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Cheddar Biscuits with Chives

By Britney
Prep: 45 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes
Servings: 10 Biscuits
up close photo of cheddar biscuits with chives on a serving tray with one biscuit with a bite taken out of it.
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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! 

Equipment

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Ingredients 

  • 1 cup (227 g) Unsalted Butter, (cold)
  • 1 cup (238 g) Heavy Cream, (cold)
  • 1 tbsp (16 g) White Vinegar, (lemon juice is a good substitute)
  • 3 1/2 cups (437.5 g) All Purpose Flour
  • 1 tbsp (12 g) Sugar
  • 1 tsp (3 g) Garlic Powder
  • 1/2 tsp (1 g) Black Pepper
  • 2 tsp (12 g) Kosher Salt
  • 1 tbsp (12 g) Baking Powder
  • 1/2 tsp (2 g) Baking Soda
  • 6 tbsps (18 g) Fresh Chives, (chopped)
  • 1 1/2 cups (169.5 g) Cheddar Cheese

Instructions 

  • 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. 
  • 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!) 
  • Once the buttermilk is incorporated, turn the dough over onto a floured work surface, pressing any crumbs into the dough. 
  • 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 3/4 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. 
  • Brush the tops of the biscuits with melted butter and little bit of flake salt and enjoy fresh out of the oven! 

Notes

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. 
 
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. 

Nutrition

Calories: 475kcal, Carbohydrates: 35g, Protein: 9g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 768mg, Potassium: 99mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1166IU, Vitamin C: 1mg, Calcium: 221mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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