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These Cheddar Chive Biscuits are flaky, tender, and packed with sharp cheddar and chives for rich, savoury flavour in every bite. They’re quick to make, bake up beautifully golden, and are perfect warm from the oven for breakfast, brunch, or alongside my favourite meals.
My Go-To Cheddar Chive Biscuits
These Cheddar Chive Biscuits are one of my go-to recipes to pair with a cozy breakfast, a relaxed family brunch, or hearty soups and stews. I love serving them warm with a pat of butter, or, in our household, enjoying them straight out of the oven.
These biscuits never fail to impress; with their beautiful layers and crisp golden tops, they bring a warm, comforting touch to any meal.
Why You Will Love These Cheddar Chive Biscuits
- Easy to make, with simple ingredients
- Ready in about 30 minutes
- Versatile for every meal
- Crowd pleasing comfort food
Ingredients and Tips
- Keep the butter and buttermilk cold: Cold butter and cold buttermilk are essential for tall, flaky biscuits. Warm ingredients make them spread.
- Don’t overwork the dough. Mix until it just comes together. Overmixing makes tough, dense biscuits.
- Bake on parchment paper: Brown the biscuits evenly and makes for an easy clean up.
- Use sharp cheddar. It melts into pockets and gives the biscuits their best flavor. Mild cheddar disappears into the dough.
- Grate your own cheddar: It melts better and gives a more rich flavour than the pre-shredded cheese.
- Press, don’t roll. Pat the dough gently to the right thickness. Rolling can compress the layers you just created.
In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Make sure the mixture is evenly combined, this helps the biscuits rise properly and ensures the flavours are balanced throughout.
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until you see pea-sized crumbs. These little bits of cold butter are what create flaky pockets once the biscuits bake.
Stir in the shredded sharp cheddar cheese and chopped chives, distributing them evenly so each biscuit gets a pop of flavour.
Pour in the cold buttermilk and gently stir with a spatula or wooden spoon. Mix only until the dough just comes together, over mixing will make the biscuits tough.
Place dough onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick. Fold the dough in half like a book, then pat it out again. Repeat this folding process two more times, this creates flaky, buttery layers.
Pat the dough to about ¾-inch thickness. Use a 2½-inch round biscuit cutter to cut out biscuits. Place on the prepared baking sheet.
Arrange the biscuits onto the prepared baking sheet, leaving a little space between each. Bake for 15–18 minutes, or until they’re puffed, flaky, and golden brown on top.
Enjoy the biscuits straight from the oven while they’re warm, tender, and aromatic. They’re perfect with butter, honey, or alongside any meal.
Frequently Asked Questions
Can I use Dried Chives instead of Fresh?
Yes—use about 1 tablespoon of dried chives. Fresh will give the brightest flavour, but dried works in a pinch.
How do I Store the Cheddar Chive Biscuits?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. Reheat gently in the oven.
Can I Freeze the Cheddar Chive Biscuits?
Yes – cool completely, wrap biscuits individually with parchment paper, and store in an airtight container. Keep in freezer for up to 3 months, reheat in a 300°F oven for about 10 minutes to restore their texture.
Can I use Pre-Shredded Cheddar Cheese?
Yes, but freshly shredded cheddar melts better and gives a richer flavor since pre-shredded cheese contains anti-caking agents.
Try These Recipes Next
- Biscuit Mix
- Blueberry Biscuits
- Butter Biscuits
- Buttermilk Parmesan Biscuits
- Jalapeno Cheddar Biscuits
Cheddar Chive Biscuits
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter cold, cubed
- 1 cup sharp cheddar cheese shredded
- 3 tablespoons fresh chives chopped
- 1 cup buttermilk cold
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese and chives.
- Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold it in half, then pat out again. Repeat 2 more times for flaky layers.
- Pat the dough to about ¾-inch thick and cut out biscuits with a 2 ½-inch round cutter. Place on the prepared baking sheet.
- Bake for 15 to 18 minutes, until golden brown. Serve warm.
Tips & Notes:
- Cold butter and cold buttermilk give the biscuits height and flaky layers.
- Sharp cheddar works best. It melts into flavorful pockets and doesn’t disappear into the dough.
- Don’t skip the folds. Those quick folds are what create the layers when the biscuits rise.
- Pat, don’t roll. Rolling compresses the dough and flattens the layers you just built.
- Bake hot. That high temperature gives the biscuits their golden top and tall rise.
