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Fluffy Cheddar Biscuits with Fresh Chives

Fluffy Cheddar Biscuits with Fresh Chives

Buttery, flaky biscuits loaded with sharp cheddar cheese and fragrant fresh chives - perfect for breakfast or as a side dish.

Fluffy Cheddar Biscuits with Fresh Chives

Buttery, flaky biscuits loaded with sharp cheddar cheese and fragrant fresh chives - perfect for breakfast or as a side dish.

33 minutes

Prep Time

18 minutes

Cook Time

Easy

Level

Serves 8

Servings

33 minutes

Prep Time

18 minutes

Cook Time

Easy

Level

Serves 8

Servings

There’s something magical about the combination of sharp cheddar and fresh chives in a warm, buttery biscuit. These fluffy beauties are incredibly versatile – serve them alongside scrambled eggs for breakfast, pair them with soup for lunch, or enjoy them as a comforting side dish at dinner. The key to achieving that perfect flaky texture lies in keeping your butter cold and handling the dough gently. Trust me, once you smell these baking in your oven, you’ll understand why they’ve become a staple in my kitchen.

Ingredients

  • all-purpose flour
    2
    cups
  • baking powder
    1
    tablespoon
  • salt
    1
    teaspoon
  • granulated sugar
    1
    tablespoon
  • cold unsalted butter
    6
    tablespoons
  • sharp cheddar cheese
    1
    cup
  • fresh chives
    3
    tablespoons
  • cold buttermilk
    3/4
    cup
  • melted butter
    2
    tablespoons

Tips

  1. Try different cheese varieties like Gruyère, aged white cheddar, or pepper jack for unique flavors.

  2. Add 2 tablespoons of crispy bacon bits along with the cheese for a heartier biscuit.

  3. Mix in 1/4 teaspoon of garlic powder with the dry ingredients for a subtle garlic flavor.

  4. Make mini biscuits by cutting smaller portions - reduce baking time to 12-14 minutes.

  5. For herb lovers, add 1 tablespoon of fresh dill or parsley along with the chives.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For best results, reheat in a 350°F oven for 5-7 minutes. Unbaked biscuits can be frozen for up to 3 months - bake directly from frozen, adding 2-3 extra minutes to the baking time.

Steps:

Prepare the Oven and Pan
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
Cut in the Butter
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
Add Cheese and Chives
Stir in the shredded cheddar cheese and chopped fresh chives, distributing them evenly throughout the mixture.
Add Buttermilk
Pour the cold buttermilk into the flour mixture. Using a fork, gently stir until the dough just comes together. Don't overmix - the dough should look slightly shaggy.
Shape the Biscuits
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 3/4 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 squares, or use a round biscuit cutter.
Arrange and Bake
Place the biscuits on the prepared baking sheet, leaving space between each one. Bake for 16-18 minutes, until the tops are golden brown and the biscuits have risen beautifully.
Finish and Serve
Remove from oven and immediately brush the tops with melted butter. Serve warm for the best flavor and texture.

Nutritions

  • Calories

    285 kcal

    Energy

    1193 kJ

    Protein

    9 g

    Fat

    15 g

    Carbohydrates

    28 g

    Fiber

    1 g

    Sugars

    3 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Try different cheese varieties like Gruyère, aged white cheddar, or pepper jack for unique flavors.

  2. Add 2 tablespoons of crispy bacon bits along with the cheese for a heartier biscuit.

  3. Mix in 1/4 teaspoon of garlic powder with the dry ingredients for a subtle garlic flavor.

  4. Make mini biscuits by cutting smaller portions - reduce baking time to 12-14 minutes.

  5. For herb lovers, add 1 tablespoon of fresh dill or parsley along with the chives.

FAQ

Yes! You can substitute regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using, or use plain yogurt thinned with a little milk.
Common causes include old baking powder, overworking the dough, or using warm ingredients. Make sure your baking powder is fresh and keep all ingredients cold.
You can cut and shape the biscuits up to 2 hours ahead. Keep them covered in the refrigerator, then bake as directed, adding 1-2 extra minutes if needed.
Wrap them in a damp paper towel and microwave for 15-20 seconds, or reheat in a 350°F oven for 5-7 minutes for the best texture.
Absolutely! Freeze baked biscuits for up to 3 months. Thaw at room temperature and reheat in the oven. You can also freeze unbaked shaped biscuits and bake directly from frozen.