Fluffy, golden biscuits get a flavorful upgrade with sharp cheddar and fresh chives, making every bite irresistible.
Rich in protein from the cheese and providing a comforting source of fiber, these biscuits are satisfying yet light.
Quick to prepare and perfect for breakfast, brunch, or as a side dish, they’re an easy, everyday recipe that elevates any meal.
30-Minute Flaky Cheddar Chive Biscuits
Equipment
- 1 large mixing bowl
- Pastry cutter or 2 knives
- Measuring Cups and Spoons
- Fork or spoon
- Rolling pin or hands for patting dough
- Biscuit or cookie cutter (2–3 inch round)
- Baking Sheet
- Parchment Paper
- Pastry brush
Ingredients
- 2 cups 240 g all-purpose flour
- 4 ½ teaspoons 18 g baking powder
- 1 teaspoon kosher salt
- 6 tablespoons 84 g cold unsalted butter, cubed
- 3 ounces 85 g sharp cheddar cheese, shredded (~1 cup)
- 1 tablespoon chopped fresh chives or 2 teaspoons dried chives
- ¾ cup 180 g buttermilk
- 2 tablespoons 28 g melted butter, for brushing
Instructions
- Preheat Oven for Perfect Baking: Begin by preheating your oven to 425°F (220°C). This high temperature ensures that the biscuits will rise beautifully, develop a golden crust, and remain tender inside. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Dry Ingredients Thoroughly: In a large mixing bowl, whisk together 2 cups (240 g) of all-purpose flour, 4 ½ teaspoons (18 g) of baking powder, and 1 teaspoon of kosher salt. Make sure the baking powder is evenly distributed throughout the flour; this will ensure the biscuits rise consistently.
- Cut Butter Into Flour: Add 6 tablespoons (84 g) of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. The small butter chunks create pockets that make the biscuits flaky.
- Incorporate Cheese and Chives: Sprinkle in 3 ounces (85 g) of shredded sharp cheddar and 1 tablespoon of fresh chives (or 2 teaspoons dried chives). Toss lightly with a fork or your fingers until evenly distributed throughout the flour-butter mixture. This ensures every bite has a burst of cheesy, savory flavor.
- Add Buttermilk and Form Dough: Gradually pour ¾ cup (180 g) of cold buttermilk over the dry ingredients. Using a fork or spatula, stir gently until the mixture is evenly moistened. Then, with your hands, press the dough together into a rough, loose ball. Avoid overmixing; gentle handling keeps the biscuits tender and flaky.
- Fold Dough for Layers: Turn the dough onto a lightly floured surface. Pat it into a rectangle roughly 8×6 inches. Fold it in half lengthwise, then fold again into quarters. Repeat this folding process a second time. These folds create layers that help the biscuits puff up beautifully in the oven.
- Roll Out to Desired Thickness: After folding, gently pat the dough into a rectangle about 1 inch thick. This thickness ensures the biscuits are soft and fluffy in the center while developing a golden, slightly crisp top.
- Cut Biscuits Cleanly: Using a circular biscuit cutter (2–3 inches), press straight down into the dough without twisting. Twisting can seal the layers and reduce flakiness. Lift the cutter straight up and transfer each biscuit onto the prepared baking sheet, leaving 1–2 inches of space between them for even baking. Gather any scraps, gently press together, and repeat cutting—these may be slightly smaller but still delicious.
- Bake Until Golden Perfection: Place the baking sheet in the preheated oven and bake for 15 minutes, or until the tops turn a warm golden brown. During baking, the cheese melts into the dough, while the layers expand for a tender, fluffy texture.
- Brush With Butter and Serve Warm: As soon as the biscuits come out of the oven, brush the tops generously with 2 tablespoons (28 g) of melted butter. This adds flavor, shine, and a rich finish. Serve immediately while warm for the best taste and texture. These biscuits pair wonderfully with soups, breakfast dishes, or just a pat of butter and honey.
Notes
- Use cold butter for maximum flakiness—room-temperature butter will result in denser biscuits.
- Fresh chives give the biscuits a bright, mild onion flavor, but dried chives can be used in a pinch.
- Do not overmix the dough; gentle handling preserves tender layers.
- When cutting biscuits, press straight down rather than twisting to maintain the flaky structure.
- For even browning, arrange biscuits with space in between on the baking sheet.
- Brushing with melted butter immediately after baking enhances flavor and adds a glossy finish.
Chef’s Secrets: Baking Tips For Success
The key to perfect cheddar chive biscuits lies in the butter distribution and folding technique.
Cold butter pieces create pockets that puff during baking, giving the biscuits a layered, flaky texture.
Folding the dough multiple times builds gentle layers without overworking it.
Use a light touch when mixing in the buttermilk and shaping the dough to avoid tough biscuits.
For a more intense flavor, try a sharp or extra-sharp cheddar, or add a pinch of smoked paprika for a subtle smoky note.
Always preheat the oven thoroughly—biscuits need a hot oven to rise beautifully.
Serving Suggestions: How To Enjoy Biscuits
These biscuits are versatile and pair beautifully with many dishes.
Serve them warm with a hearty breakfast like scrambled eggs or omelets, or alongside soups and stews for a comforting lunch or dinner.
They’re perfect for holiday spreads or brunch buffets.
You can also slice them in half and make small sandwiches with ham, roasted vegetables, or cream cheese.
For a touch of indulgence, drizzle lightly with honey or spread a thin layer of butter while still warm—the cheese and chive flavors complement these additions beautifully.
Storage Tips: Keep Biscuits Fresh Longer
For short-term storage, allow biscuits to cool completely, then store them in an airtight container at room temperature for up to 2 days.
For longer storage, freeze the baked biscuits in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months.
To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10–12 minutes, or microwave briefly for a quick snack.
Avoid storing in the refrigerator, as it can dry out the biscuits.
Reheating with a light brush of melted butter restores flavor and moisture.
Frequently Asked Questions
1. Can I make these biscuits dairy-free?
Yes, substitute butter with a plant-based alternative and use a non-dairy milk like almond or oat milk in place of buttermilk. You may also add a teaspoon of lemon juice or vinegar to the milk to mimic buttermilk acidity.
2. Can I use different cheeses?
Absolutely! Mild cheddar, Gruyère, or even a smoked cheese work well. Adjust the salt slightly if using a very sharp or salty cheese.
3. Why aren’t my biscuits fluffy?
Common causes include overmixing the dough, using old baking powder, or not keeping the butter cold. Ensure your ingredients are fresh, handle the dough gently, and maintain proper oven temperature.
4. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it rest in the fridge, then cut and bake straight from chilled—this can even enhance the biscuit layers.
5. How can I add extra flavor to biscuits?
In addition to chives and cheese, consider adding garlic powder, fresh herbs like thyme or rosemary, or a sprinkle of paprika. For a sweeter twist, a small pinch of sugar complements the cheddar beautifully.
