Cheddar and Chive Biscuits
Inspired by the rustic charm of Southern American cuisine, these Cheddar and Chive Biscuits bring a comforting warmth to your table. The sharpness of aged cheddar melds seamlessly with the fresh zing of chives, creating a biscuit that is both rich in history and flavor. Perfect for brunches or as a savory side, these biscuits add a deliciously aromatic touch to any meal.
Equipment
- Large mixing bowl
- Pastry cutter or box grater
- Biscuit cutter (2.5-inch / 6cm round)
- Rimmed baking sheet
- Parchment paper
- Silicone spatula
Ingredients
- 2 cups all-purpose flour 250g, preferably unbleached
- 1 tbsp baking powder 12g, ensure it's fresh
- ½ tsp baking soda 3g
- 1 tsp kosher salt 6g — reduce to 3/4 teaspoon (4.5g) if using fine table salt
- ½ cup unsalted butter 113g / 1 stick, cold, cut into 1/2-inch cubes
- 1 cup sharp cheddar cheese 115g, shredded, aged preferred
- 2 tbsp fresh chives 6g, finely chopped
- ¾ cup buttermilk 180ml, cold
Instructions
- Preheat your oven to 425°F / 220°C. Line a rimmed baking sheet with parchment paper for easy clean-up.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. The dry ingredients should appear evenly distributed and free of lumps.2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.1/2 cup unsalted butter
- Fold in the shredded cheddar cheese and chopped chives, ensuring even distribution for consistent flavour throughout.1 cup sharp cheddar cheese, 2 tbsp fresh chives
- Create a well in the center of the flour mixture and pour in the buttermilk. Use a spatula to stir just until the dough comes together. Careful not to overmix; the dough should be slightly sticky.3/4 cup buttermilk
- Turn the dough out onto a lightly floured surface. Knead gently about 3 to 4 times until the dough holds together. Pat into a 1-inch (2.5cm) thick rectangle.
- Using a 2.5-inch (6cm) biscuit cutter dipped in flour, press straight down into the dough without twisting to maintain rise. Gather scraps, gently press together, and cut remaining biscuits. Scrap biscuits will be slightly less flaky but still delicious. Transfer the biscuits to the prepared baking sheet.
- Bake for 15-20 minutes or until the tops are golden brown and the internal temperature reaches 200°F / 93°C. The biscuits should emit a rich, cheesy fragrance when done.
Notes
Storage: Cool completely, then store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 350°F / 175°C oven for 5-7 minutes to restore flakiness.
Freezer-friendly: Freeze unbaked cut biscuits on a tray until solid, then transfer to a zip-lock bag. Bake from frozen at 425°F / 220°C, adding 5-7 minutes to the bake time. Keeps up to 3 months.
Make-ahead: Cut biscuits the night before, arrange on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate overnight. Add 2 minutes to bake time.
Substitutions: Add 1 tablespoon white vinegar or lemon juice to a measuring cup, fill to the 3/4 cup line with whole milk, and let sit 5 minutes until slightly curdled as a buttermilk substitute.
Pro tip: Grate frozen butter on a box grater instead of cubing — it distributes more evenly and keeps the butter colder, producing even flakier layers.
Serving suggestion: Brush the tops with melted butter before baking for a crispy, golden exterior. Serve warm alongside soups, stews, eggs, or as part of a brunch spread.
Nutrition
Serving: 1servingCalories: 288kcalCarbohydrates: 26gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 47mgSodium: 636mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 566IUVitamin C: 0.4mgCalcium: 223mgIron: 2mg
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