- 2 cups All-purpose flour
- 4½ tsp Baking powder
- 1 tsp Kosher Salt
- 6 tbsp Unsalted buttercold, cut into cubes
- 3 oz Cheddar cheeseshredded
- 1 tbsp Chiveschopped
- ¾ cup Buttermilk
- 2 tbsp Buttermelted, for brushing
Cheddar Chive Biscuits
These Cheddar Chive Biscuits are the perfect accompaniment for soup or as a side dish to mop up juices from a stew or casserole. Is there a more classic combination than cheese and chives? I don’t think so, and once you taste these biscuits, I know you’ll agree!
Start by mixing dry ingredients together and cut in butter cubes. Add the key ingredients: Cheddar and chives and drizzle over buttermilk. Bring the dough together. Fold to create layers before cutting out the biscuits using a circular cookie cutter. When cutting out the biscuits, try to simply press the cutter straight down and lift it straight up – don’t twist the cutter or you might ruin the biscuit layers. Bake in the oven and serve with your favorite soup or stew.
To make Cheddar Chive Biscuits, you will need the following ingredients:
Steps to make Cheddar Chive Biscuits
1 | Heat oven and line a baking sheet | |
Preheat your oven to 425 °F. Line a baking sheet with parchment paper. | ||
2 | Combine dry ingredients | 1 |
Whisk 2 cups of flour with 4½ teaspoons of baking powder and 1 teaspoon of salt together in a bowl. | ||
3 | Mix flour and butter together | 1 |
Mix 6 tablespoons of butter cubes with the flour mixture until it resembles pea-sized crumbs. | ||
4 | Add cheese and chives | 1 |
Sprinkle in 3 ounces of shredded Cheddar cheese and 1 tablespoon of chopped fresh chives. Toss well until evenly incorporated. | ||
5 | Add buttermilk | 1 |
Pour over ¾ cup of buttermilk and mix with a fork until the dry ingredients are evenly moistened. | ||
6 | Bring together as dough | 1 |
Press the dough into a loose ball using your hands. | ||
7 | Transfer dough to work surface | 1 |
Transfer the dough to a lightly dusted work surface and shape into a rectangle, Fold in half lengthwise and then fold into quarters. Pat the dough out into a rectangle again and then repeat by folding in half and then into quarters again. | ||
8 | Cut into biscuits | 1 |
Press the dough into a 1-inch thick rectangle. Cut it into rounds with a circular cutter. | ||
9 | Arrange on a baking sheet | 1 |
Place the biscuits on a baking sheet and make sure you leave an inch or two of space between them. | ||
10 | Use up remaining dough | 1 |
Use up any remaining dough scraps by gathering them together and cutting out remaining biscuits. Keep in mind that the second batch of biscuits you cut will not be as tall as the first. | ||
11 | Bake | 15 |
Bake the biscuits for about 15 minutes in the oven until the tops are light golden brown. | ||
12 | Brush with butter | 1 |
Remove the biscuits from the oven and brush the tops generously with 2 tablespoons of melted butter. | ||
13 | Serve | |
Serve warm alongside your favorite soup, stew or casserole. | ||
Recipe Reviews
My kids are obssesed with these they always eat them for lunch at school.
Tasty fast and simple too loved every bite of these.
Buttermilk biscuts with cheese have got to be one of the best inventions ever made.
Not really my thing I think I'll stick to scones or the classic biscuits, something about the cheese and chives together just felt off to me.
Tasty fast and simple too loved every bite of these.
Not really my thing I think I'll stick to scones or the classic biscuits, something about the cheese and chives together just felt off to me.
Not really my thing I think I'll stick to scones or the classic biscuits, something about the cheese and chives together just felt off to me.
Wouldn't change a single thing to this recipe it took me only 15 minutes to make and the texture is fluffy and gooood.
So much cheese I had to take two lactose pills hahaha worth it though LOL.
Buttermilk biscuts with cheese have got to be one of the best inven