Clare Chambers


Not being able to find a cheese drop biscuit with either the ingredients I had in the house or the measurements I could cope with I cobbled together the best I could, something that might vaguely resemble an American cheesy drop biscuit.

I thought it might be a bit presumptuous of me to call them cheese drop biscuits, so therefore they are called presumptions as they presume to be something they may not be.

They are crispy on the outside and wonderfully soft and fluffy on the inside.

Thank you to the Just A Pinchers who helped put me on the right track after last night’s disaster :)

★★★★★ 5 votes
20 portions
10 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
I can think of any number of dishes I would like to enjoy these biscuits with. The chives, cheese and garlic make for a nice, savory biscuit. Delish!

We checked the conversion of the grams in this recipe:
180C = about 350 degrees
128g flour = 1 cup
18g baking powder = 1 1/2 tsp
3g dried garlic = 1/2 tsp
60g butter = 4 tbsp or 1/2 stick
85g cheddar cheese = 1 cup


128 g
plain flour (all purpose)
18 g
baking powder
1 tsp
onion salt or 1/2 tsp each of onion pwoder and salt
3 g
ground dried garlic (from a garlic mill)
1 Tbsp
chopped dried chives
1/2 c
60 g
butter - melted
85 g
cheddar cheese - grated

How to Make Presumptions


  • 1Preheat the oven to 180C. Sift the first 4 ingredients into a bowl together.
  • 2Add the chives, cheese, milk and butter. Combine well with a spoon until it forms a sticky dough.
  • 3Drop onto prepared baking tray and bake for 20 minutes. Cool on wire rack.
  • 4Eat warm with lashings of butter or would taste wonderful with the chive cream filling from my Parmesan Gougeres with Chive Cream

Printable Recipe Card

About Presumptions

Main Ingredient: Flour
Regional Style: American