Cheddar Chive Buttermilk Biscuits Recipe

There’s something undeniably comforting about the aroma of fresh-baked biscuits wafting through the kitchen. Cheddar Chive Buttermilk Biscuits bring together the rich, savory flavor of sharp cheddar with the subtle freshness of chives, creating a biscuit that’s perfect for breakfast, brunch, or a cozy afternoon tea. These biscuits are golden, fluffy, and tender on the inside, with just the right amount of crispness on the outside.

Inspired by classic Southern baking traditions, this recipe elevates the everyday biscuit with the aromatic bite of chives and the indulgent richness of cheddar. Whether you’re hosting a family gathering, preparing a weekend brunch, or simply treating yourself to something warm and satisfying, these biscuits promise a delightful culinary experience. They are as versatile as they are irresistible—perfect served with butter, honey, or alongside hearty soups and stews.

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1/2 teaspoon garlic powder (optional)

• 1/4 teaspoon black pepper

• 1/2 cup cold unsalted butter, cubed

• 1 cup sharp cheddar cheese, shredded

• 1/4 cup fresh chives, finely chopped

• 1 1/4 cups buttermilk, cold

• 1 teaspoon honey (optional, for a slight touch of sweetness)

Directions

1. Preheat the Oven

Start by preheating your oven to 425°F (220°C). This step is crucial because a properly preheated oven ensures that your biscuits begin baking immediately upon entering, allowing them to rise properly and develop that golden, slightly crisp exterior while keeping the interior soft and fluffy. While the oven is heating, line a baking sheet with parchment paper or lightly grease it with butter or cooking spray. This prevents the biscuits from sticking, making it easier to remove them without breaking the delicate edges.

Take a moment to appreciate the aroma of a preheating oven—it’s the beginning of a baking experience that fills your kitchen with warmth and anticipation. Preparing the baking sheet ahead of time also helps you move quickly once the dough is ready, ensuring that the biscuits bake evenly.

2. Combine Dry Ingredients

In a large mixing bowl, combine your all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper. Whisk these ingredients together thoroughly. Properly mixing the leavening agents is key to achieving an even rise and light texture throughout the biscuits. If you skip this step or mix unevenly, some biscuits may rise more than others, leading to inconsistencies in texture.

Take a moment to inhale the lightly seasoned flour—it’s the foundation of flavor for these biscuits. Whisking also helps aerate the flour slightly, contributing to a tender crumb. If you want to give an extra hint of flavor, you can even sift the mixture to remove any lumps or clumps.

3. Cut in the Butter

Next, add the cold, cubed butter to your dry mixture. This step is where the magic of flaky biscuits begins. Using a pastry cutter, two knives, or even your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. It’s okay if some pieces are slightly larger; these pockets of butter will melt during baking, creating tiny layers and pockets of air that give your biscuits a light, flaky texture.

The key here is cold butter—if it starts to soften too much, pop it back in the fridge. The colder the butter, the more pronounced the flakiness. Resist the temptation to overwork the mixture; overhandling can melt the butter prematurely, resulting in denser biscuits.

4. Add Cheddar and Chives

Once your butter is well-incorporated, gently fold in shredded cheddar cheese and finely chopped chives. The cheese melts slightly while baking, forming golden pockets of rich, savory flavor, while the chives provide subtle, aromatic freshness that balances the richness.

Mix just enough to evenly distribute the cheese and herbs, taking care not to overwork the dough. Overmixing at this stage can compromise the biscuits’ tender structure. This step transforms simple biscuits into something extraordinary, with layers of flavor and delightful texture in every bite.

5. Incorporate the Buttermilk

Gradually pour in the cold buttermilk, stirring gently with a wooden spoon or spatula until the dough begins to come together. The dough should be slightly sticky but manageable—too dry, and your biscuits will be dense; too wet, and they’ll spread rather than rise properly. Buttermilk reacts with the baking soda and powder to create lift, resulting in biscuits that are airy, light, and tender.

