Garlicky Cheddar-Chive Drop Biscuits

While I’m not a regular biscuit-eater - or even a regular biscuit-maker, for that matter (honestly haven’t made a biscuit from scratch in like five years, so I’m glad I didn’t eff these up) - I do thoroughly enjoy a homemade biscuit every now and again. And why wouldn’t I? Or you? Or anyone, really? It’s a well known fact that biscuits are amazing. Especially in the case of these Cheddar-Chive Drop Biscuits.

These biscuits are buttery (reaaaaally buttery), garlicky, herby and cheesy - and the fact that they’re drop biscuits means they’re crunchy and browned on the outside but pillowy soft on the inside, which happens to be my favorite combo for any bread-related and/or carb-forward food: pizza, cookies, sandwiches, french toast, etc.

Cheddar-Chive Drop Biscuits
Cheddar-Chive Drop Biscuits

These drop biscuits start out in the food processor…because convenience. (But you could definitely do it the old-fashioned way and cut the butter in using a pastry blender or two forks.)

Cheddar-Chive Drop Biscuits

After you successfully cut in your butter, you’ll move the dough from the food processor to a large bowl (you don’t want to overmix your dough in the processor) to add the remaining liquid - milk in this case - which brings the dough to its proper consistency.

Cheddar-Chive Drop Biscuits
Cheddar-Chive Drop Biscuits
Cheddar-Chive Drop Biscuits

Scoop that delicious dough into eight equal drop biscuits - and don’t forget the cheeeeeese!! Fair warning: these biscuits are HUGE, so be prepared.

Cheddar-Chive Drop Biscuits

Garlicky Cheddar-Chive Biscuits

Makes 8 LARGE biscuits
Prep time: 10 minutes
Cook time: 25 minutes


2 cups flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup of butter (about 150 grams)
1/2 cup finely chopped chives
2 cloves garlic, minced
1 cup shredded cheddar cheese, plus more for topping
3/4 cup milk


1. Preheat oven to 375ºF. In a food processor, pulse together flour, baking powder, salt, butter, chives, garlic and cheddar cheese until butter resembles coarse breadcrumbs; transfer dough to a large bowl. Using a fork, slowly stir in the milk until the dough is moistened and “drop-able” but stopping before the dough gets too wet.

2. Scoop the dough into eight equal portions (about 1/3 cup per biscuit) on a parchment-lined baking sheet. Top with a sprinkle of Cheddar cheese and bake in the middle rack until golden brown and crumbly, about 25 minutes. If you notice the cheese starting to brown or burn before the biscuits are fully cooked, gently tent the biscuits with aluminum foil to prevent further browning. Serve warm with a pad of butter. Enjoy!


This recipe was adapted from NYT’s Drop Biscuits.