These biscuits come together quickly and bake up beautifully every time. The combination of cheddar and chives delivers a rich, savory flavor that complements the light, tender texture of the biscuit. Whether you’re serving them at brunch, alongside dinner, or as a snack, they’ll always hit the spot. They’re also easy to customize and freeze well for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder baking soda salt unsalted butter (cold and cubed) sharp cheddar cheese (shredded) fresh chives (finely chopped) buttermilk
Directions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and chopped chives.
Pour in the buttermilk and gently mix until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently knead it a few times.
Pat the dough into a 1-inch thick rectangle and use a biscuit cutter to cut out rounds.
Place the biscuits on the prepared baking sheet, spacing them slightly apart.
Bake for 12–15 minutes or until golden brown on top.
Let cool slightly before serving warm.
Servings and timing
This recipe makes about 8 to 10 biscuits, depending on the size of your cutter. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Add a pinch of garlic powder or smoked paprika to the dough for extra flavor.
Use green onions instead of chives for a different oniony note.
Substitute different cheeses like Gruyère or pepper jack.
Brush the tops with melted butter after baking for a richer finish.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a 300°F oven for 5–8 minutes or microwave for about 15–20 seconds. For longer storage, freeze the biscuits in a sealed bag or container for up to 2 months. Reheat from frozen in the oven until warmed through.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
What can I use instead of buttermilk?
You can substitute with a mix of milk and vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar), let it sit for 5–10 minutes.
Can I use dried chives instead of fresh?
Yes, but fresh chives offer a better texture and flavor. Use about 1/3 of the amount if using dried.
How do I keep my biscuits fluffy and tender?
Handle the dough gently and avoid overmixing. Cold butter and minimal kneading are key.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts better and gives a richer flavor.
What’s the best way to cut the biscuits?
Use a sharp biscuit cutter and press straight down without twisting, which helps them rise evenly.
Can I bake these in a cast iron skillet?
Yes, placing them close together in a cast iron skillet creates soft sides and a crispy bottom.
How do I freeze unbaked biscuits?
Place the cut biscuit dough on a baking sheet and freeze until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes.
Are these biscuits good for sandwiches?
Absolutely. Their sturdy yet tender texture makes them perfect for breakfast sandwiches or mini sliders.
Can I double the recipe?
Yes, this recipe can be easily doubled. Just make sure not to overcrowd your baking sheet.
Conclusion
Cheddar Chive Biscuits are a delicious, savory treat that’s as easy to make as it is to love. With their cheesy flavor, soft texture, and hint of fresh herbs, they’re a perfect addition to any meal or occasion. Once you try them fresh out of the oven, they’ll become a staple in your baking rotation.
Cheddar Chive Biscuits are flaky, buttery, and packed with sharp cheddar cheese and fresh chives. Perfect as a side for soups, brunch, or enjoyed warm on their own, these savory biscuits are easy to make and freeze beautifully.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup sharp cheddar cheese, shredded
1/4 cup fresh chives, finely chopped
3/4 cup buttermilk
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and chopped chives.
Pour in the buttermilk and gently mix until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently knead a few times.
Pat the dough into a 1-inch thick rectangle and use a biscuit cutter to cut out rounds.
Place the biscuits on the prepared baking sheet, spacing them slightly apart.
Bake for 12–15 minutes or until golden brown on top.
Let cool slightly before serving warm.
Notes
Add garlic powder or smoked paprika for extra flavor.Use green onions instead of chives for a different twist.Swap cheddar for Gruyère or pepper jack cheese.Brush with melted butter after baking for a rich finish.
