Cheddar Chive Biscuits

cheddar chive biscuits on black plate

Tender, flaky, buttermilk biscuits flavored with the tang of sharp cheddar cheese and fresh chives. Perfect side for any meal!

This recipe takes the classic buttermilk biscuit to another level. Great for breakfast, lunch, or dinner.

You can also cut them into small biscuits for a fun appetizer for parties, get-togethers, or holidays. The baking time will be a few minutes less of course.

cheddar chive biscuits on a black plate

Cheddar Chive Biscuits

No need to feel intimidated by biscuit-making. These are super easy to make and a hit every single time!

flour, buttermilk, grated butter, chopped chives, and finely shredded cheese

Ingredients Needed for this Cheddar Chive Biscuit Recipe

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Unsalted butter – very cold
  • Sharp cheddar cheese – finely shredded. Too large of a shred and the cheese will puddle and brown at the bottom of the biscuits.
  • Fresh chives
  • Buttermilk – very cold

Tips for Tall Flaky Biscuits

  • A trick I have started using since making our Buttermilk Biscuits is grating cold butter then placing it in the freezer while I prepare the other ingredients.
  • Keep the buttermilk in the refrigerator until time to use.
  • Do not overwork the dough. Work quickly to keep those cold ingredients cold when they hit the oven.
  • Place them ALMOST touching on the baking sheet. As they bake, the biscuits will support each other, helping them to rise even higher.

How to Make Cheddar Chive Biscuits

biscuit dough in a glass mixing bowl

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Or you can bake them in a cast-iron skillet.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Stir in the frozen grated butter, making sure all those flakes of butter are coated in flour.

Add the shredded cheese and chives, toss to combine.

Make a well in the center, add the buttermilk, stir just until combined.

biscuit dough on wooden cutting board

Turn the dough out onto a well-floured surface. Keep a small pile of extra flour on hand to add to your surface or your hands as needed.

Flour your hands, bring the dough together, then lightly fold it in half in a gentle kneading motion.

Do this about 5-6 times until your dough comes together and is beginning to feel smooth. Pat dough out to about 1 1/2 inch thick.

cut biscuits on a parchment lined baking sheet

Using a floured biscuit cutter, cut the dough into desired sizes. DO NOT twist the cutter. I use a 3-inch pastry cutter and usually get about 7 biscuits. Different size cutters will result in different amounts of biscuits.

Place the cut biscuits onto the prepared baking sheet, close together almost touching, but not touching. This placement helps them to rise taller. The biscuits will support each other as they bake, keeping them from leaning slightly.

That small little nubbin of a biscuit is always claimed by our daughter. We don’t waste the scraps of dough in this house.

Brush tops with a little buttermilk. Or you can also brush them with melted butter after baking.

cheddar chive biscuits on black plate

Bake for about 15 minutes until they have risen nice and tall and are golden brown on top.

Serve warm.

Can You Freeze Cheddar Chive Biscuits

Yes. Freeze cut biscuits in a single layer for a few hours. Then transfer to a zip-lock bag to store. Bake frozen biscuits at 450 degrees F. They will take a few minutes longer to bake. Keep an eye on them and remove them when they are risen and golden brown.

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cheddar chive biscuits on a black plate
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Cheddar Chive Biscuits Recipe

Tender, flaky, buttermilk biscuits flavored with the tang of sharp cheddar cheese and fresh chives. Perfect side for any meal!
Prep Time15 mins
Cook Time15 mins
Course: Breakfast, Dinner, Lunch
Cuisine: American
Keyword: biscuits, cheddar, chive
Servings: 8
Calories: 191kcal
Author: DSTR

Ingredients

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 tsp Kosher salt
  • 1/2 cup Cold unsalted butter grated then frozen
  • 1 cup Sharp cheddar cheese finely shredded
  • 1/4 cup Fresh chives finely chopped
  • 1 cup Buttermilk cold – plus a little more for brushing the tops

Instructions

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Or you can bake them in a cast-iron skillet.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  • Stir in the frozen grated butter, making sure all those flakes of butter are coated in flour.
  • Add the shredded cheese and chives, toss to combine.
  • Make a well in the center, add the buttermilk. Stir just until combined.
  • Turn the dough out onto a well-floured surface. Keep a small pile of extra flour on hand to add to your surface or your hands as needed.
  • Flour your hands and bring the dough together, then lightly fold it in half in a gentle kneading motion. Do this about 5-6 times until your dough comes together and is beginning to feel smooth. Pat dough out to about 1 1/2 inch thick.
  • Using a floured cutter, cut the dough into desired sizes. DO NOT twist the cutter. (I use a 3-inch biscuit cutter.) Place the cut biscuits onto the prepared baking sheet, close together but not touching.
  • Brush tops with a little buttermilk. Or you can also brush them with melted butter after baking.
  • Bake for about 12-15 minutes,until they have risen nice and tall and are golden brown on top.

Nutrition

Calories: 191kcal | Carbohydrates: 26g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 407mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg

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