ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheese-Chive Drop Biscuits

Prep time 20 mins
Bake time 15 mins
Yield Makes 15 biscuits
Use a 1/4 cup ice-cream scoop or lightly greased 1/4 cup dry measuring cup to drop evenly sized biscuits.


  • 3 1/2 cups self-rising soft-wheat flour
  • 2 1/4 teaspoons baking powder
  • 2 1/4 teaspoons sugar
  • 1/4 cup shortening
  • 1/4 cup butter, chilled and cut into pieces
  • 3/4 cup (3 oz.) shredded Cheddar cheese
  • 1/4 cup chopped fresh chives
  • 1 3/4 cups buttermilk*
  • 1 tablespoon butter, melted

How to Make It

  1. Preheat oven to 500°. Combine first 3 ingredients in a large bowl until well blended. Cut in shortening and butter with a pastry blender or a fork until crumbly; stir in cheese and chives. Add buttermilk, stirring just until dry ingredients are moistened.

  2. Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Brush lightly with melted butter.

  3. Bake at 500° for 12 to 15 minutes or until golden.

  4. *Nonfat buttermilk may be substituted.

  5. Note: For testing purposes only, we used White Lily Self-Rising Flour.