These flaky cheddar chive biscuits are buttery, cheesy, and packed with fresh herbs, making them the perfect addition to breakfast, brunch, or dinner. With a crisp golden crust and a tender, fluffy center, this easy homemade biscuit recipe is one you’ll come back to again and again.
Table of Contents
Why I Love These Biscuits
This recipe comes from my aunt Nancy, who always made a fresh batch of biscuits for Sunday brunch. I remember watching her pull them out of the oven, brushing them with melted butter, and serving them warm with either honey or butter. My favorite thing to do with them - and it still is - is to cut them in half and then load them up with some salted butter. Gah, just thinking about doing that is making me hungry for 'em.
Anyway, I recently hosted brunch at my house for my nephew's 1st birthday, and I decided to make these biscuits just like she used to. And, I've got to say, they were a massive hit at the party. I also was a big fan of making them, because they were so easy to put together. Less than 30 minutes is all they take to make. So, if you're looking for a quick and easy homemade cheddar cheese biscuit recipe you're in the right place!
Ingredients You'll Need
Here's everything you'll need to make these biscuits:
- ½ cup cold buttermilk
- 4 tablespoon melted butter, plus more for brushing
- 1 cup all-purpose flour, plus extra for dusting
- ½ teaspoon sugar
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup finely shredded cheddar cheese
- ⅛ cup finely sliced fresh chives
How to Make Cheddar Chive Biscuits
Just a handful of steps are all you have to follow to make these biscuits!
Step 1: Chill the Buttermilk
Preheat your oven to 425°F and line a baking sheet with parchment paper. Then, pour the buttermilk into a bowl and place it in the freezer for 10 minutes while you prepare the dry ingredients.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
Step 3: Combine Wet and Dry Ingredients
Mix the chilled buttermilk with the melted butter and stir until small clumps form. Pour this mixture into the dry ingredients and stir gently until just combined.
The dough should be stiff—if it’s too wet, add a little extra flour.
Step 4: Knead and Cut Biscuits
Turn the dough onto a floured surface and knead it gently 5-6 times. Pat the dough into a 6-inch square about 1½ inches thick.
Use a biscuit cutter to cut out biscuits, then place them on the prepared baking sheet, spacing them about 1½ inches apart.
Step 5: Bake and Serve
Bake for 10-15 minutes or until golden brown, checking at the 8-minute mark.
Brush the warm biscuits with melted butter and sprinkle with extra chopped chives. Serve immediately and enjoy!
My Expert Tips
- Use Cold Buttermilk for Flaky Layers: Keeping the buttermilk cold helps create a light, flaky texture in the biscuits.
- Don't Overwork the Dough: Over-kneading can make the biscuits dense, so mix just until combined.
- Bake Until Golden: Keep an eye on the biscuits to ensure they’re perfectly crisp on the outside while staying soft inside.
- Upgrade with Garlic Butter: Add a pinch of garlic powder to the melted butter for an extra burst of flavor.
- Make-Ahead Friendly: Freeze unbaked biscuits on a baking sheet, then store them in a freezer bag. Bake straight from frozen, adding a few extra minutes to the cook time.
FAQ's About This Cheddar Biscuit Recipe
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds extra tenderness. If substituting milk for it, mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes before adding it to the rest of the ingredients.
How do I store leftover biscuits?
Store any leftover biscuits you have in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. Reheat them in the oven at 350°F for 5-ish minutes for the best texture.
Can I use a different cheese?
Absolutely! Sharp white cheddar, Gouda, or even Parmesan work well in this recipe.
What should I serve with these biscuits?
They’re great with this marry me chicken soup, this cowboy stew, or even just some scrambled eggs.
My Final Thoughts
These homemade cheddar chive biscuits are the perfect balance of crispy, fluffy, and flavorful.
Whether you serve them fresh from the oven with a smear of butter or as a side dish for your favorite meal, they’re guaranteed to be a hit.
I hope you love them as much as I do!
More Side Dish Recipes to Try Next
- Sour cream and chive mashed potatoes
- Cava pita chips
- Cheddar and chive savory scones
- Raising Cane's bread
- Crockpot cornbread
- Fancy Nancy chicken salad
Light and Fluffy Cheddar Chive Biscuits Recipe
These flaky cheddar chive biscuits are buttery, cheesy, and packed with fresh herbs, making them the perfect addition to breakfast, brunch, or dinner. With a crisp golden crust and a tender, fluffy center, this easy homemade biscuit recipe is one you’ll come back to again and again.
Ingredients
- ½ cup cold buttermilk
- 4 tablespoons melted butter, plus one more for brushing
- 1 cup all-purpose flour, more for counter
- ½ teaspoon sugar
- ¼ teaspoon baking soda
- 1 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cups finely shredded cheddar cheese
- ⅛ cup finely sliced fresh chives
Instructions
1. Preheat the oven to 425°F and position the rack in the center. Line a baking sheet with parchment paper or lightly coat it with cooking spray.
2. Pour the buttermilk into a bowl and place it in the freezer for about 10 minutes while you prepare the other ingredients.
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the shredded cheese and chopped chives, stirring until well combined.
4. Once the buttermilk has chilled, pour it into the melted butter and stir with a fork until small clumps form.
5. Pour the buttermilk mixture into the bowl with the dry ingredients. Using a sturdy spatula, stir just until all the flour is incorporated and the dough begins to pull away from the sides. The dough should be stiff. If it feels too wet, gradually add more flour, 1 tablespoon at a time, until the dough firms up.
6. Generously flour your work surface and transfer the dough onto it. Coat the dough with flour and knead gently 5-6 times, about 20-30 seconds. Flip the dough to ensure it’s evenly coated with flour, then pat it into a 6-inch square, about 1½ to 2 inches thick.
7. Using a biscuit cutter, cut out as many biscuits as possible. Place them on the prepared baking sheet, leaving about 1½ inches of space between each. Gather the dough scraps, knead lightly, and cut additional biscuits.
8. Bake for 10-15 minutes until the tops are golden brown and crisp, checking around the 8-minute mark as oven times may vary.
9. While the biscuits are hot, brush the tops with melted butter and sprinkle with extra chopped chives. Serve warm and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1 BiscuitAmount Per Serving: Calories: 291Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 522mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 8g
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