Ridiculously Easy Cheddar Chive Biscuits
User Reviews
5
Ridiculously Easy Cheddar Chive Biscuits
Description
This recipe combines cold buttermilk and melted butter with flour, baking powder, baking soda, sugar, salt, shredded cheddar cheese, and finely sliced chives. The fat in the butter and the acidity in the buttermilk contribute to tender, flaky biscuits that develop a golden crust when baked at 425°F. The cheddar adds a rich, sharp flavor while the chives impart a subtle onion-like freshness.
The dough is stirred just until combined to avoid toughness, and the cold buttermilk ensures lightness. Once baked, the biscuits have a soft crumb with cheese pockets and flecks of chive, offering both taste and visual appeal. They are suitable as a savory breakfast item, side dish, or snack.
Brushing the tops with additional melted butter after baking enriches the flavor and enhances the crust's sheen. The recipe works well with standard all-purpose flour and can be adapted with additional herbs or cheese if desired.
Ingredients
- 1 cup buttermilk cold
- 8 tablespoons butter plus one more for brushing
- 2 cups all-purpose flour more for counter
- 1 teaspoon sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 ¼ cups cheddar cheese finely shredded
- ¼ cup chives extra for garnish, if desired, finely sliced fresh
Instructions
- Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
- Measure 1 cup of buttermilk and place the cup in the freezer while prepping other ingredients (you want it to be in the freezer about 10 minutes).
- Place butter in a microwave-safe bowl, cover with a paper towel over the top and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, baking soda, sugar and salt in large bowl. Add cheese and chives. Stir to combine.
- After buttermilk has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
- Add buttermilk mixture to dry ingredients and stir with a sturdy spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until dough is fairly stiff.
- Generously spread flour over your work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 20-30 seconds). Flip over on work surface to coat with flour then pat into a 6-inch square. It should be 1 ½-2-inches in height.
- Cut as many biscuits as you can with a biscuit cutter (this will depend on what size cutter you use). Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small circle and cut more biscuits. Transfer last biscuits to the sheet pan, spacing about 1 ½ inches apart. (See Café Tips in post for an even easier cutting technique).
- Place in oven and bake until tops are a medium golden brown and crisp, 10 to 15 minutes. Start checking after about 8 minutes, as every oven is different.
- Melt remaining tablespoon of butter and brush tops of hot biscuits with melted butter. Sprinkle with more finely sliced fresh chives. Serve and enjoy!
Notes
- Use cold buttermilk to help create tender, flaky biscuits.
- Brush biscuits with melted butter after baking for a richer flavor and shiny crust.
- Finely slice fresh chives for best texture and flavor incorporation.
- This recipe was adapted from Cooks Illustrated via Serious Eats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 52mg | 17% |
| Sodium | 529mg | 22% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 576IU | 12% |
| Calcium | 213mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
