Uploaded January 2025 | Updated September 2026, 3 weeks ago
*Recipe below—bake along!* These fluffy cheddar and chive biscuits are a simple and easy “drop” style recipe—meaning you simply drop spoonfuls of batter onto your baking tray. Warm from the oven, they have a crisp exterior and a soft and buttery centre!
--------
*• Recipe •*
Makes 18 to 20 biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes
--------
*• Ingredients •*
2½ cups (375 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
2½ tsp baking powder
1 tsp fine salt
½ tsp baking soda
½ cup (115 g) cold unsalted butter
2 cups (180 g) loosely packed grated cheddar cheese
3 Tbsp (45 mL) chopped fresh chives
1¼ cups (310 mL) buttermilk
1 egg, whisked, for brushing
--------
*• Directions •*
1. Stir the flour, sugar, baking powder, salt and baking soda in a large bowl. Use a box grater to grate in the cold butter, then stir it into the flour. Stir in the cheese and chives. Add the buttermilk, mixing until the dough comes together (the mixture will be dense).
2. Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper. Use an ice cream scoop or two tablespoons to drop spoonfuls of the batter onto the tray, leaving 2 inches (5 cm) between them. Brush the top of the biscuits with egg wash and bake for 18 to 20 minutes, until golden brown. Immediately transfer the biscuits from the trays to a cooling rack. Cool the biscuits for at least 5 minutes before serving.
3. The biscuits are best served warm. They will keep up to a day, well wrapped, and can be reheated in a 350°F (180°C) oven for just over 5 minutes.
*Recipe below—bake along!* These fluffy cheddar and chive biscuits are a simple and easy “drop” style recipe—meaning you simply drop spoonfuls of batter onto your baking tray. Warm from the oven, they have a crisp exterior and a soft and buttery centre!
--------
*• Recipe •*
Makes 18 to 20 biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes
--------
*• Ingredients •*
2½ cups (375 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
2½ tsp baking powder
1 tsp fine salt
½ tsp baking soda
½ cup (115 g) cold unsalted butter
2 cups (180 g) loosely packed grated cheddar cheese
3 Tbsp (45 mL) chopped fresh chives
1¼ cups (310 mL) buttermilk
1 egg, whisked, for brushing
--------
*• Directions •*
1. Stir the flour, sugar, baking powder, salt and baking soda in a large bowl. Use a box grater to grate in the cold butter, then stir it into the flour. Stir in the cheese and chives. Add the buttermilk, mixing until the dough comes together (the mixture will be dense).
2. Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper. Use an ice cream scoop or two tablespoons to drop spoonfuls of the batter onto the tray, leaving 2 inches (5 cm) between them. Brush the top of the biscuits with egg wash and bake for 18 to 20 minutes, until golden brown. Immediately transfer the biscuits from the trays to a cooling rack. Cool the biscuits for at least 5 minutes before serving.
3. The biscuits are best served warm. They will keep up to a day, well wrapped, and can be reheated in a 350°F (180°C) oven for just over 5 minutes.
