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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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