Tender, flaky buttermilk biscuits brightened with sharp cheddar and fresh chives. These savory biscuits make a perfect side for breakfast, lunch, or dinner and are great as small appetizers when cut into bite-sized rounds.
This recipe elevates the classic buttermilk biscuit with the tang of cheddar and a burst of chive, while remaining simple and dependable. You’ll get tall, flaky layers when you keep the ingredients cold and handle the dough gently.
Cheddar Chive Biscuits
Biscuit-making doesn’t need to be intimidating. With a few simple techniques — grated, frozen butter; cold buttermilk; and minimal handling — these biscuits rise tall and bake golden every time.
Ingredients Needed for this Cheddar Chive Biscuit Recipe
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Unsalted butter — very cold (grated and frozen works well)
- Sharp cheddar cheese — finely shredded (coarse shreds can pool and brown)
- Fresh chives — finely chopped
- Buttermilk — very cold, plus a little extra for brushing
Tips for Tall, Flaky Biscuits
- Grate cold butter and freeze it briefly while you prepare other ingredients; the small cold flakes create layers as the biscuits bake.
- Keep the buttermilk chilled until you’re ready to mix so the dough stays cold.
- Work quickly and gently — overworking warms the dough and reduces rise.
- Set cut biscuits close together (almost touching) on the baking sheet; they will support one another and rise taller.
How to Make Cheddar Chive Biscuits
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or use a cast-iron skillet for baking.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Stir in the frozen grated butter, tossing so each flake is coated with flour.
Add the shredded cheddar and chopped chives, then toss to distribute evenly.
Make a well in the center, pour in the cold buttermilk, and stir just until the dough comes together; do not overmix.
Turn the dough onto a well-floured surface. Keep some extra flour nearby to dust your hands and the work surface as needed.
With floured hands, gently fold the dough in half and press together using a light kneading motion about 5–6 times, until it comes together and feels smooth. Pat the dough to about 1 1/2 inches thick.
Use a floured biscuit cutter (do not twist) to cut rounds; a 3-inch cutter yields about seven biscuits from this batch. Transfer the rounds to the prepared baking sheet, placing them close together but not touching to encourage taller rise.
Brush the tops lightly with buttermilk before baking. Alternatively, brush with melted butter after they come out of the oven for extra richness.
Bake for about 12–15 minutes until the biscuits are risen and golden brown on top. Remove from the oven and serve warm.
Can You Freeze Cheddar Chive Biscuits?
Yes. Freeze unbaked, cut biscuits in a single layer until firm, then transfer to a resealable bag for storage. Bake from frozen at 450°F — add a few extra minutes to the baking time and watch for a golden, fully risen finish.
More Bread Recipes
- The Best Homemade Buttermilk Biscuits
- No Knead Skillet Bread
- Sourdough Bread Recipe
- Quick And Easy White Bread Recipe
- Cinnamon Raisin Bread
- Easy And Moist Banana Bread Recipe
Cheddar Chive Biscuits Recipe
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 tsp Kosher salt
- 1/2 cup Cold unsalted butter grated then frozen
- 1 cup Sharp cheddar cheese finely shredded
- 1/4 cup Fresh chives finely chopped
- 1 cup Buttermilk cold – plus a little more for brushing the tops
Instructions
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Preheat oven to 450 degrees F and line a baking sheet with parchment paper, or prepare a cast-iron skillet.
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Whisk flour, baking powder, baking soda, and salt in a large bowl.
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Stir in the frozen grated butter, ensuring the flakes are coated in flour.
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Add the shredded cheese and chives, tossing to combine.
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Make a well in the center, add cold buttermilk, and stir just until combined.
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Turn the dough onto a floured surface, flour your hands, and gently fold the dough in half about 5–6 times until it feels smooth. Pat to 1 1/2 inches thick.
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Using a floured cutter (do not twist), cut the dough into rounds and place them close together on the baking sheet.
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Brush tops with a little buttermilk before baking, or brush with melted butter after baking.
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Bake 12–15 minutes until risen and golden brown on top. Serve warm.