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Parmesan Chive Drop Biscuits

These Parmesan Chive Biscuits come with added benefits—no cholesterol, and no rolling or cutting. Let your fresh chives shine through in a deliciously browned biscuit!

Ah, the smell of fresh bread baking. These parmesan chive drop biscuits fill the house with a warm, welcoming aroma that promises a taste of home. I love to make these even when we don’t have company coming over—they’re easy to make, a breeze to bake, and they’re deliciously satisfying. They make a great addition to dinner—or really any meal. Who can say no to a golden biscuit fresh from the oven?

I have several chive varieties in my backyard herb garden, and I have more chives indoors in one of my kitchen windows. Sometimes I like to mix things up when I make these biscuits to give them some additional flavor dimensions. The last time I made them, I used three chive varieties, including Garlic chives. The result was really something! We had the flavor of onions and garlic melding together in a toasty, savory biscuit.

Now these biscuits are cholesterol-free, since they’re made with oil instead of butter. But don’t let that stop you from serving them with some butter on the side, just in case. In fact, if you wanted to really layer on the chives flavor, you could make our Chive Butter. You don’t have to go the fancy route and put it in decorative molds—simple slices will do.

While the recipe calls for serving these biscuits fresh from the oven, you can seal the leftovers in an airtight container and give them a quick reheat in the toaster oven for breakfast, or a snack—if you have any left over, that is.

Feel free to substitute a different type of cheese for parmesan. You can even leave the cheese out altogether if you like, but these are really flavorful when you keep the cheese in. Experiment with different cheeses and different chives varieties and make these biscuits your own!

Parmesan Chive Drop Biscuits

Parmesan Chive Drop Biscuits

Nothing says home like savory baked biscuits. This recipe takes it easy on the chef—there’s no rolling, kneading, or cutting required. Use freshly harvested chives chopped finely for a delicious savory flavor. You’ll want to serve these biscuits hot, fresh from the oven. Don’t expect any leftovers!

  • Author: Norann Oleson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Serves 8 to 12 1x
  • Category: Bakery


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded parmesan cheese
  • 1 cup milk
  • 1/3 cup vegetable oil (your choice)
  • 1/2 cup finely chopped chives


  1. Preheat oven to 475 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and parmesan cheese.
  3. In another bowl, whisk together the milk, oil, and chopped chives.
  4. Add milk, oil, and chives to the flour mixture.
  5. Stir just until the dry ingredients are moistened. The batter should be sticky, but not smooth.
  6. Use a teaspoon to drop walnut-size balls of batter onto the baking sheet.
  7. Space biscuits about 1 1/2 inches apart.
  8. Bake in the center of the oven until the bottoms of the biscuits are a deep golden brown, about 8 minutes.
  9. Serve warm.

Have you tried this recipe? Freshly baked biscuits are a delicious treat—please tell us how they turned out for you.


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