These Cheddar Cheese Chive Biscuits are classic buttermilk biscuits with flaky layers and buttery flavor, but with cheddar cheese and chives for even more tastiness! The sharpness of the cheddar cheese and freshness of the chives makes these buttery biscuits such a treat!Â
For more biscuit recipes, try these maple biscuits and air fryer biscuits!Â
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You know those cheddar biscuits from Red Lobster? Welp, these taste JUST like those! The melty gooey cheese mixed with the fresh chives and tenderness of these fluffy biscuits is just a party in your mouth!
This is a great recipe for brunch, enjoying as an on the go breakfast, and of course - an exceptional biscuit to go with your Sunday dinner. You can also make these delicious biscuits with white gravy if you want a southern-inspired, down home breakfast.
After a little brush with some melted butter on top and a touch of flaky sea salt, you'll be hooked at first bite!
Ingredients Needed
(full recipe and list of ingredients and quantities in the recipe card at the bottom of this post)
- All purpose flour - SO many people debate what the best flour is for biscuits. Some say White Lily others say King Arthur - I say use whatever you like best! We're to eat good, not debate. Use your favorite all purpose flour, or even pastry flour, for your homemade biscuits.
- Sharp Cheddar Cheese - you can use a block of cheese or pre-shredded cheese. I usually avoid pre-shredded but for this recipe, either will suffice. If you don't have sharp cheddar, white cheddar also works here!
- Heavy Cream and White Vinegar - we're essentially making our own buttermilk here. The acid from the buttermilk helps the biscuits to rise and also gives them a ton of flavor! You can use whole milk here as well, but heavy cream is what really gets these biscuits nice and fluffy and tender.
- Unsalted butter - I'm using unsalted because the cheese is pretty salty and I didn't want you to bite into these biscuits and not be able to taste the flava! If you only have salted butter, only use 1 tsp of kosher salt as opposed to 2 tsp.
- Garlic powder ​- this is what adds so much flavor to the biscuits. It plays up the "chive flavor" and pairs exceptionally well with the cheddar cheese.
Tips for making Biscuits
- Cold cold cold! All of the ingredients should be cold! Some people even freeze their flour before using it. You're probably used to most recipes calling for room temperature butter - but this is not one those! The ingredients should be cold, especially the butter and buttermilk, because the cold butter creates flaky air pockets when baking in the oven. If the butter is warm, it just melts into the flour and you end up with dense biscuits.
- Don't be afraid to pop the biscuit dough into the freezer! The warmth of your hands can cause the butter to become warmer. If you feel the dough becoming warm or the butter is becomign greasy, please the biscuits into the freezer for about 10-20 minutes to firm back up. This is especially helpful in the summer months!
- Be careful to overwork the dough. This means to mix the dough until just combined when adding in the buttermilk.
How to make Cheddar Biscuits
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.Â
- Grate the butter and place into a mixing bowl. Place grated butter into the freezer for 20 minutes. In a small cup, combine heavy cream and lemon juice and place into the refrigerator until ready to use. (this makes buttermilk)
- While the butter is freezing, mix together your dry ingredients. Combine all purpose flour, sugar, onion powder, black pepper, kosher salt, baking powder, and baking soda in a large bowl. Whisk together until combined. (Image 1)
- Add butter to the dry mixture and coat the butter in the flour. Because the butter is grated, you don't need to pinch the butter into the flour or use a pastry cutter or anything like that. (Image 2)
- Once the butter is fully coated, add the chopped chives and shredded cheddar cheese. Toss together and pour in the cold buttermilk. Gently mix until a shaggy, crumbly dough forms. (the dough may look like it needs more milk, do not add more!)Â (Image 3)
- Once the buttermilk is incorporated, turn the dough over onto a floured work surface, pressing any crumbs into the dough. (Image 4)
- Begin the folding process. Press the biscuit dough into a 1 inch thick rectangle and cut into four pieces. Place each piece on top of the other and press down to flatten into a 1 inch thick rectangle again. Repeat this 3-5 times, until the dough is combined and there are no longer any scraps of dough that are falling away. (Image 5 and 6)
- Use a rolling pin to press the dough into a 1-inch tall square, about an 8. Use a 2 ¾ inch biscuit cutter to cut biscuits out of the dough. Re-roll the scraps of dough and press into a 1-inch square and repeat until the dough is used.
- Place biscuits onto the prepared baking sheet. Place in the freezer for 20 minutes. Brush the tops of the biscuits with heavy cream and space them about 1 inch apart. Bake in the preheated oven for 30-40 minutes, until golden brown. (Image 7)
- Brush the tops of the biscuits with melted butter and little bit of flake salt and enjoy fresh out of the oven!Â
​What goes with Cheddar Biscuits?
