These biscuits are easy to make and come together quickly with simple ingredients. The combination of melty cheese and mild onion-like chives creates rich flavor in every bite, while the tender, buttery texture makes them hard to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder salt cold butter cheddar cheese fresh chives milk or buttermilk
Directions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, mix the flour, baking powder, and salt. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and chopped chives. Add the milk or buttermilk and gently mix just until a dough forms. Turn the dough out onto a lightly floured surface and gently pat it into a rectangle. Fold the dough over itself once or twice, then pat it to about 1-inch thickness. Cut out biscuits and place them on the prepared baking sheet. Bake for 12 to 15 minutes, until golden brown and risen. Cool slightly before serving.
Servings and timing
Servings: 8 biscuits Prep time: 10 minutes Bake time: 12 to 15 minutes Total time: 25 minutes
Variations
Use sharp white cheddar or a blend of cheeses. Add a pinch of garlic powder or black pepper to the dough. Brush the tops with melted butter after baking for a richer finish. Swap chives for green onions or fresh herbs like parsley.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for a few minutes or microwave briefly until warmed through.
FAQs
Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts better and gives a smoother texture.
Why do my biscuits turn out dense?
Overmixing the dough can make biscuits dense instead of flaky.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to a day before baking.
Is buttermilk better than regular milk?
Buttermilk adds a slight tang and helps create a softer texture, but both work well.
Can I freeze these biscuits?
Yes, baked biscuits can be frozen for up to 2 months and reheated as needed.
How do I get taller biscuits?
Use very cold butter and avoid twisting the cutter when cutting the dough.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
What meals pair well with these biscuits?
They’re great with soups, stews, eggs, or roasted meats.
Can I add spice?
Yes, a pinch of cayenne or paprika adds mild heat.
Should I brush the tops before baking?
It’s optional, but brushing with milk or butter can enhance browning.
Conclusion
Cheddar chive biscuits are a savory, crowd-pleasing bake that’s simple yet full of flavor. Whether served warm from the oven or reheated the next day, they’re a comforting addition to any meal.
Soft, flaky cheddar chive biscuits made with simple pantry ingredients. These buttery biscuits are packed with melty cheese and fresh chives, perfect as a quick side or savory snack.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup shredded cheddar cheese
2 tablespoons fresh chives, chopped
3/4 cup milk or buttermilk
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the flour, baking powder, and salt.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and chopped chives.
Add the milk or buttermilk and gently mix just until a soft dough forms.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle.
Fold the dough over itself once or twice, then pat it to about 1-inch thickness.
Cut out biscuits and place them on the prepared baking sheet.
Bake for 12 to 15 minutes, until golden brown and risen.
Cool slightly before serving.
Notes
Handle the dough gently to keep the biscuits tender.Cold butter is key for flaky layers.Brush with melted butter after baking for extra richness.