Take care not to overmix at this stage. Stirring just until the dough forms ensures maximum fluffiness while maintaining the delicate layers created by the butter. This is where patience pays off; your dough is on its way to becoming golden, flavorful biscuits.

6. Shape the Biscuits

Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Avoid pressing too hard or overhandling, as this can make the biscuits tough. Using a biscuit cutter or a floured glass, cut out your biscuits by pressing straight down—avoid twisting, which can seal the edges and prevent proper rising.

Gather the scraps, gently pat them out again, and cut additional biscuits. Each press and cut should feel light and careful, preserving the integrity of the butter pockets that will create a flaky texture. This shaping stage is where your biscuits start to take their final form, ready for the oven.

7. Bake to Golden Perfection

Place the biscuits on the prepared baking sheet, leaving a small space between each to allow for slight expansion. Bake in your preheated oven for 12–15 minutes, keeping a close eye on them. The biscuits are done when the tops are a beautiful golden brown, and the edges are lightly crisp. Oven temperatures vary, so it’s essential to check on them in the last few minutes.

During baking, the butter melts and the cheese starts to bubble slightly, creating a wonderfully fragrant aroma that will fill your kitchen. The combination of heat and steam from the butter ensures soft, tender interiors with just the right amount of crunch on the outside.

8. Optional: Brush with Butter

For an extra indulgent finish, brush the hot biscuits with melted butter immediately after removing them from the oven. This adds a rich shine, enhances flavor, and gives the biscuits a slightly softer, more luscious crust. Brushing with butter is optional, but it elevates the biscuits from delicious to irresistible.

9. Serve and Enjoy

Finally, serve your biscuits warm for the ultimate experience. They pair beautifully with a pat of softened butter, honey, jam, or even as a side to hearty soups, stews, or breakfast dishes. The combination of cheddar, chives, and buttery flakiness makes each bite a comforting, flavorful experience.

Whether you’re sharing them at a family brunch, a holiday breakfast, or simply enjoying a cozy morning at home, these biscuits are a celebration of flavor and tradition.

Tips for the Perfect Biscuit

1. Keep ingredients cold: Cold butter and buttermilk ensure a tender, flaky texture. Warm ingredients will make the biscuits dense.

2. Handle dough gently: Overmixing or overworking can develop gluten, leading to tougher biscuits.

3. Sharp cheddar works best: It melts beautifully while providing a bold, savory flavor.

4. Experiment with add-ins: For a twist, consider adding finely chopped sun-dried tomatoes, cooked bacon (if not avoiding pork), or a pinch of smoked paprika.

5. Use a light touch when cutting: Press straight down without twisting the cutter to avoid sealing the edges, which can inhibit rising.

Storage and Reheating

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, wrap in foil and bake at 350°F (175°C) for 10–15 minutes, or microwave for 20–30 seconds until warm. Freshly baked biscuits taste best the same day, but these storage tips ensure you can enjoy them later without losing their tender texture.

Pairing Ideas

Cheddar Chive Buttermilk Biscuits pair wonderfully with a variety of foods:

• Savory: Scrambled eggs, roasted vegetables, or creamy soups

• Sweet: Honey, fruit preserves, or maple syrup

• Proteins: Grilled chicken, smoked salmon, or turkey sausage (for a hearty brunch option)

This versatility makes them a staple in any kitchen, suitable for both simple weekday breakfasts and special occasions.

The Joy of Baking Biscuits

There’s an unmatched satisfaction in making biscuits from scratch. Unlike store-bought varieties, homemade Cheddar Chive Buttermilk Biscuits allow you to control flavor, texture, and freshness. The process itself is rewarding—mixing, cutting, and baking creates anticipation for the first bite. The scent of baking biscuits often brings people together, sparking conversation and shared enjoyment.

