chives fresh, chopped
  • 1 cup buttermilk
For the garlic butter
  • 3 tbsp unsalted butter
  • 1 cloves garlic minced

Equipment

  • 1 large rimmed baking sheet
  • 1 small saucepan

Method
 

Make the biscuits
  1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
  3. Cut in the cold butter until the mixture has pea-size pieces.
  4. Stir in the cheddar and chives.
  5. Fold in the buttermilk just until no dry flour remains; the dough will be sticky and rough.
  6. Drop 12 portions of dough, about 1/4 cup each, onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 14 to 17 minutes, until the tops are golden brown.
Make the garlic butter
  1. Melt the butter in a small saucepan over low heat.
  2. Add the garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.
  3. Brush the hot biscuits with the garlic butter.
  4. Let the biscuits rest for 5 minutes before serving.

Notes

For tender biscuits, fold the buttermilk in just until no dry flour remains. Store airtight in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter, cheddar, and buttermilk.