Cheddar Biscuits with Chives

Cheddar Biscuits are so good! This easy buttermilk biscuit recipe is FULL of cheddar cheese and chives! We eat them for breakfast with bacon, or as a side dish with dinner! Homemade biscuits are just the BEST.

Easy Cheddar Biscuits Recipe

Have you ever made biscuits before? These Cheddar Chive biscuits are a copycat of one of the delicious meals I had while I was in Charleston, South Carolina. I put no less than 10 restaurants on my personalized map before I went, and Callie’s Hot Little Biscuit was number one on my list. Hello, biscuits in no time!

Ingredients in Cheddar Chive Biscuits

• All-Purpose Flour – I always have this in my pantry so it’s what I used.
• Baking Powder – makes for a nice soft biscuit.
• Salt and Pepper – for flavoring a savory biscuit. Salt is essential!
• Unsalted Butter – you’re going to want it COLD like when you make pie crust.
• Buttermilk – my favorite biscuits are buttermilk biscuits! In a pinch you can make your own buttermilk.
• Cheddar Cheese – since we’re making cheddar biscuits! Make sure to grate it yourself from a block for best melting results.
• Chives – Such a great flavor accent with cheddar. I love using fresh chives!

How to make Fluffy Cheddar Biscuits

• Preheat the oven to 425°F – hot ovens make for a great biscuit crust! Also add some melted butter to the bottom of your pan. The heavier the pan the better!
• Whisk all purpose flour, baking powder, salt, and pepper in a large mixing bowl.
• Add cubed or shredded cold butter to the dry ingredients. Use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
• Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened.
• Gently stir in shredded cheddar cheese and chives.
• Turn out the dough onto a floured surface. Work the dough gently until it just comes together.
• Roll or pat out to roughly 3/4” thickness. Use a 2 inch biscuit cutter or drinking glass to cut into rounds and place on prepared baking sheet or pan.
• Brush the tops with melted butter. Bake for 17-20 minutes until they are puffy and golden.

Expert Tips

• A good biscuit isn’t worked too much. The dough needs to be babied to stay tender. You carefully work cold butter into the flour mixture and then add buttermilk and stir it together. It’s easy to work the butter and flour together (it’s like making pie crust).
• You can bake these in a cast iron skillet, as I did, or on a cookie sheet. Just don’t forget to top the biscuits with more butter!

Cheddar Chive Biscuits Recipe

5 from 3 votes

Cheddar Chive Biscuits – this easy buttermilk biscuit recipe is FULL of cheddar cheese and chives! We eat them for breakfast with bacon or as a side dish with dinner!

Recipe Video

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Yield 12 biscuits, depending on size

Serving Size 1 Biscuit

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Ingredients

 

• ▢ 3 cups (372g) all-purpose flour
• ▢ 4 ½ teaspoons baking powder
• ▢ 1  teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ½ cup (113g) cold unsalted butter cubed, plus 1 tablespoon for brushing
• ▢ 1 cup (237ml) buttermilk
• ▢ 1 ½ cups Cheddar Cheese
• ▢ 1 tablespoon chopped Chives

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Instructions

• Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet or similar pan, or cookie sheet.
• Whisk flour, baking powder, salt, and pepper in a large mixing bowl. Add cubed cold butter. Use a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
• Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened. Gently stir in cheddar cheese and chives.
• Turn out the dough onto a floured surface and gently turn it two or three times until the dough comes together and is no longer sticky. If it’s too dry, add a bit more buttermilk. Don’t over flour!
• Roll or pat out to roughly 3/4” thickness. Use a 2 1/2” biscuit cutter or drinking glass to cut into rounds. Place in skillet.
• Brush the tops with the melted butter. Bake for 17-20 minutes until they are puffy and golden.
• Store biscuits in an airtight container for 2 days or freeze for up to one month.

Recipe Nutrition

Serving: 1Biscuit | Calories: 339kcal | Carbohydrates: 34g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 487mg | Fiber: 1g | Sugar: 1g

Nutritional information not guaranteed to be accurate

Course Side Dish

Cuisine American

Author Dorothy Kern

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