I think that it goes without say that all biscuits go with a hearty gravy! My white gravy is amazing with this recipe, but also, cheddar biscuits with my salisbury steak recipe or fried chicken - It's pure cozy comfort food at its finest! In addition, biscuits are a great addition to any bbq meal - BBQ baby back ribs or BBQ pulled pork!
Of course cheddar biscuits goes with any kind of seafood. Make my seafood boil recipe and sop these biscuits up in my homemade seafood boil sauce. Your tastebuds will hop out your mouth and give you a hug! You can also keep it simple and just enjoy with some melted butter and blueberry jam. Yum! The options are limitless.
Making Ahead, Freezing, and Storing Biscuits
Making Ahead: Prepare the biscuit dough as instructed and place into a freezer safe airtight container. Store in the freezer until you're ready to bake, then brush with heavy cream and bake until golden brown.
Freezing: It's best to freeze the biscuit dough prior to baking. However, if you have leftover biscuits that you want to freeze, place into a freezer safe airtight container and freeze for up to 2 months.
Storing: The biscuits are best eaten within about 2-3 days. Store at room temperature in an airtight container.
Recipe FAQs
About 3 days at room temperature.Â
Yes! Prepare the biscuit dough and freeze them in an airtight container until you're ready to bake. Note that baking time may be increased slightly, about 5-10 minutes.
Buttermilk is slightly acidic which tenderizes the flour and give the biscuit a nice subtle tangy flavor. It's by far the superior liquid for making quality flaky biscuits!Â
This is up to your personal preference. Shortening can be a bit drying while butter can become hard at room temperature. There are pros and cons to both, however, because butter contains a small amount of water, it creates steam when baking in the oven. This is what gives biscuits and things like puff pastry and pie crust the flaky texture. Because of this, butter gets my vote!Â
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Cheddar Biscuits with Chives
Equipment
- Baking Sheet
- Mixing Bowls
- Cheese Grater
Ingredients
- 1 cup Unsalted Butter (cold)
- 1 cup Heavy Cream (cold)
- 1 tbsp White Vinegar (lemon juice is a good substitute)
- 3 ½ cups All Purpose Flour
- 1 tbsp Sugar
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- 2 tsp Kosher Salt
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- 6 tbsps Fresh Chives (chopped)
- 1 ½ cups Cheddar Cheese
Directions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Grate the butter and place into a mixing bowl. Place grated butter into the freezer for 20 minutes. In a small cup, combine heavy cream and lemon juice and place into the refrigerator until ready to use. (this makes buttermilk)
- While the butter is freezing, mix together your dry ingredients. Combine all purpose flour, sugar, onion powder, black pepper, kosher salt, baking powder, and baking soda in a large bowl. Whisk together until combined.
- Add butter to the dry mixture and coat the butter in the flour. Because the butter is grated, you don't need to pinch the butter into the flour or use a pastry cutter or anything like that.Â
- Once the butter is fully coated, add the chopped chives and shredded cheddar cheese. Toss together and pour in the cold buttermilk. Gently mix until a shaggy, crumbly dough forms. (the dough may look like it needs more milk, do not add more!)Â
- Once the buttermilk is incorporated, turn the dough over onto a floured work surface, pressing any crumbs into the dough.Â
- Begin the folding process. Press the biscuit dough into a 1 inch thick rectangle and cut into four pieces. Place each piece on top of the other and press down to flatten into a 1 inch thick rectangle again. Repeat this 3-5 times, until the dough is combined and there are no longer any scraps of dough that are falling away.
- Use a rolling pin to press the dough into a 1-inch tall square, about an 8. Use a 2 ¾ inch biscuit cutter to cut biscuits out of the dough. Re-roll the scraps of dough and press into a 1-inch square and repeat until the dough is used.
- Place biscuits onto the prepared baking sheet. Place in the freezer for 20 minutes. Brush the tops of the biscuits with heavy cream and space them about 1 inch apart. Bake in the preheated oven for 30-40 minutes, until golden brown.Â
- Brush the tops of the biscuits with melted butter and little bit of flake salt and enjoy fresh out of the oven!Â
Notes
- Cold cold cold! All of the ingredients should be cold! Some people even freeze their flour before using it. You're probably used to most recipes calling for room temperature butter - but this is not one those! The ingredients should be cold, especially the butter and buttermilk, because the cold butter creates flaky air pockets when baking in the oven. If the butter is warm, it just melts into the flour and you end up with dense biscuits.
- Don't be afraid to pop the biscuit dough into the freezer! The warmth of your hands can cause the butter to become warmer. If you feel the dough becoming warm or the butter is becomign greasy, please the biscuits into the freezer for about 10-20 minutes to firm back up. This is especially helpful in the summer months!Â
- Be careful to overwork the dough. This means to mix the dough until just combined when adding in the buttermilk.Â
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