Bacon, Cheddar, and Chive Drop Biscuits Recipe

Introduction

These Bacon, Cheddar, and Chive Drop Biscuits are a flavorful twist on classic biscuits, loaded with crispy bacon, sharp cheddar, and fresh chives. Perfectly tender and easy to prepare, they make a delicious side or snack any time of day.

Ingredients

• 2 cups self-rising flour
• ½ cup (1 stick) cold unsalted butter, from the refrigerator
• 8 oz. chopped bacon, cooked, drained, and cooled
• 4 oz. grated sharp Cheddar cheese (about 1 cup)
• 3 Tbsp. chopped chives
• 1 cup buttermilk

Instructions

1. Step 1: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and lightly spray with cooking oil.
2. Step 2: Place the self-rising flour in a large bowl. Dip the stick of butter into the flour to coat it, then grate it through the large holes of a box or hand grater. If the butter sticks to your hands, dip it back into the flour to coat again.
3. Step 3: Toss the grated butter flakes gently with the flour to coat. Add the grated cheese, chopped chives, and cooked bacon. Toss to combine evenly.
4. Step 4: Drizzle the buttermilk over the mixture, tossing with a large spatula or fork to combine. Continue gently folding and stirring until all the buttermilk is absorbed and a dough forms. Avoid overmixing to keep the biscuits light.
5. Step 5: Drop ¼ cup mounds of dough onto the prepared baking sheets, about 5 mounds per sheet for 10 biscuits total. You can wet your hands to gently shape the mounds, but precise shapes aren’t necessary.
6. Step 6: Bake for 17 to 19 minutes, or until the biscuits begin to turn golden brown and a toothpick inserted into the center comes out clean. Let rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra cheesy biscuits, sprinkle some additional grated cheddar on top before baking.
• Substitute chives with green onions or fresh rosemary for a different flavor twist.
• Make these biscuits without bacon for a vegetarian option, or add cooked sausage instead for variety.
• Keep the butter very cold until grating to help create flaky biscuit layers.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat in a 350°F oven for 10 minutes or until warmed through to enjoy fresh-tasting biscuits.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

You can substitute all-purpose flour, but you will need to add 1 ½ teaspoons of baking powder and ½ teaspoon of salt per 2 cups of flour to mimic self-rising flour.

What can I use if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to curdle. This homemade buttermilk substitute works well in the recipe.

Bacon, Cheddar, and Chive Drop Biscuits Recipe

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★★★★★

4.5 from 105 reviews

• Author: Jack
• Total Time: 33 minutes
• Yield: 10 biscuits 1x

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Description

These Bacon, Cheddar, and Chive Drop Biscuits are a savory and flavorful treat, combining crispy bacon, sharp cheddar cheese, and fresh chives in tender, flaky drop biscuits. Perfect for breakfast or as a side, these biscuits come together easily without the fuss of rolling and cutting dough.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups self-rising flour

Butter

• ½ cup (1 stick) cold unsalted butter, from the refrigerator

Mix-ins

• 8 oz. chopped bacon, cooked, drained, and cooled
• 4 oz. grated sharp Cheddar cheese, about 1 cup
• 3 Tbsp. chopped chives

Wet Ingredients

• 1 cup buttermilk

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Instructions

1. Preheat the oven: Preheat your oven to 400°F. Line two baking sheets with parchment paper and lightly spray them with cooking oil to prevent sticking.
2. Grate the butter: Place the self-rising flour in a large bowl. Dip the stick of butter into the flour to coat it, then grate the butter using the large hole of a box grater or hand grater, returning to coat the butter in flour if it starts sticking.
3. Combine dry ingredients and mix-ins: Gently toss the butter flakes with the flour to coat them evenly. Add the grated sharp Cheddar cheese, chopped chives, and cooked bacon to the bowl. Toss everything to coat evenly.
4. Add the buttermilk and mix: Drizzle the buttermilk over the flour mixture, using a large spatula or fork to gently toss, fold, and stir. Keep adding buttermilk until all the dry ingredients are mostly absorbed and a dough forms. Be careful not to overmix, as this could result in heavy biscuits.
5. Shape the biscuits: Using a ¼ cup measuring cup, mound portions of dough onto the prepared baking sheets, about 5 on each sheet for a total of 10 biscuits. Wet your hands if needed to gently pat them into a cohesive shape, but keep them rustic as drop biscuits are meant to be casual and uneven.
6. Bake: Place the baking sheets in the oven and bake for 17 to 19 minutes until the tops are golden brown and a toothpick inserted comes out clean.
7. Rest and cool: Remove the biscuits from the oven and let them rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• For best texture, use cold butter straight from the refrigerator and grate it rather than cubing or slicing.
• Do not overmix the dough to keep the biscuits light and flaky.
• These biscuits can be reheated briefly in a warm oven or toaster oven to restore freshness.
• If self-rising flour is unavailable, you can make a substitute by combining all-purpose flour with baking powder and salt.
• Customize the recipe by adding herbs like rosemary or swapping cheddar for other sharp cheeses.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: bacon cheddar biscuits, drop biscuits, savory biscuits, chive biscuits, easy biscuit recipe, breakfast biscuits