Ridiculously Easy Cheddar Chive Biscuits

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5 from 102 votes

The Ridiculously Easy Cheddar Chive Biscuits yield tender and flaky biscuits with a buttery cheddar and fresh chive flavor. The dough uses buttermilk and melted butter, producing a soft texture with a slightly crisp exterior when baked. They offer a savory option that pairs well with meals or as a snack, featuring the richness of cheddar enhanced by the delicate herbaceous note from chives.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 8

Calories: 307 kcal

Course: Breakfast, Bread, Brunch

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 307

% 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.