30-Minute Flaky Cheddar Chive Biscuits
Tender, buttery biscuits bursting with sharp cheddar and fresh chives. Fluffy, flaky, and golden, they’re a quick and easy addition to breakfast, brunch, or dinner, perfect for everyday meals or special occasions.
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.
