Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups all-purpose flour, plus more for shaping
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon black pepper
- 1/2 cup very cold unsalted butter, cut into small cubes
- 1 cup freshly shredded sharp cheddar cheese
- 1/4 cup finely sliced fresh chives
- 3/4 cup cold buttermilk, plus 1 to 2 tablespoons if needed
- 1 tablespoon buttermilk for brushing
- 2 tablespoons melted unsalted butter for finishing
Do This
- 1. Heat oven to 425°F and line a baking sheet with parchment paper.
- 2. Whisk flour, baking powder, sugar, salt, baking soda, and pepper in a large bowl.
- 3. Cut in cold butter until the mixture has pea-size bits, then toss in cheddar and chives.
- 4. Stir in 3/4 cup cold buttermilk just until a shaggy dough forms, adding 1 to 2 tablespoons more only if dry.
- 5. Pat dough into a rectangle, fold it 3 times, then pat to 1-inch thickness.
- 6. Cut 8 biscuits with a 2 1/2-inch cutter, brush tops with buttermilk, and bake 14 to 16 minutes.
- 7. Brush hot biscuits with melted butter and serve warm.
Why You’ll Love This Recipe
- Fluffy and tender: Cold butter, buttermilk, and a simple folding method create tall, soft biscuits with delicate layers.
- Big savory flavor: Sharp cheddar adds richness, while fresh chives bring a gentle oniony freshness.
- Breakfast-friendly: These biscuits are perfect with scrambled eggs, sausage gravy, bacon, jam, or honey butter.
- Simple ingredients: No mixer required, just a bowl, a pastry cutter or fork, and a hot oven.
Grocery List
- Produce: Fresh chives
- Dairy: Unsalted butter, sharp cheddar cheese, buttermilk
- Pantry: All-purpose flour, baking powder, granulated sugar, fine sea salt, baking soda, black pepper
Full Ingredients
For the Cheddar Chive Biscuits
- 2 cups all-purpose flour, spooned and leveled, plus 2 to 3 tablespoons more for dusting the work surface
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup very cold unsalted butter, cut into 1/4-inch cubes
- 1 cup freshly shredded sharp cheddar cheese, about 4 ounces
- 1/4 cup finely sliced fresh chives
- 3/4 cup cold buttermilk, plus 1 to 2 tablespoons more if needed
For Brushing and Finishing
- 1 tablespoon cold buttermilk, for brushing the biscuit tops before baking
- 2 tablespoons unsalted butter, melted, for brushing after baking
- Optional: 1 tablespoon extra finely sliced chives for garnish
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pan
Preheat the oven to 425°F. Line a large baking sheet with parchment paper. For best rise, position an oven rack in the upper third of the oven so the biscuits get strong heat from the start.
If your kitchen is warm, place the cubed butter in the refrigerator or freezer while you measure the dry ingredients. Cold butter is one of the main secrets to fluffy biscuits.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, 3/4 teaspoon salt, 1/4 teaspoon baking soda, and 1/4 teaspoon black pepper. Whisking distributes the leavening evenly so the biscuits bake up tall and tender.
Step 3: Cut in the cold butter
Add the very cold butter cubes to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture looks crumbly with some pea-size pieces and a few slightly larger flat pieces remaining.
Do not fully blend the butter into the flour. Those visible bits of butter melt in the oven and create steam, which helps make the biscuits flaky and light.
Step 4: Add the cheddar and chives
Add the 1 cup shredded sharp cheddar and 1/4 cup sliced fresh chives to the bowl. Toss gently with a fork until the cheese and chives are evenly coated in the flour mixture. Coating the cheese lightly in flour helps prevent clumps and keeps the flavor distributed in every bite.
Step 5: Stir in the buttermilk
Pour in 3/4 cup cold buttermilk. Stir gently with a fork or flexible spatula just until the mixture forms a shaggy dough. It should look a little rough and slightly crumbly, not smooth like bread dough.
If there are dry floury patches at the bottom of the bowl, add more cold buttermilk 1 tablespoon at a time, using no more than 2 extra tablespoons. Avoid overmixing, which can make the biscuits dense instead of fluffy.
Step 6: Fold the dough for fluffy layers
Lightly flour a clean work surface. Turn the dough out onto the surface and gently bring it together with your hands. Pat it into a rough rectangle about 3/4 inch thick.
Fold the dough into thirds like a letter, then pat it out again. Repeat this folding process 2 more times, for a total of 3 folds. This simple step builds soft layers without needing to knead the dough.
Step 7: Cut the biscuits
Pat the folded dough into a 1-inch-thick rectangle or round. Use a 2 1/2-inch round biscuit cutter to cut out biscuits. Press straight down without twisting the cutter, because twisting can seal the edges and reduce the rise.
Gather the scraps gently, pat them back to 1-inch thickness, and cut again. You should get 8 biscuits. Place the biscuits on the prepared baking sheet about 1 inch apart for crisp sides, or with edges nearly touching for softer pull-apart sides.
Step 8: Brush, bake, and finish
Brush the tops of the biscuits with 1 tablespoon cold buttermilk. Bake at 425°F for 14 to 16 minutes, until the tops are golden brown, the cheese is melted in little pockets, and the biscuits feel set when gently tapped. For extra accuracy, the center of a biscuit should register about 200°F on an instant-read thermometer.
Immediately brush the hot biscuits with 2 tablespoons melted butter. Sprinkle with extra fresh chives if you like. Let the biscuits cool for 5 minutes before serving so the crumb finishes setting while they are still warm and buttery.
Pro Tips
- Use freshly shredded cheddar: Pre-shredded cheese often contains anti-caking starches that can make the biscuits a bit drier and less melty.
- Keep everything cold: Cold butter and cold buttermilk create the best rise. If the dough gets soft or greasy, chill the cut biscuits for 10 minutes before baking.
- Measure flour carefully: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make dry biscuits.
- Do not twist the cutter: Press straight down and lift straight up so the edges stay open and can rise high.
- Bake hot: A fully preheated 425°F oven gives the biscuits a quick burst of lift and a golden crust.
Variations
- Cheddar bacon chive biscuits: Fold in 1/3 cup cooked, crumbled bacon with the cheese and chives for a heartier breakfast biscuit.
- Jalapeño cheddar biscuits: Add 1 finely minced jalapeño, seeds removed for mild heat or left in for extra spice.
- Herb cheddar biscuits: Replace half of the chives with 2 tablespoons chopped fresh parsley or 1 tablespoon chopped fresh dill for a different fresh herb flavor.
Storage & Make-Ahead
Store cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 8 to 10 minutes, or until warmed through. For a quicker option, split a biscuit and toast it lightly in a toaster oven.
To freeze baked biscuits, cool completely, wrap tightly, and freeze for up to 3 months. Reheat from frozen in a 350°F oven for 15 to 18 minutes.
To freeze unbaked biscuits, cut the biscuits and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 425°F, adding 3 to 5 minutes to the bake time. Brush with buttermilk just before baking and finish with melted butter after baking.
Nutrition (per serving)
Calories: 310 kcal | Carbs: 27g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Fiber: 1g | Sugar: 3g | Sodium: 560mg | Cholesterol: 53mg
