Fluffy & Flavorful: The Best Cheddar, Bacon, and Chive Drop Biscuits Recipe
Discover the ultimate comfort food: incredibly buttery and flaky drop biscuits, generously studded with sharp cheddar cheese, crispy bits of savory bacon, and the fresh, vibrant bite of chives. These irresistible treats are perfect for any occasion, from a hearty breakfast to a satisfying snack, and are sure to disappear almost as quickly as you can bake them.
In another life, a life I often daydream about, I own a charming little cafe and bakery. Every morning, the scent of freshly baked goods would waft through the air – the comforting sweetness of cookies, the rich aroma of fruit pies, and, of course, the savory promise of warm, tender biscuits, all baked from scratch. Patrons would gather, sharing stories and laughter over plates of my homemade food, and that simple joy would be my greatest reward.
While my passion for baking sweet treats like cookies and pies might be an open secret to those who know me, my profound love for biscuits often feels more private. Perhaps it’s because biscuits are often considered a humble, more “homely” baked good, or maybe because they so frequently play a supporting role on the plate rather than taking center stage. Yet, for me, they embody everything wonderful about comfort food: simplicity, warmth, and utter deliciousness.
I truly adore biscuits. Their appeal lies not just in their incredible taste, but also in their effortless preparation. Most biscuit recipes, especially drop biscuits like these, are incredibly quick – ready in 30 minutes tops from start to finish. They are also remarkably adaptable, a blank canvas for a myriad of flavors. But what truly captivates me every single time is their signature flaky texture and rich, buttery flavor that hints at homemade goodness.
Among my extensive list of favorite biscuit variations, these cheddar, bacon, and chive biscuits hold a very special place. Their savory profile and satisfying texture make them an absolute must-have on the menu of my imaginary bakery. The sharp tang of the cheddar, the smoky, salty crunch of the bacon, and the delicate, oniony freshness of the chives come together in a symphony of flavors that is both comforting and incredibly sophisticated. It’s a combination that appeals to almost everyone, making them a consistently popular choice.
These savory drop biscuits are wonderfully versatile and can elevate any meal. Enjoy them as a perfect little meal all by themselves, warm and tender straight from the oven. They also make a fantastic accompaniment to a crisp green salad or a hearty bowl of soup, adding a satisfying depth of flavor and texture. For breakfast or brunch, they pair exceptionally well with a breakfast scramble, poached eggs, or even a classic sausage gravy. We’ve even transformed them into delectable mini-sandwiches with leftover ham or turkey, proving their adaptability for any leftover culinary adventure.
No matter what time of day you choose to bake these delightful biscuits, or how you plan to serve them, one thing is almost guaranteed: they won’t last long. In our house, they typically vanish within hours, a testament to their irresistible appeal and comforting goodness! Prepare to make a second batch almost immediately, because once you try them, you’ll want them again and again.
baking tip:The Science of Flaky Biscuits: Why Cold Ingredients Matter
A foundational secret to achieving beautifully tall, soft, and flaky biscuits and scones lies in the temperature of your ingredients, especially the butter. The magic happens thanks to tiny pockets of cold butter dispersed throughout the dough. As these bits of butter encounter the heat of the oven, they melt and release steam. This steam pushes apart the layers of dough, creating those desirable light and airy flakes that are the hallmark of a perfect biscuit.
If your butter is too warm when you incorporate it, it will simply blend into the dry ingredients rather than forming distinct pockets. Without these crucial butter pockets, the steam production is minimized, resulting in a denser, tougher biscuit lacking that signature flakiness. The same principle applies to cold milk or buttermilk; using chilled liquids helps keep the butter cold and prevents over-activating the gluten, which can also lead to a tough texture.
For consistently tall, tender, and flaky biscuits and scones, always start with genuinely cold butter and buttermilk (or milk). Cube your butter and, if your kitchen is warm, you can even pop it in the freezer for 10-15 minutes before mixing. Work the dough quickly and efficiently, minimizing handling, to ensure the butter doesn’t have a chance to warm up from the heat of your hands. If your kitchen is particularly warm, or if you’re making a large batch, consider chilling your shaped biscuits or scones on the sheet pan in the refrigerator or freezer for 15 minutes before baking. This extra step helps solidify the butter, ensuring maximum lift and flakiness. Additionally, using buttermilk, with its natural acidity, reacts with the baking soda to provide an extra boost of tenderness and rise.
Cheddar, Bacon and Chive Drop Biscuits
Pin Recipe
Leave a Review
Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter , cold and cubed (85 grams)
- ¾ cup cold buttermilk (175 ml)
- 3 slices cooked bacon , diced
- 1 cup shredded cheddar cheese (113 grams)
- ¼ cup chopped fresh chives
Instructions
-
Preheat oven to 400° F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
-
In a large mixing bowl, thoroughly combine the all-purpose flour, baking powder, baking soda, and salt. Add the cold, cubed butter and use a pastry blender (or your fingertips) to cut it into the dry ingredients until the butter pieces are roughly the size of small peas. This step is crucial for flaky biscuits.
-
Gently fold in the shredded cheddar cheese, diced cooked bacon, and chopped fresh chives, tossing to evenly distribute them with the dry ingredients. Make a well in the center of the mixture and pour in the cold buttermilk. Stir with a large spoon, just until a thick, sticky dough forms. Avoid overmixing; a few streaks of flour are perfectly fine. If needed, use your hands briefly to bring the dough together.
-
Using a large spoon or an ice cream scoop (for uniform size), drop portions of the dough onto the prepared baking sheet, leaving some space between each biscuit. Bake for approximately 20 minutes, or until the tops are golden brown and the bottoms are just beginning to turn a deeper golden hue. Serve immediately for the best experience and store any rare leftovers in an airtight container at room temperature for up to 3 days.
There’s an undeniable comfort that comes from baking something delicious from scratch, and these Cheddar, Bacon, and Chive Drop Biscuits perfectly encapsulate that feeling. The process is simple, the aromas are intoxicating, and the reward is a batch of warm, savory, and utterly satisfying biscuits that will bring a smile to anyone’s face. They are a true testament to how simple ingredients, combined with a little care, can create something truly extraordinary. Whether you’re a seasoned baker or just starting out, this recipe is a joy to make and an even greater joy to share.
Once baked, these delightful biscuits are best enjoyed warm, ideally straight from the oven when their buttery flakiness and savory flavors are at their peak. If you happen to find yourself with any leftovers (a rare occurrence, we assure you!), store them in an airtight container at room temperature for up to three days. To best revive them, a quick reheat in the microwave for 15-30 seconds or a few minutes in a moderate oven (around 300°F/150°C) will restore much of their warmth and tender texture, making them almost as good as fresh.
Note: this recipe was originally published in February 2010. Photos have been updated and some improvements made to the recipe to ensure the most delicious results for you.