Savory Cheddar Drop Biscuits: Quick Homemade Cheese Biscuits

Flaky, tender cheese biscuits flecked with chives make an ideal side for holiday meals, Easter, Thanksgiving, or a cozy Sunday brunch.

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I love a classic flaky buttermilk biscuit, but these chive-and-cheese biscuits add a savory twist that’s still lightly sweet. They’re reminiscent of cheddar bay-style biscuits—rich and tender, with a tender crumb and savory bite from the cheese and chives.

Ingredients and substitutions

• Butter – I use unsalted butter so I can control the salt. Salted butter works fine; reduce added salt slightly if you prefer a less salty biscuit.
• Sugar – One tablespoon adds a subtle sweetness and rounds the flavors without making the biscuits dessert-like.
• Milk + sour cream – I use half milk and half sour cream for tender, moist biscuits. You can substitute 1 cup of buttermilk or replace sour cream with plain yogurt.
• Shredded cheese – Any shred-able cheese works; cheddar or a cheddar-jack blend are classic choices.
• Chives – They add a mild onion-garlic note. Substitute or supplement with parsley, thyme, oregano, sage, or a little fresh or roasted garlic to taste.

Step-by-step instructions

Make the biscuit dough

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Sift flour, sugar, baking soda, baking powder, and salt into a bowl and whisk to combine.
3. Add cold, cubed butter and work it into the flour with your fingertips until the pieces are flattened and pea-sized—some variation in size creates layers.
4. Stir in most of the shredded cheese and the chives, reserving a little cheese for topping.
5. Whisk together the milk and sour cream and reserve 1–2 tablespoons for brushing before baking.
6. Make a well in the flour mixture, pour in the cold milk mixture, and fold with a spatula until a shaggy dough forms.

Shape the dough

1. Turn the dough onto a well-floured surface and pat it into a rough rectangle.
2. Fold the dough over itself two to three times to build layers, using a bench scraper to lift any sticky bits.
3. Roll the dough into a rectangle roughly 6″ x 14″, fold it like a letter, then roll and fold again. This creates distinct layers for flakiness.
4. Finally, roll or pat the dough to about 1″ thick (or roughly 4″ x 8″) for cutting.

Divide and bake

1. Cut the dough into 8 squares with a bench scraper or knife, or use a floured biscuit cutter and press straight down without twisting for rounds.
2. Arrange biscuits close together on the prepared baking sheet. Brush the tops and sides with the reserved milk mixture and sprinkle with the remaining cheese.
3. Bake for 15–16 minutes, until golden brown and cooked through. Serve warm.

Baker’s tips

• For taller biscuits, briefly freeze the cut biscuits before baking; this helps them keep their shape and rise higher.
• Folding the dough multiple times creates distinct layers for a flaky texture.
• When cutting, press straight down—don’t twist the cutter or saw back and forth with the knife—to avoid sealing the edges and preventing lift.

Storage

Because these biscuits contain cheese, store leftovers in the refrigerator for up to one week. For longer storage, freeze in an airtight container for up to 3 months.

Reheating

Reheat refrigerated or thawed frozen biscuits in a preheated oven at 350°F (175°C) for 5–10 minutes until warmed through. You can bake frozen biscuits directly from the freezer at the same temperature for 10–15 minutes.

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More biscuits and rolls

• Whole Wheat Biscuits
• Hawaiian Dinner Rolls
• Purple Sweet Potato Dinner Rolls
• Honey Buttermilk Lion House Rolls
• Easy Dinner Rolls
• Sweet Potato Dinner Rolls

5 from 2 votes

Cheese Biscuits

By Trang Doan

Flaky, fluffy cheese biscuits speckled with chives—perfect for holiday tables or weekend brunch.

Servings: 8 biscuits

Prep Time: 15 mins

Cook Time: 16 mins

Total Time: 31 mins

Ingredients

• 2 cup all-purpose flour, 265 g
• ½ teaspoon kosher salt
• 1 tablespoon granulated sugar, 13 g
• ¼ teaspoon baking soda, 1 g
• 1 tablespoon baking powder, 20 g
• 3 oz unsalted butter, 85 g, cold and cubed
• ½ cup whole milk, or 2%, 117 g, cold
• ½ cup sour cream, 120 g, cold
• 1 ½ cup shredded cheese, 155 g, divided
• ¼ cup chive, finely chopped, 15 g
• Extra fresh chive for garnish

Instructions

• Preheat oven to 425°F and line a baking sheet with parchment paper.
• Sift flour, sugar, baking soda, and baking powder into a medium bowl, add kosher salt and whisk to combine.
• Add cold cubed butter and work it into the flour with your fingertips until pieces are flattened and pea-sized.
• Stir in 1 cup of shredded cheese and the chives, tossing to distribute evenly.
• Whisk sour cream and milk together, reserving 1–2 tablespoons for brushing.
• Make a well in the flour mixture and pour in the cold milk mixture. Fold with a spatula until a shaggy dough forms.
• Turn the dough onto a floured surface, pat to about 1/2″ thick, fold over itself 2–3 times, and shape into a rectangle.
• Roll to about 6″ x 14″, fold like a letter, roll and fold again to create layers. Pat to about 1″ thick (or 4″ x 8″) and cut into 8 squares.
• Alternatively, use a floured biscuit cutter and press straight down to cut rounds; reshape and cut remaining dough as needed.
• Place biscuits close together on the prepared sheet, brush tops and sides with reserved milk mixture, sprinkle with remaining cheese, and bake 15–16 minutes until golden brown.

Notes

• Substitute the milk and sour cream with 1 cup buttermilk, or swap sour cream for yogurt.
• Try different herbs: parsley, thyme, oregano, sage, or garlic all work well.
• I used a cheddar-jack mix; use your favorite shredded cheese. If using salted butter, reduce added salt slightly.
• Freezing cut biscuits briefly before baking helps them rise taller and keep their shape.

Nutrition

Serving: 98g, Calories: 311kcal

Nutrition information is an approximation.

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