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Cheddar Chive Biscuits Recipe

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4.1 from 151 reviews

Deliciously flaky Cheddar Chive Biscuits made with sharp cheddar cheese and fresh chives, perfect for breakfast or as a savory snack. These biscuits are tender and buttery with a lovely cheesy flavor and a hint of onion, baked to golden perfection.

Ingredients

Dry Ingredients

  • 3 cups (410 g) all-purpose flour
  • 2 tablespoons (30 g) granulated sugar
  • 1 1/2 tablespoons (20 g) baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons (10 g) kosher salt
  • 1 tablespoon dehydrated onion

Dairy & Cheese

  • 2 sticks (8 oz, 227 g) unsalted butter, cold
  • 4 oz (113 g) white or sharp cheddar cheese, shredded (about 1 1/2 cups)
  • 1 cup (260 g) buttermilk, cold (plus 2 tablespoons for brushing)

Herbs & Toppings

  • 1/4 cup minced fresh chives
  • Flaky sea salt for sprinkling

Instructions

  1. Dice the Butter: Cut the cold unsalted butter into small 1/4" cubes and place them in a bowl. Transfer the bowl to the freezer to keep the butter cold while preparing the other ingredients.
  2. Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, granulated sugar, kosher salt, baking powder, baking soda, and dehydrated onion. Stir in the shredded cheddar cheese and minced fresh chives.
  3. Combine Butter with Dry Ingredients: Take the butter out of the freezer and add it to the dry ingredients. Toss to coat and then mix using the stand mixer paddle attachment at medium-low speed until the mixture resembles clumpy sand with pea-sized butter pieces.
  4. Add Buttermilk: With the mixer running, slowly stream in the cold buttermilk and mix just until the dough clumps together. Avoid overmixing to keep the biscuits flaky.
  5. Form Dough and Laminate: Transfer the dough onto a lightly floured surface and press into an 8x11-inch rectangle. Fold the dough into thirds like a letter and press down to form a 1-inch thick rectangle. Repeat this folding and pressing process three more times. Finally, press the dough into a 9-inch square about 1 inch thick.
  6. Cut and Chill: Using a sharp knife, cut the dough into 9 equal squares. Place the biscuits on a parchment-lined baking sheet and refrigerate for 30 minutes to chill and firm up.
  7. Preheat Oven: While the biscuits chill, preheat the oven to 450ºF (230ºC).
  8. Bake Biscuits: Brush the tops of the chilled biscuits with the remaining 2 tablespoons of buttermilk and lightly sprinkle flaky sea salt on top. Bake for 18-20 minutes or until the biscuits rise, become puffy, and turn golden brown.
  9. Storage Instructions: After baking, store biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Reheat by toasting or briefly baking. Freeze baked or unbaked biscuits for up to 3 months; defrost overnight in the fridge before reheating or baking.

Notes

  • Keep butter very cold to create flaky layers in the biscuits.
  • Do not overmix the dough to avoid tough biscuits.
  • Folding the dough multiple times creates a laminated effect that improves flakiness.
  • Using flaky sea salt on top adds a nice crunch and flavor contrast.
  • These biscuits freeze well both before and after baking.

Find it online: https://recipethrive.com/cheddar-chive-biscuits-recipe/