The combination of cheddar and chives elevates the traditional biscuit, transforming it into a culinary highlight that can anchor a meal or shine on its own. Each bite delivers a harmonious balance of rich cheese, delicate herbs, and buttery goodness.

Creative Serving Ideas

• Breakfast Sandwiches: Slice the biscuits in half and fill with scrambled eggs, avocado, or sautéed mushrooms for a filling morning treat.

• Soup Companion: Serve alongside creamy tomato soup, chicken noodle, or roasted vegetable soups for a comforting meal.

• Brunch Spread: Include in a brunch buffet with fresh fruit, quiches, and salads for a visually appealing and flavorful addition.

• Appetizer Bites: Cut biscuits into smaller pieces and serve with cheese spreads or herb butter for a simple, elegant appetizer.

Why Buttermilk Matters

Buttermilk is the secret to biscuits with a tender crumb and subtle tang. The acid in buttermilk reacts with the baking soda, creating bubbles that lighten the dough. This interaction is what gives biscuits their characteristic rise and fluffy texture. Cold buttermilk also keeps the butter solid until baking, ensuring flaky layers. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, letting it sit for 5–10 minutes before using.

Frequently Asked Questions

Q: Can I make these biscuits ahead of time?
A: Yes! Prepare the dough, shape the biscuits, and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake from frozen at 425°F for 15–18 minutes, adding a few extra minutes if needed.

Q: Can I use a different cheese?
A: Absolutely! Gouda, Monterey Jack, or pepper jack can add a unique flavor twist. Keep in mind that sharper cheeses will give a more pronounced taste.

Q: How do I make the biscuits extra flaky?
A: Incorporate small cubes of butter and handle the dough minimally. Pressing straight down with a cutter, rather than twisting, ensures clean layers.

Q: Can I use dried chives instead of fresh?
A: Yes, but use about 2 tablespoons of dried chives. Fresh chives provide a brighter, more aromatic flavor.

Cheddar Chive Buttermilk Biscuits Recipe

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 10–12 biscuits 1x

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Description

These Cheddar Chive Buttermilk Biscuits are golden, flaky, and bursting with flavor. The sharpness of the cheddar blends perfectly with the subtle freshness of chives, creating a savory treat that’s perfect for breakfast, brunch, or a cozy snack. Inspired by classic Southern baking, this recipe brings comfort and warmth to any table, whether served with butter, honey, or alongside a hearty soup.

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Ingredients

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• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1/2 teaspoon garlic powder (optional)

• 1/4 teaspoon black pepper

• 1/2 cup cold unsalted butter, cubed

• 1 cup sharp cheddar cheese, shredded

• 1/4 cup fresh chives, finely chopped

• 1 1/4 cups cold buttermilk

• 1 teaspoon honey (optional)

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Instructions

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper until well combined.

• Add the cold, cubed butter to the dry ingredients and cut it in using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs.

• Fold in the shredded cheddar cheese and chopped chives gently, just until evenly distributed.

• Gradually pour in the cold buttermilk, stirring with a wooden spoon or spatula until the dough comes together. It should be slightly sticky but manageable.

• Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Using a biscuit cutter or a floured glass, cut out biscuits, pressing straight down without twisting. Gather scraps and cut additional biscuits.

• Place the biscuits on the prepared baking sheet, leaving a little space between each. Bake for 12–15 minutes until the tops are golden brown and the edges are lightly crisp.

• Optional: Brush the hot biscuits with melted butter immediately after removing them from the oven.

• Serve the biscuits warm with butter, honey, jam, or as a side with soups and stews.

Notes

• Keep ingredients cold for tender, flaky biscuits.

• Avoid overmixing the dough to maintain lightness.

• Experiment with cheeses and herbs for different flavor variations.

• Press biscuit cutter straight down without twisting to ensure proper rise.

• Prep Time: 15 minutes
• Cook Time: 12–15 minutes

Michelle Davis