cheddar chive biscuits (2024)

Get ready for the flakiest, cheesiest, most delicious cheddar chive biscuits!

They have crispy, crunchy tops and fluffy, flaky layers. The soft centers have a delicious tangy buttermilk flavor, along with big shreds of sharp cheddar and delicate chives. These biscuits are it!

Eat them flake by delicious flake, or break them in half and slather with salty butter. Dip them in soup, use them for sandwiches, or top them with crispy bacon and scrambled eggs.

There are so many ways to enjoy these cheddar chive biscuits. But our favorite? Steaming hot, straight from the oven, when they’re tender, crunchy, and gloriously fluffy!

cheddar chive biscuit ingredients:

• cheddar cheese
• chives
• butter
• buttermilk
• egg
• all-purpose flour
• baking powder
• baking soda
• granulated sugar
• kosher salt

See Also

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how to make cheddar chive biscuits:

• Whisk together dry ingredients.
• Cut in butter to pea-sized bits.
• Chill bowl in freezer for 5 minutes.
• Toss in cheddar and chives.
• Stir in buttermilk and knead until just combined.
• Pat out to 1 ¼-inch thick and cut into 2-inch rounds.
• Chill another 15 minutes.
• Brush with egg wash and bake until golden and puffed, 22- 25 minutes.
• Enjoy!

what makes these the best cheddar chive biscuits?

• Simple process: No laminating the dough is needed for big flakes. No special equipment is required to cut the butter. Just use good technique (follow the recipe!) and you’ll have gorgeous cheddar biscuits.
• Double the leaveners: We use baking soda and baking powder to ensure extra fluffy, high-rising biscuits.
• Extra-cold: Keep everything super cold. That’s the key with biscuits (and any pastry dough). Break and smoosh the butter into tiny pieces, but don’t let it melt into the flour. If the butter is approaching room temperature, pop the whole bowl in the freezer for 5- 10 minutes to firm up.
• Buttermilk: This is so key to good biscuits. It tenderizes the crumb, gives a delicate lactic tang to the biscuits, and reacts with the baking soda to make the biscuits rise sky-high in the oven.
• Good cheddar: Buy a block of cheese and grate it yourself! And use high-quality sharp cheddar for the most flavor.
• Freeze the dough: Cold butter is so important, we chill the unbaked biscuits before baking. This ensures the biscuits rise high and are ultra flaky.

Note on chive blossoms: We grow chives in our garden, and I love to make these biscuits with chive blossoms in the spring. Just know that sadly, the purple flowers disappear when baking and you’ll only see the little bit of green stem.

tips for the best cheddar biscuits:

• Don’t over mix the dough. Stir and knead until the dough just comes together. There should be visible chunks of butter and the dough will be bumpy and a bit shaggy! I’ve learned to stop sooner than I want to.
• KEEP IT COLD! When in doubt, pop the mixing bowl or dough in the freezer for a few minutes to re-chill it. Cold butter chunks will stay separate in the dough, rather than getting absorbed into it. When put in a hot oven, the steam released from the butter’s moisture will make little pockets of air in the dough, which become layers in the biscuit. This is key for flaky biscuits rather than just soft and fluffy ones.
• Press the biscuit cutter straight down when cutting the dough. Twisting it will fuse the edges and prevent the layers from separating and rising high in the oven.
• To avoid rolling scraps, pat the dough into a thick 8-inch x 8-inch square and cut into 9 squares. Re-rolling scraps once or twice is generally fine, but they can get tough.
• To prevent biscuits from tipping over, place the biscuits in a round pan, with edges touching. This will also help them rise tall and keeps the sides extra soft and fluffy.
• The egg wash gives a crunchy, golden brown top that we love. You can also brush with melted butter or cream for a softer touch.

fun ways to use these biscuits:

• breakfast sandwiches (thick bacon, scrambled eggs, avocado)
• mini cheesy pizzas
• pulled pork sliders
• eggs benedict! *
• dipped in tomato soup, broccoli cheddar, or lobster chowder
• with beef stew*, chili, or chicken pot pie
• on top of a savory cobbler
• spread with spicy jalapeno jam
• as a fried chicken sandwich*
• stuffed with your favorite chicken salad
• served alongside this chorizo hash

mix-ins to make these cheddar chive biscuits your own:

• ¼ cup minced jalapeno peppers
• ¼ cup minced caramelized onions
• ½ cup bacon bits
• 1 tsp garlic powder for sweet garlic notes
• 1 tsp smoked paprika for a smoky red pepper flavor
• Stir in a pinch of red chile flakes
• Replace ¼ cup of cheddar with grated parmesan or gruyere
• Top with flaky sea salt or cracked black pepper

Storage and reheating tips:

How to store: Store baked biscuits in an airtight container at room temperature for up to 3 days.

How to reheat: For best results, reheat in the oven at 300°F for about 5 minutes, or until warmed through. You can also reheat in the microwave for 20-second intervals at half-power until warmed, through but not steamed and soggy.

How to freeze:

• Biscuit dough rounds can be frozen on a baking sheet, then transferred to a zip-top bag and frozen for up to 1 month. Bake frozen, adding a few extra minutes to the bake time.
• Baked biscuits can be frozen in a zip-top bag for up to 3 months. Thaw overnight in the fridge or in the oven at 300°F for 5- 8 minutes.

More recipes you might like:

blackberry cornmeal scones

ginger scones

strawberry almond scone cakes

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